Chocolate Avocado Cake
After popular demand from family, friends and followers, I share with you now a wonderful dairy free, nut free and egg free chocolate cake.
The hidden magical ingredient in this cake is definitely the avocado, which I believe gives the cake its characteristic richness and moistness (and do not worry if avocado is not one of your favourites, the chocolate masks any ‘avocado’ taste).
One tip I would like to share is that if for children the icing is perhaps too rich, which often can happen when using a very dark, plain chocolate (and of course you do not have a problem with milk chocolate as by adding this the cake then is not 100% dairy free), I recommend to melt half plain and half milk chocolate. The end result is probably what I would call more ‘children friendly’ and slightly sweeter to the tastebuds.
Finally, as a dear friend once called this cake, it is ‘a taste of heaven’ without all the bad stuff!
Keeps well and freezes a treat.
Ingredients
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Cake:
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150g avocado- approx 1 large avocado, stone and peel removed
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300g organic coconut sugar- or organic brown sugar
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350g organic self-raising flour- or organic gluten free
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1 tsp organic baking powder
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1 tsp bicarbonate of soda
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2 tbsp quality organic cacao powder
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400ml soya milk- or almond milk
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150ml quality organic vegetable oil- or coconut oil
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2 tsp vanilla bean paste / essence
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Chocolate Icing:
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85g avocado- 1 small
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3 tbsp coconut oil- softened
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200g dairy free chocolate- 70% organic raw chocolate : melted
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1 tbsp organic cacao powder
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125ml soya milk- or almond milk
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200g icing sugar- or coconut sugar
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2 tsp vanilla bean paste / essence
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Decoration:
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Organic dried coconut flakes
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1 tbsp cacao powder- sifted over the top of the cake
Instructions
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Cake:
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01 Lightly grease 2 x 20cm non stick sandwich tins and line the bases with a circle of non stick cooking paper.
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02 Place avocado flesh and sugar into a bowl and beat smooth. Add the rest of the cake ingredients and beat well for 1-2 minutes.
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03 Pour the velvety, chocolate mixture into the lined cake tins, equal amounts and bake in the oven between 25-30 minutes (or a wee bit longer).
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04 Both cakes need to be fully risen and baked so that when a skewer is inserted, it comes out clean.
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05 Allow to cool slightly in the tins before turning out onto a cooling wrack. Remove paper base before they turn cold.
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Chocolate Icing:
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06 In a bowl or food processor, add all ingredients and mix together well until smooth and lump free.
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07 Keep to one side and use to sandwich the cake and to ice the top.
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08 Once the cake is assembled, decorate with organic flakes of coconut and a dusting of cacao powder.
Notes
Such an easy to make cake. I use an electric mixer but it can all be done by hand or food processor. Remember always to sift the dry ingredients and to beat well when all the ingredients are combined, as this will help to aerate what really is an eggless cake. If the icing is too runny, chill in the fridge before use or likewise, if its sets too thick, warm slightly at room temperature or give it a 10 second blasts to soften via the microwave.
