Any vegan will know the excruciating feeling of craving rich, gooey chocolate cake and having to resist. Now you don't have to! Trust us when we say you won't even know this is vegan (until you brag about it tasting so delicious!). It's also gluten free!
Ingredients
For the cake
- A small amount of sunflower spread for greasing
- 1 large ripe avocado
- 300g light muscovado sugar
- 350g gluten-free plain flour
- 50g cocoa powder
- 1 tsp bicarbonate of soda
- 2 tsp gluten-free baking powder
- 400ml unsweetened soya milk
- 150ml olive oil
- 2 tsp vanilla extract
- 1/2 tsp fine salt
For the icing
- 85g avocado flesh, mashed
- 85g sunflower spread
- 200g dairy-free chocolate, ideally 70% coca, broken into chunks
- 25g cocoa powder
- 125ml unsweetened soya milk
- 200g icing sugar, sifted
- 1 tsp vanilla extract
- gluten-free/vegan sprinkles to decorate
Method
For the cake
- Pre-heat oven to 150°C
- Grease 2 x 20cm sandwich baking tins with the sunflower spread, and line the bases with baking paper
- Blend 1 large avocado and the muscavado sugar in a food processor until smooth
- Add the rest of the cake ingredients to the food processor and blend until a batter-like consistency
- Evenly divide the batter between the two tins and even out with a spatular
- Bake for 25 mins or until it is fully risen
- Leave to cool in the tins for 5 mins, then turn out the cakes onto a cooling rack.
For the Frosting
- Whisk the ripe avocado flesh and sunflower spread until it is smooth and creamy. Then put the mixture through a sieve and set aside
- Melt the chocolate over a bain-marie
- Sift the cocoa powder in a large bowl
- In a medium-sized pan, bring the soya milk to a simmer, then gradually add to the cocoa powder. Beat until smooth and leave to cool for a few minutes
- Add in the avocado, icing sugar, melted chocolate and vanilla extract. Keep mixing as you go
- Use this icing to sandwich the cake together and spread on top. Then decorate as you like!