A delightfully decadent vegan cake

V //  Vegan // DF


Okay, so I have been on a bit of a baking holiday for a little while now. I have been working on a new side to my photography with another of my passions which is horses. Equine photography is always something I wanted to try since becoming a photographer and I decided to take a little time to give it a go. Please do check out my website Through A Looking Glass here.
To kick off my first recipe back, I wanted to do a delicious, rich and decadent chocolate cake… but this one has a little twist. It’s totally vegan and it uses avocado, so you could argue its actually pretty healthy!

Chocolate Avocado Cake
Serves 12. Easy.
Prep time 20 mins | Cook time 20-40 mins

For the cake
1 large, ripe avocado
300g (2 cups) light muscovado sugar
300g (2 cups) self-raising flour
50g (½ cup) cocoa powder
½ tsp bicarbonate of soda
½ tsp gluten-free baking powder
375ml (1½ cups) unsweetened soya milk/reg milk if not making vegan
150ml ( 1/2 cup) vegetable oil
For the icing
1 large, ripe avocado
50g ( ¼ cup) butter/vegan spread, softened
50g (½ cup) icing sugar
25g (¼ cup) cocoa powder
100g of dark vegan chocolate, melted
Toppings (optional)
Flaked, toasted almonds

Preheat oven to 160 ° C
For the cake.
Mash the avocado in a large bowl, add the sugar, oil and mix. Sieve the flour, baking powder, bicarb & cocoa into the avocado mix. Then add the milk half at a time as you may not need all 375 ml or you might need a splash more depending on the size of the avocado.
Divide between 2 sandwich tins, or in my case if you don’t have 2, pop into 1 deep sandwich tine.
Bake for 20  minutes if divided between two. Bake for approx 40 minutes if in one tin.
For the icing.
Mash the avocado really well, then using electric beaters and add the softened butter/vegan spread and mix. Add the cocoa powder and mix. Add the icing sugar a tablespoon at a time and mix. Then add in the melted chocolate and mix well. You should have a beautiful thick buttercream.
Once cakes are cooked and cooled completely either layer the buttercream between the two cakes, leaving a good amount for the top, or just top with the icing. Add flaked, toasted almonds and a final flourish of melted dark chocolate.

Delicious! The cake is great straight away and can be kept for few days where the flavour really develops. It has a wonderful fudgy, chocolate brownie-like consistency and if you’rent a fan of avocado you can barely taste it. It’s use and importance in this recipe is for texture rather than flavour.