Chocolate & Avocado Cake… By Lucy Simmons

By lucy  , , , ,   , ,

April 30, 2015

Chocolate and Avocado, give it a go!!!!! We would love to hear what you felt eating this rich, moist and slightly strange tasting cake, please share your experience and any twists that you would love to add or subtract.....

  • Prep: 30 mins
  • Cook: 25 mins
  • Yields: 12-14 Generous

Ingredients

1 Medium Ripe avocado, 150g

300 Grams Light muscovado sugar

350 Grams Gluten- free plain flour

50 Grams Cocoa powder

1 tsp bicarbonate of soda

2 tsp Baking powder

400 ml Soya milk

150 ml vegetable oil

2 tsp Vanilla Extract

85 Grams Ripe avocado flesh

85 Grams Dairy free chocolate spread

200 Grams Dairy- free dark chocolate

25 Grams Cocoa powder

125 ml Soya milk

200 Grams icing sugar

1 tsp Vanilla Extract

Directions

1.  Cake: Heat the oven to 160C/ gas mark 3.  Grease and line 2 cake tins.  In a bowl beat the avocado flesh  until smooth and creamy then beat in the sugar and mix until fully incorporated.  Sieve over the flour, cocoa power, bicarbonate of soda and baking powder with the milk, oil and vanilla essence and beat for about 3 minutes until the mixture is well mixed and silky.  Split between the two cake tins and bake for 25 minutes, remove the cake when a skewer inserted comes out clean.  Cool for 5 minutes and turn out onto a cooking rack, meanwhile make the chocolate icing.

2.  Icing: Beat together the avocado flesh and butter until smooth and pass through a sieve to remove any lumps.  Melt the 2 chocolates together and set aside.  In  a saucepan bring the soya milk to a gentle simmer, pour into another bowl and leave to cool for a couple of minutes then sieve in the cocoa powder and stir.  Beat in the avocado mix, icing sugar, melted chocolate and vanilla until it is shiny and thick.  Spread the icing over the cake, using some of the filling to sandwich the cakes together.  If the icing is runny like mine then leave to thicken for a while then spread over.  It will start to set the longer you leave it.

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