Preheat the oven to 180C/350F. Grease an 8-inch springform cake pan and set aside.
In a mixing bowl, add your dry ingredients and mix until combined. In a high speed blender or food processor, add your avocado, milk, eggs, and vanilla extract, and pulse until smooth. Add the dry ingredients and blend once more until a smooth cake batter remains.
Transfer the cake batter into the greased cake pan. Bake for 37-40 minutes, or until a skewer comes out mostly clean.
Remove the cake from the oven and allow it to cool for 10 minutes in the pan, before carefully transferring it to a wire rack to cool completely. Once cooled, frost with the chocolate frosting.
TO STORE: Avocado cake should always be stored in the refrigerator, completely covered. The cake keeps well for up to 1 week. TO FREEZE: Place slices of the cake in a sealable container and store in the freezer for up to 6 months.