I created this recipe a few years ago for Christmas in London. After a lot of positive feedback, I ended up making many for friends and relatives! It’s super easy to make and is rich and delicious.
For the cake
- a little dairy-free butter, for greasing (I usually use olive or sunflower spread).
- 1 large, ripe avocado.
- 300g light muscovado sugar.
- 350g gluten-free plain flour.
- 50g cocoa powder.
- 1 tsp bicarb soda.
- 2 tsp gluten-free baking powder.
- 400ml unsweetened nut milk (I used soy).
- 150ml vegetable oil.
- 2 tsp vanilla extract.
For the frosting
- 85g ripe avocado, mashed.
- 85g dairy-free spread (I usually use olive or sunflower spread).
- 200g dairy-free dark chocolate (70% cocoa), broken into chunks.
- 25g cocoa powder.
- 125ml unsweetened nut milk (I used soy).
- 200g icing sugar, sifted.
- 1 tsp vanilla extract.
- Decorations (I used blueberries, strawberries, sifted icing sugar, vegan-edible Christmas decorations and caramel sauce).
- Food processor or hand mixer, electric beater, or nutri-bullet, or a strong arm and a whisk!
- 2x 20cm sandwich tins.
- Baking paper.
- Large mixing bowl.
- Measurement tools (spoons, cups etc.).
- Cooling rack (optional).
- Medium size pot.
- Heatproof bowl that fits on top of the above pot (this is to melt the chocolate, I prefer to do this on the stove however, you could also use a microwave safe bowl and do this in the microwave).
- Heat oven to 160C/140C fan.
- Grease the sandwich tins with a little dairy-free spread, then line the bases with baking paper.
- Put 1 large avocado and 300g light muscovado sugar in the food processor/nutribullet, bowl for stick mixer etc. and whizz until smooth.
- Add 350g of flour, 50g cocoa powder, 1 tsp bicarbonate soda, 2 tsp baking powder, 400ml unsweetened nut milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp salt and process again to a silky, liquid batter.
- Divide the mixture between the sandwich 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 remove the cakes from the tins, and put them onto a rack to cool completely.
- While waiting, start making the frosting.
- Beat together 85g of avocado and 85g of vegan butter with stick mixer/electric beaters/whisk until creamy and smooth.
- Run it through a sieve and set aside.
- Melt 200g vegan dark chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
- Sift 25g cocoa powder into a large bowl.
- Bring 125ml unsweetened nut milk to a simmer,
- Then gradually beat into the cocoa until smooth. Cool for a few mins.
- Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting.
- Time to assemble the cake! Use the icing mixture on top of one cake layer, place the other cake layer on top, then use the remaining mixture on the top.
Note: you will need to do this fairly quickly after making the icing mixture as it goes hard quite fast.
- Decorate with your choice of decorations and let it sit for 10 minutes before cutting
My Christmas dessert spread (yes, all vegan, yummmm!!)