Chocolate and Avocado Cake

Don’t be alarmed at the avocado, this indulgent, fudgy vegan bake is topped with a rich icing - you’d never guess that it’s free from dairy, eggs, wheat and nuts.

Fabulous as a one tiered number too, if you don’t feel like the assembly.

It is also an amazing way to use up a couple of avocados that are past their best - the softer the avocado the better.

Ingredients

  • FOR THE CAKE

  • A little dairy-free sunflower spread, for greasing

  • 1 large, ripe avocado (if it’s a little over that’s better)

  • 300 g light muscovado sugar

  • 350 g gluten-free plain flour

  • 50 g good quality cocoa powder

  • 1 tsp bicarbonate of soda

  • 2 tsp gluten-free baking powder

  • 400 ml unsweetened soya milk

  • 150 ml vegetable oil

  • 2 tsp vanilla extract

  • FOR THE ICING

  • 1 ripe avocado

  • 85 g dairy-free sunflower spread

  • 200 g dairy-free chocolate, must be 70% cocoa or above

  • 25 g cocoa powder

  • 125 ml unsweetened soya milk

  • 200 g icing sugar, sifted

  • 1 tsp vanilla extract

  • gluten-free and vegan sprinkles, to decorate

Directions

  • Heat oven to 160C/140C fan/gas 3. Grease two 20 cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.

  • Put 1 large avocado and 300 g light muscovado sugar in a food processor and whizz until smooth.

  • Add 350 g gluten-free plain flour, 50 g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400 ml unsweetened soya milk, 150 ml vegetable oil and 2 tsp vanilla extract to the bowl with half a 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.

  • Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.

  • While you wait, start preparing the icing. Beat together 85 g ripe avocado flesh and 85 g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.

  • Melt 200 g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

  • Sift 25 g cocoa powder into a large bowl. Bring 125 ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.

  • Tip in the avocado mix, 200 g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick icing. 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, but it won’t last that long…