Name: Easy vegan chocolate cake
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: 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 avocado flesh, mashed -; 85g dairy-free sunflower spread -; 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Easy vegan chocolate cake

1. a little dairy-free sunflower spread, for greasing -

2. 1 large ripe avocado (about 150g) -

3. 300g light muscovado sugar -

4. 350g gluten-free plain flour -

5. 50g good-quality cocoa powder -

6. 1 tsp bicarbonate of soda -

7. 2 tsp gluten-free baking powder -

8. 400ml unsweetened soya milk -

9. 150ml vegetable oil -

10. 2 tsp vanilla extract -

11. 85g ripe avocado flesh, mashed -

12. 85g dairy-free sunflower spread -

13. 200g dairy-free chocolate, 70% cocoa, broken into chunks -

14. 25g cocoa powder -

15. 125ml unsweetened soya milk -

16. 200g icing sugar, sifted -

17. 1 tsp vanilla extract -

18. gluten-free and vegan sprinkles, to decorate -

How to cook deliciously - Easy vegan chocolate cake

1. Stage

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

2. Stage

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

3. Stage

Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.

4. Stage

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.

5. Stage

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

6. Stage

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

7. Stage

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

8. Stage

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

9. Stage

Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.

10. Stage

Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.