Ingredients

For the cake

  • 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

For the frosting

 flesh, mashed

  • 85g dairy-free sunflower spread
  • 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.

 

Recipe from Good Food magazine