There is something so nostalgic about the iconic chocolate cake from Matilda. It is one of those childhood recipes that has stayed with so many of us for years, and now you can recreate it with a healthier twist that the whole family will love – per slice this cake packs 9g of protein, 11g of fibre, and 4mg of fibre!! Plus, you can freeze it fully frosted and it tastes the same once defrosted!

This version is vegan, dairy free and egg free, while also being naturally sweetened with only pear purée and maple syrup instead of refined sugar. It still has that rich chocolate flavour and soft, fudgy texture, but uses wholesome pantry staples to create a cake that feels a little more nourishing for little ones.

One of my favourite things about this recipe is just how simple it is to make. Everything comes together in one bowl with a quick stir, making it a great recipe to bake with kids. They can help measure the ingredients, mix the batter and, of course, spread the frosting all over the cake.

The chocolate frosting might sound a little unusual at first because it’s made with avocado, but trust me, you can’t taste it. The avocado creates an incredibly smooth, creamy texture while adding healthy fats, allowing you to skip the butter and icing sugar without sacrificing that rich, glossy finish.

Whether you’re making this for a birthday, a movie night, or simply because you grew up loving Matilda, this healthier chocolate cake is guaranteed to bring a little nostalgia to the table. It is rich, decadent and packed with chocolate flavour, proving that wholesome baking can still feel incredibly special.

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Healthier Chocolate Matilda Cake

Prep Time 10

Cook Time 25

Total Time 35

Servings 12

Metric - US Customary Units

Ingredients

Chocolate Cake Dry Ingredients

460 g spelt flour (can sub with plain)
75 g cocoa powder
2.5 tsp baking powder
1.25 tsp bicarbonate of soda
1/2 tsp sea salt

Chocolate Cake Wet Ingredients

350 ml soy milk
1 tbsp apple cider vinegar
300 g pear purée (can sub with apple puree/sauce)
100 ml maple syrup
75 ml olive oil (we use extra virgin and the taste wasn't noticeable, opt for light if you prefer)
2 tsp vanilla extract

Chocolate Avocado Frosting

3 ripe avocados (500g flesh, this is 3-4 avocados usually)
100 g cocoa powder (Dutch processed if possible for a darker colour)
120 ml maple syrup (start with ½ cup and add up to 3/4 cup to taste)
120 ml coconut oil (melted)
2 tsp vanilla extract
½ tsp sea salt

Instructions

Preheat your oven to 170c/340f conventional. If using a fan-forced oven, reduce the temperature to 160c/320f. Grease and line three 7-inch cake tins. If you don’t have three tins, bake in batches. Each cake layer uses approximately 450g of batter.
In a small bowl or jug, combine the soy milk and apple cider vinegar. Set aside for 5 minutes to curdle - this forms a vegan alternative to buttermilk.
In a large bowl, stir together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.
Add the remaining wet ingredients to the milk, then pour the wet ingredients into the dry ingredients. Fold until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake tins.
Bake for 26 to 28 minutes if baking 2-3 cakes at once, or 24 to 26 minutes if baking one cake at a time. The cakes are ready when a skewer inserted into the centre comes out clean.
Leave the cakes in the tins for 5 minutes before gently removing from the tins and transferring them to a wire rack to cool completely.
While the cakes are cooling, make the frosting. Add the avocados, cocoa powder, maple syrup, melted coconut oil, vanilla and sea salt to a food processor or high-powered blender. Blend until completely smooth and glossy.
Refrigerate the frosting for 30 minutes to thicken slightly. Avoid chilling it for too long before decorating, as it will firm up with the coconut oil, if it is too firm by the time you come to frost, simple warm by resting in a bowl of hot water and stirring to bring the frosting back to a glossy state.
Once the cakes are completely cool, spread a generous layer of frosting between each cake layer before covering the outside with the remaining frosting. Allow the frosting to firm up on the cake for 30 minutes, then slice and enjoy!