Easy vegan chocolate cake

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

PREP 30 mins
COOK 25 mins
DIFFICULTY Easy
SERVES/MAKES 16

Nutrition:

  • calories 452
  • carbs 53
  • saturated fat 6
  • sugar 34
  • protein 4
  • fat 24
  • fibre 3
  • salt 0.9

Ingredients

a little 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
85g ripe avocados flesh, mashed
85g dairy-free sunflower spreads
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

Method

  1. Heat oven to 160C/140C fan/gas 3. Grease 2 x 20cm sandwich tins, then line the bases with baking parchment. Put the avocado and the sugar in a food processor and whizz until smooth. Add the rest of the cake ingredients to the bowl with 1/2 tsp fine salt and process again to a velvety, liquid batter. 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.
  2. Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely. While you wait, start preparing the frosting. Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
  3. Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins. Sift the cocoa into a large bowl. Bring the soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins. Tip in the avocado mix, icing sugar, melted chocolate and vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake. Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.