Recipe: Vegan Chocolate and Avocado Cake

Vegan Chocolate and Avocado Cake

This brownie like cake will go well with coffee, hot chocolate and for school fairs etc.  It is converted from  a US recipe so amounts such as water needed to bond the mixture may need amending.

Recipe: Vegan Chocolate and Avocado Cake

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Ingredients

  

• 375 g flour
• 6 Tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 60 ml vegetable oil I used coconut oil
• 500 ml water
• 2 teaspoons vanilla extract

Instructions

 

• Preheat oven to 350 degrees F/ 170 degrees C/gas mark 4.
• Grease and flour two 8 or 9-inch rounds. Put aside.
• Sift together all of the dry ingredients except the sugar. Set that aside too.
• Mix all the wet ingredients together in a bowl, including the mashed avocado.
• Add sugar into the wet mix and stir.
• Mix the wet with the dry, and beat with a whisk until smooth.
• Pour batter into a greased cake tins.
• Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
• Let cakes cool.
• Add icing when cool.

The icing is made as follows:-

2 small to medium, very ripe avocados

2 teaspoons lemon juice

450g icing sugar, sifted

1/2 teaspoon vanilla extract

Peel and remove the avocado meat, ensuring no brown spots.

Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment.

Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.

Add the icing sugar a little at a time and beat.

Add vanilla extract until combined.

This will store OK in the fridge, it won’t turn brown!