This indulgent, fudgy vegan cake is topped with a wealthy frosting – you'd by no means guess that it's gluten-free and made with out dairy, eggs, wheat or nuts

• Preparation and cooking time
  • Prep:30 minutes
  • Cook dinner:25 minutes
  • plus cooling
• Straightforward
• Serves 12 – 16

• Freezable (un-iced)
• Dairy-free
• Egg-free
• Gluten-free
• Vegan
• Vegetarian

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Substances

For the cake

• a bit of dairy-free sunflower unfold, for greasing
• 1 massive ripe avocado (about 150g)
• 300g mild 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 unfold
• 200g dairy-free chocolate, 70% cocoa, damaged into chunks
• 25g cocoa powder
• 125ml unsweetened soya milk
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• gluten-free and vegan sprinkles, to embellish

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Technique

• STEP 1

  Warmth oven to 160C/140C fan/fuel 3. Grease two 20cm sandwich tins with a bit of dairy-free sunflower unfold, then line the bases with baking parchment.

• STEP 2

  Put 1 massive avocado and 300g mild muscovado sugar in a meals processor and whizz till clean.

• 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 a couple of tsp vanilla extract to the bowl with ½ tsp advantageous salt and course of once more to a velvety, liquid batter.

• STEP 4

  Divide between the tins and bake for 25 minutes or till absolutely risen and a skewer inserted into the center of the truffles comes out clear.

• STEP 5

  Cool within the tins for five minutes, then flip the truffles onto a rack to chill utterly.

• STEP 6

  Whilst you wait, begin making ready the frosting. Beat collectively 85g ripe avocado flesh and 85g dairy-free sunflower unfold with electrical beaters till creamy and clean. Move by way of a sieve and put aside.

• STEP 7

  Soften 200g dairy-free chocolate, both over a bowl of water or within the microwave, then let it cool for a number of minutes.

• STEP 8

  Sift 25g cocoa powder into a big bowl. Convey 125ml unsweetened soya milk to a simmer, then progressively beat into the cocoa till clean. Cool for a number of minutes.

• STEP 9

  Tip within the avocado combine, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and hold mixing to make a shiny, thick frosting. Use this to sandwich and high the cake.

• STEP 10

  Cowl with sprinkles or your individual ornament, then depart to set for 10 minutes earlier than slicing. Will be made 2 days forward.