Vegan chocolate and avocado cake on cake stand

Easy vegan chocolate cake

  • Rating: 4 out of 5.96 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 12 - 16

This indulgent, fudgy vegan bake is topped with a rich frosting – you'd never guess that it's free from dairy, eggs, wheat and nuts

  • Freezable (un-iced)
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving (16)
NutrientUnit
kcal452
fat24g
saturates6g
carbs53g
sugars34g
fibre3g
protein4g
salt0.9g
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Ingredients

For the cake

For the frosting

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.

Goes well with

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    Rating: 4 out of 5.96 ratings
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