CHOCOLATE AVOCADO CAKE
Prep time
Cook time
Total time
Recipe adapted from BBC Good Food
AUTORE: Sonia | OPSD blog
TIPO DI RICETTA: Dessert
PORZIONI: 8
INGREDIENTI
- FOR THE CAKE
- 400 ml unsweetened soya milk
- 350 g gluten free plain flour
- 280 g light muscovado sugar
- 150 ml vegetable oil
- 150 g avocado mashed
- 50 g cocoa powder
- 1 tsp bicarbonato of soda
- 2 tsp gluten free baking powder
- 2 tsp vanilla extract
- FOR THE FROSTING
- 200 g dairy-free chocolate 70%
- 200 g icing sugar, sifted
- 125 ml unsweetened soya milk
- 85 g dairy-free sunflower spread
- 85 g avocado mashed
- 25 g cocoa powder
- 1 tsp vanilla extract
- gluten-free & vegan sprinkles, to decorate
COME PROCEDERE
- Heat oven to 160*C
- Grease 2x18cm sandwich tins, then line the bases with baking parchment.
- Put the avocado and the sugar in a food processor and whizz until smooth.
- Add the rest of the cake ingredients to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.
- Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
- Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
- While you wait, start preparing the frosting.
- Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
- Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
- Sift the cocoa into a large bowl. Bring the soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
- Tip in the avocado mix, icing sugar, melted chocolate and vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
- Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/torta-cioccolato-e-avocado/