Baking

RECIPE: Vegan Chocolate & Avocado Cake by Sue Stoneman


For my 2nd Veganuary challenge, I decided to go with a dessert.

So when it comes to making vegan desserts and cakes, a little research was needed as all the usual ingredients like eggs, butter and milk can’t be used; however you can get butter substitutes and replacement dried egg mixture when it comes to making cakes.  I’ve read that you can use the liquid from a can of chickpeas which I will attempt to try sometime soon and it apparently makes great meringues.  Then you can use the chickpeas to make a tasty hummus (no waste).

I made this cake for a demo at Exeter Food and Drink Festival in 2017 in the Westcountry Baking Tent.  It was described as an ‘Unctuous Chocolate Cake’ which it certainly was.  As well as being vegan, it’s gluten free too.

gluten free vegan chocolate cake

For the cake:

1 large ripe avocado (150g)
300g light muscovado sugar
350g gluten free plain flour
50g good quality cocoa powder
1 tsp bicarb soda
2 tsp gluten free baking powder
400ml unsweetened soya milk
150ml vegetable oil

For the frosting:
85g ripe avocado flesh mashed
85g dairy free sunflower spread
200g dairy free chocolate (70% cocoa)
25g cocoa powder
125ml unsweetened soya milk
200g icing sugar (vegan – check the manufacturers website)
1 tsp vanilla extract
Dairy free chocolate curls to decorate

Oven on at 140 degrees C,  2 x 20cm round tins lined with baking paper and greased with dairy free sunflower spread.

Put avocado and sugar into a food processor and whizz until smooth. Add the rest of the cake ingredients to the blender with half teaspoon of salt and whizz again until the mixture resembles a velvety liquid batter. Divide between the two tins and bake for 25-30 minutes until risen fully.
Cool in the tins for 5 minutes before turning out onto a cooling rack and leave to cool completely.

For the filling/topping:
Take the avocado flesh and the dairy free sunflower spread and beat with an electric mixer. Push through a metal sieve.
Melt the chocolate over a bowl of warm water and let cool. Sift cocoa into a large bowl. Bring the soya milk to a gentle simmer and gradually beat into the cocoa until smooth. Cool for a few minutes. Tip in the avocado mix, icing sugar, melted chocolate and vanilla extract into the cocoa mixture and keep mixing until it is a shiny thick frosting. Use this to sandwich the cake together and also put on the top of the cake.

Cover with chocolate curls. Leave to set for ten minutes before slicing.

Enjoy!

vegan chocolate cake

 

 

 

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