Easy vegan chocolate cake
- Jane Hornby
Save recipe
Serves 12 - 16
Easy
Prep: 30 mins
Cook: 25 mins
plus cooling
A star rating of 4.2 out of 5.140 ratingsRate
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This indulgent, fudgy vegan cake is topped with a rich frosting – you'd never guess that it's gluten-free and made without dairy, eggs, wheat or nuts
Freezable (un-iced)
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
For the cake
-
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
For the frosting
-
85g ripe avocado
flesh, mashed
-
85g dairy-free sunflower spread
-
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
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Nutrition: per serving (16)
- kcal452
- fat24g
- saturates6g
- carbs53g
- sugars34g
- fibre3g
- protein4g
- salt0.9g
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Method
-
step 1
Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.
-
step 2
Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.
-
step 3
Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.
-
step 4
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.
-
step 5
Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
-
step 6
While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
-
step 7
Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
-
step 8
Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
-
step 9
Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
-
step 10
Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.
RECIPE TIPS
WORKING QUICKLY
You need to spread the frosting quite soon after it’s made, as it thickens quickly. If it does thicken, just warm the bowl over a pan of hot water, or give it a few seconds in the microwave, paddling the mixture around with a spatula until it’s smooth and shiny.
Recipe from Good Food magazine, March 2015
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A star rating of 4.2 out of 5.140 ratings
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