This indulgent, fudgy vegetarian bake is flat-top with an expensive topping - you'd ne'er guess that it's free from farm, eggs, wheat and around the bend.
Ingredients
For the cake
photo by Ar.La
Ingredients
For the cake
- a little a little dairy-free sunflower spread, for greasing
- 1 large, ripe avocado (about 150g)
- 300g light muscovado sugar
- 350g gluten-free plain flour
- 50g good quality cocoa powder
- 1 tsp bicarbonate of soda
- 2 tsp gluten-free baking powder
- 400ml unsweetened soya milk
- 150ml vegetable oil
- 2 tsp vanilla extract
- 85g ripe avocados flesh, mashed
- 85g dairy-free sunflower spreads
- 200g dairy-free chocolate, 70% cocoa, broken into chunks
- 25g cocoa powder
- 125ml unsweetened soya milk
- 200g icing sugar, sifted
- 1 tsp vanilla extract
- gluten-free and vegan sprinkles, to decorate
Preparation : Read recipe ingredients and preparation
Avocado, ally : Apparatus heart, nervous system, liver, colon, skin, hair, eyes.
Avocado, ally : Apparatus heart, nervous system, liver, colon, skin, hair, eyes.