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
Heat kitchen appliance to 160C/140C fan/gas three. Grease two x 20cm sandwich tins, then line the bases with baking parchment. place the avocado and also the sugar in an exceedingly kitchen appliance and whizz till sleek. Add the remainder of the cake ingredients to the bowl with 1/2 tsp fine salt and method once more to a velvety, liquid batter. Divide between the tins and bake for twenty five minutes or till absolutely up and a skewer inserted into the center of the cakes comes out clean.
Cool within the tins for five minutes, then flip the cakes onto a rack to chill fully. whereas you wait, begin making ready the topping. Beat along the avocado and helianthus unfold with electrical beaters till creamy and sleek. have a sieve and put aside.
Melt the chocolate, either over a bowl of water or within the microwave, then let it cool for a couple of minutes. Sift the cocoa into an outsized bowl. Bring the soymilk to a simmer, then step by step beat into the cocoa till sleek. Cool for a couple of minutes. basketball shot the avocado combine, powdered sugar, unfrozen chocolate and vanilla, and keep combination to create a shiny, thick topping. Use this to sandwich and prime the cake. cowl with sprinkles or your own decoration, then leave to line for ten minutes before slicing. may be created two days ahead.
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