Peanut Butter & Avocado Chocolate Cake

Remember my chocolate avocado brownies: the recipe that was so popular it crashed my blog?! Well they’re back, and this time with peanut butter. It really can’t get any better than this PEANUT BUTTER & AVOCACO CHOCOLATE CAKE!

peanut butter brownies

As you may or may not be aware, I am celebrating PEANUT BUTTER WEEK on my blog this week with Pic’s peanut butter. Every day I have given you a new recipe using peanut butter. So far we’ve had a smoothie for breakfast, a satay salad for lunch, dahl for dinner and copy cat healthier Reese’s peanut butter cups as a snack. Now we’re on to dessert!

I have been meaning to recreate the avocado brownie recipe and this seemed like the perfect opportunity. The idea behind the first batch was to make a healthy but indulgent vegan cake. I did that by replacing eggs with avocado, refined sugar with apple sauce and coconut sugar, and finally white flour with almond flour.

But one of the comments I received was that some of the ingredients, such as almond flour and coconut sugar are quite expensive. So I’ve taken that on board and replaced them with cheaper ingredients like oat flour and your choice of liquid sweetener. I have used maple syrup, which I know can be expensive but it was all I had in the cupboard. I’m sure this cake would work well with agave or date syrup. Agave would give it a lighter and sweeter taste and date syrup would be more like molasses.

Just one more thing, you will need to make sure that you bake this peanut butter and avocado chocolate cake well because the oat flour doesn’t seem to be as good at binding everything together as almond flour. My first attempt just wouldn’t set! But I have added chia seeds to this recipe and it has cooked through. It is very moist and it wouldn’t work for a conventional double layer cake, but nevertheless it’s yummy.

So have a bake and let me know what you think.

healthy vegan brownies



Serves 8+ <1 of your 5-a-day

Serves 12-16

  • 1 (125g) ripe avocado
  • 1 ¼ cup oat flour
  • 1/3 cup apple puree (instructions for homemade here)
  • ½ cup Pic’s crunchy peanut butter
  • 1/3 cup cacao powder (or cocoa powder)
  • 3 tbsp milled chia seeds + 10 tbsp water
  • 2 tbsp rice milk
  • 3 tbsp maple syrup (or liquid sweetener of your choice*)
  • 1 tsp gluten-free baking powder
  • Topping
  • 1/2 cup Pic’s crunchy peanut butter
  • 2 tbsp coconut oil
  • 1 tbsp cacao powder
  • 2 tsp maple syrup


  1. Make the oat flour by pulsing 1 ¼ cup of oats in a blender or food processor. Try and make it nice and fine.
  2. Mix the chia seeds and water then set aside.
  3. Preheat the oven to 180°C
  4. Scoop out the avocado flesh into a bowl and use a fork to mash it. Make sure it’s really smooth and there are no lumpy bits!
  5. Stir in the apple puree, sweetener and chia seeds mixture using a fork.
  6. Add the cacao powder and mix until smooth.
  7. Add in the oat flour and baking powder and (you guessed it!) mix together. I used a spoon at this point.
  8. Transfer the brownie batter to a lined baking tin and put in the oven for 30-35 minutes.
  9. Check it’s cooked by inserting a knife – if it comes out clean then it’s cooked. If there is some mixture on it then the cake isn’t cooked, in which case put it back in the oven for another 3 minutes. Repeat this step as necessary and check that it’s cooked at the sides and in the middle.
  10. When the brownie has cooled make the peanut butter and chocolate topping by adding the peanut butter and coconut oil to a dish and melting in the microwave for 30 seconds. Then stir in the sweetener. Transfer half of the topping to another bowl and mix in the cacao powder.
  11. Spoon the topping on in alternate flavours then mix it slightly with your spoon for a marble effect.
  12. Leave in the fridge to set for 2-3 hours.
  13. Store the brownies in the fridge.



Serving suggestions

Eating this peanut butter and avocado chocolate cake on it’s own is great but it’s amazing if you eat it warm. Microwave a piece of cake for 1 minute so that the topping starts to melt and the cake goes gooey then add your favourite healthy ice cream. I like the look of this vegan and refined sugar free ‘snickers’ ice cream I spotted on Josie’s instagram (JustJosi) last week! Click here to see the original post.

vegan iceream by thegoodfoodgallery



Remember to tag me on social media if you make this recipe: @healthyandpsyched (instagram) or @healthyandpsych (twitter). And pin the recipe for later.

p.s. If you have any questions about other substitutions that might work then leave a comment.


*If you choose a different sweetener it may affect the taste.






  1. Naomi
    September 10, 2016 / 1:49 pm

    This looks insane Rachel!!! Will definitely be making when I get back home from holiday
    Naomi xx (@nomsbynaomi)

    • Heathy & Psyched
      September 10, 2016 / 6:19 pm

      Thanks Naomi 🙂 Like I said in the intro, make sure you cook it for long enough and poke it in a few places. When I tried to make it the first time it was still squishy!!

  2. thejuicenut
    September 11, 2016 / 1:32 pm

    Yes, I found oat flour didn’t bind or cook properly in another loaf recipe. It can be a bit pernickety!

    • Heathy & Psyched
      September 11, 2016 / 7:43 pm

      Glad it’s not just me. Shame it’s so much cheaper than other alternatives! Maybe I should try a combo of oat flour and coconut flour.

  3. Clare
    September 14, 2016 / 3:32 pm

    This looks SO GOOD. I swear I will try this one day! I’m loving all your peanut butter posts! 😀

    • Heathy & Psyched
      September 15, 2016 / 7:17 am

      Thanks Clare. Oh my gosh! I ate so much peanut butter last week, but I’m not even sick of it!

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