OMG this cake.
Ben took it to work. His workmates devoured it. Then he told them it was vegan, and ran a guessing competition what was in it. NONE of them got it!
This is the best choccie cake recipe I’ve found. Note I didn’t say ‘the best vegan choccie cake recipe’. That wasn’t an accident! So easy, so healthy, and YUM.
The original is here, but I’ve tweaked it a bit. So here it is:
Vegan Chocolate Avocado Cake with Chocolate Frosting
Pre heat oven to 170 deg C (150 deg C if fan forced!) – thats 350 deg F for you guys, USA!
Spray-oil and line 2 x loaf tins with baking paper.
In a big bowl, combine:
3 c plain flour
6 T cacao powder
2 t baking powder
2 t baking soda
1/2 t salt
In another bowl, combine:
1/4 c coconut oil (melted)
1 ripe avocado (mashed)
2 c water
2 T apple cider or white vinegar
2 t vanilla extract
Whisk these together, then whisk in:
2 c coconut sugar.
Combine wet and dry ingredients and mix until well-combined.
Pour 1/2 mix into each lined and greased loaf tin (YEP – YOU GET TWO CAKES!!! One to take to ‘that-thing-you-said-you’d-take-a-plate-to’, and one for the kids for afternoon tea! BONUS!)
Bake 45 min.
If you want an impressive and also vegan choccie frosting for it, use a stick mixer (or hand mixer, or your ENORMOUS POP-EYE ARM STRENGTH) to mix:
2 ripe avocados,
1 cup icing sugar,
1 t vanilla extract,
4 T cacao powder.
And use this to ice it when it’s cool.