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4 ingredient vegan chocolate cake

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dessert
Keyword: dairy free, gluten free, vegan, vegetarian


  • 1 cup cashews
  • 125 gms chocolate Reserve 1 tbsp for drizzling on top of the cake
  • 2 tbsps cashew milk / almond milk
  • 1 avocado peeled and pitted


  • Soak the cashews in warm water for 15 minutes
  • Meanwhile, put the chocolate in a bowl in a double boiler and melt
  • Once the 15 minutes are up, drain the cashews and add to a high speed blender
  • Blend till smooth - it will take some time and you will need to scrape the sides of the blender
  • Add the melted chocolate, milk and avocado and whizz till it is incorporated and smooth
  • Pour the mixture into a little bowl or a small spring form pan
  • Keep in the freezer for around 10 mins
  • Take out and drizzle the remaining melted chocolate on top of the cake
  • Put it back in the freezer and leave it for around 1/2 hour
  • Take it out and remove from the pan. Store in the fridge