Chocolate avocado cake

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This indulgent, fudgy vegan bake is topped with a rich frosting - you'd never guess that it's free from dairy, eggs, wheat and nuts

Nutrition per serving
Calories  452
Carbohydrates  53
Saturated Fat  6
Sugar  34
Protein  4
Fat  24
Fiber  3
Salt  0.9

Ingredients

. a little a little dairy-free sunflower spread, for greasing
. 1 large, ripe avocado (about 150g)
. 300g light muscovado sugar
. 350g gluten-free plain flour
. 50g good quality cocoa powder
. 1 tsp bicarbonate of soda
. 2 tsp gluten-free baking powder
. 400ml unsweetened soya milk
. 150ml vegetable oil
. 2 tsp vanilla extract
. 85g ripe avocados flesh, mashed
. 85g dairy-free sunflower spreads
. 200g dairy-free chocolate, 70% cocoa, broken into chunks
. 25g cocoa powder
. 125ml unsweetened soya milk
. 200g icing sugar, sifted
. 1 tsp vanilla extract
. gluten-free and vegan sprinkles, to decorate

Method

1. Heat oven to 160C/140C fan/gas 3. Grease 2 x 20cm sandwich tins, then line the bases with baking parchment. Put the avocado and the sugar in a food processor and whizz until smooth. Add the rest of the cake ingredients to the bowl with 1/2 tsp fine salt and process again to a velvety, liquid batter. Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
2. Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely. While you wait, start preparing the frosting. Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
3. Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins. Sift the cocoa into a large bowl. Bring the soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins. Tip in the avocado mix, icing sugar, melted chocolate and vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake. Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.




Source : www.bbcgoodfoodme.com

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