A chocolate ganache cake

Here is a recipe for a chocolate ganache cake by beautiful Ella Mills, the founder and creative director of Deliciously Ella. The recipe is from Ella’s book Deliciously Ella Every Day, which has a lot of lovely photos of the plant based recipes in the book and all of the recipes are so beautiful and help to celebrate eating healthily and cooking and baking plant based foods 🕊🌸 the chocolate ganache cake is made with a lot of natural and plant based ingredients, including coconut oil, avocado, almond butter and raw cacao powder and could be a beautiful cake to make just on its own or for a birthday or other kind of celebration 🌸

Chocolate ganache cake

My favourite chocolate cake, it’s just so soft and gooey. It may also be the simplest cake ever: just six ingredients whizzed together and then baked to thirty minutes, so it’s great if you need a fancy dessert but have limited time or energy! It’s perfect for a party, too, as I’ve yet to find anyone who didn’t love it. 

Makes 1 cake 

For the cake

  • coconut oil, for the tin
  • 3 avocados
  • 7 tablespoons of almond butter
  • 8 tablespoons of raw cacao powder, plus more to dust (optional)
  • 11 tablespoons of maple syrup
  • 140 g of ground almonds
  • 3 tablespoons of chia seeds

For the frosting

  • 4 tablespoons of coconut oil
  • 4 tablespoons of raw cacao powder
  • 4 tablespoons of maple syrup


Preheat the oven to 180 degrees c (fan 160 degrees c). Oil a 20 cm cake tin with coconut oil; I don’t like it with baking parchment as my ‘tin’ is made from silicone. If yours isn’t, you might want to. 

Scoop the avocado flesh out of the skins; discard the stones. 

Add the avocados to a food processor with all of the other ingredients and blend until smooth. Scrape the batter into the prepared tin and level the top.

Bake for 30 minutes, or until a knife inserted into the centre comes out clean. Leave to cool and bind together for at least 20 minutes before turning out of the tin.

Sift over a little more cacao powder, if you like, to serve, as we did for the photo, or make the frosting. For the frosting, warm the coconut oil in a small saucepan just until it melts. Stir in all the other ingredients until you have a smooth, glossy glaze. Use it to frost the top of the cold cake, then leave to set. 

This cake is perfect just as it is, frosted or not, but you could add a scoop of coconut ice cream to each slice if you want. 

In case you would like to find more plant based recipes for more lovely baking and foods, there are a lot of recipes with health information, tips and beautiful photos in Ella’s books you could hopefully find at a local bookshop or on an online bookshop, on Ella’s blog Deliciously Ella and on her instagram page @deliciouslyella (please check the links)

Do you love cooking or baking plant based foods too, or have you tried a recipe by Deliciously Ella before?


Woodward, E. (2016). Deliciously Ella Every Day, Simple recipes and fantastic food for a healthy way of life. London, UK: Yellow Kite.

Please note: I also wrote an earlier blog post sharing a recipe for a hot chocolate by Deliciously Ella and sharing an interview with Ella in case you would also like to read a couple more blog posts about Ella and Ella’s plant based recipes (please check the links) 🌸

Disclaimer: please note the blog post is not sponsored, endorsed by or affiliated with Deliciously Ella, although I hope you could enjoy the recipe noted above too and hope noting a bit about Ella and the Deliciously Ella Every Day book could be helpful 🕊🌸

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