You just have to try this amazing vegan chocolate cake! The sponges are light and moist and the chocolate ganache is gooey and rich! I made this for my husband’s birthday and we all loved it. The trick is to make it using avocados as this keeps the cake moist! It does get a bit fiddly sieving avocado for the frosting but the results are well worth it.
1 large ripe avocado
300g light brown sugar
350g plain flour
50g cocoa powder
1 teaspoon bicarbonate of soda
2 teaspoon baking powder
400ml plant based milk
150ml vegetable oil
2 teaspoon vanilla extract
1 smaller ripe avocado
85g plant based spread
200g dairy free chocolate
25g cocoa powder
125ml plant based milk
200g icing sugar
1 teaspoon vanilla extract
raspberries to decorate
vegan sprinkles to decorate
Heat the oven to 180 degrees and grease and line 2 cake tins (approx. 20cm).
Put the avocado and sugar in a bowl and whisk using an electric mixer until smooth. Add the rest of the cake ingredients into the same bowl and whisk until everything is mixed into a smooth batter.
Divide between the tins evenly and bake for 20-25 minutes until a skewer comes out clean.
Cool the cakes in the tins and then turn out onto a rack to completely cool down.
Now make the frosting. Beat the avocado and vegan spread with an electric mixer until smooth. Pass the smooth paste through a sieve and leave to one side.
Melt the chocolate over a bowl of water in a separate bowl and make sure the bottom of the bowl doesn’t touch the hot water.
Put the milk into a separate sauce pan and warm on the hob. Add the cocoa gradually and mix until smooth. Leave to cool.
Add the avocado mix, icing sugar, melted chocolate and vanilla and mix until shiny, thick and smooth. Leave to cool.
Use this frosting in between your cake and add to the top of your cake. Decorate with raspberries and sprinkles.
Finally enjoy! It will taste delicious.
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