Super-fudgy Vegan Chocolate Cake with Avocado Frosting

• Produce

  • 199 1/4 g Raspberries, fresh

• Refrigerated

  • 337 1/2 ml Non-dairy milk

• Condiments

  • 5 tbsp Agave nectar
  • 5 tbsp Raspberry jam, seedless

• Baking & Spices

  • 199 1/4 g (all purpose flour, plain
  • 257 1/2 g (or caster sugar, light brown
  • 1 tsp Bicarbonate of soda
  • 1 Chocolate curls to decorate
  • 8 tbsp Cocoa powder, unsweetened
  • 1 Icing sugar to dust
  • 2 tbsp Vanilla

• Oils & Vinegars

  • 7 tbsp Coconut oil
  • 1 tbsp White wine vinegar

• Bread & Baked Goods

  • 1 Little vegetable shortening and flour to grease cake tins

• Other

  • Flesh of two medium ripe avocados

Found on supergoldenbakes.com

Description

Ingredients

• For the cake
• 130g | 4.5oz light brown (or caster) sugar
• 100g | 3.5oz plain (all purpose) flour
• 4 tbsp unsweetened cocoa powder
• 1 tsp bicarbonate of soda
• 160ml | 6fl oz non-dairy milk (I used coconut milk)
• 4 tbsp coconut oil, melted
• 1 tbsp white wine vinegar
• 1 tbsp vanilla extract
• a little vegetable shortening and flour to grease cake tins
• For the frosting & decorating
• Flesh of two medium ripe avocados
• 5 tbsp agave nectar (or maple syrup), more if needed
• 4 tbsp unsweetened cocoa powder
• 3 tbsp coconut oil, melted
• 1 tbsp vanilla extract
• 5-6 tbsp seedless raspberry jam, softened (optional)
• 100g | 3.5oz fresh raspberries
• chocolate curls to decorate (optional)
• icing sugar to dust (optional)

Directions

• Preheat the oven to 180C (350F). Grease 2x15cm (6in) cake tins and line the bottoms with baking paper. Dust with flour, shaking off any excess.
• Sift the sugar, flour, cocoa powder and bicarbonate of soda into a large bowl.
• Mix the coconut milk, coconut oil, vinegar and vanilla together in a measuring jug and add to the bowl. Use a whisk to mix everything together until you have a smooth batter.
• Divide between the prepared tins and tap against the countertop so that the batter settles. Bake for 20-25 minutes, or until a skewer inserted in the centre comes out clean.
• Put the avocados, agave nectar, cocoa powder, coconut oil and vanilla in a food processor fitted with a metal blade or a high speed blender. Blitz until smooth, scraping the sides of the bowl if needed. Taste and adjust for sweetness to taste.
• Add frosting to the bottom cake layer and then spread with raspberry jam, if using. Top with the second layer and then add frosting to cover the entire cake. Chill for 30 minutes.
• Pipe any extra frosting to decorate the cake, top with fresh raspberries and dust with a little icing sugar, if using.
• Use a potato peeler against a (dairy free) dark chocolate bar to create chocolate curls and sprinkle over the cake.