We had some leftover avocados sitting in the fruit bowl this week, and as the weather has turned colder we’ve not really wanted salads anymore. So instead of letting them go to waste, and I wanted to practice some vegan dishes, I found this chocolate cake recipe while mooching on the internet. I’ve adapted it a bit and I’m sure you’ll agree that it’s a delicious light cake. Everyone that’s tried it agrees.

Vegan Chocolate Cake

cuts into 12 slices

Ingredients for the cake:
500ml unsweetened soya or almond milk
150ml vegetable oil
2 teaspoons vanilla extract
325g plain flour
400g sugar
75g cocoa powder
1 teaspoon salt
1 teaspoon cider vinegar
2 teaspoons bicarbonate of soda

Ingredients for the frosting:
60ml vegetable oil
60ml water
1/2 tablespoon of vanilla extract
150g ripe avocado, cubed
30g cocoa powder
100g icing sugar
pinch of teaspoon salt

Method

Preheat the oven to 180°C and line two 8 inch cake tins with greaseproof paper.

Mix the cake ingredients together, except the vinegar and bicarbonate of soda, once the batter is smooth, add them on opposite sides of the bowl to ensure they don’t react prematurely.

Now blend for long enough to mix into the batter. But don’t over mix or the cake won’t rise.

Pour the batter between the tins and bake in the oven for about 55-60 minutes. Test with a skewer to check it’s cooked at 15 minutes before. Cover with foil half way through so it doesn’t burn. It’ll seem like it’s not cooking until near the end.

Leave the cakes to stand for 10 minutes before removing from their tins and cool on a wire rack.

Cut the domed top off one of the cakes to make it flat.

Blend all the frosting ingredients together with a whisk until smooth and creamy.

Spread a thick layer of frosting on top of the flattened cake, then put the second cake on top and spread the remaining frosting over the cake.

Eat on the day or it can keep in a sealed container in the refrigerator for a few days.