Vegan Chocolate Cake

For the cake

• 1 tbsp dairy-free spread (for greasing)
• 300 g light muscovado sugar
• 1 large ripe avocado
• 350 g gluten-free plain flour
• 50 g cocoa powder
• 1 tsp bicarbonate of soda
• 2 tsp gluten-free baking powder
• 350 ml soya milk
• 150 ml vegetable oil
• 2 tsp vanilla extract
• 2 tbsp pure maple syrup
• ½ tsp salt

For the topping

• 85 g ripe avocado flesh
• 200 g dairy-free chocolate (70% cocoa)
• 25 g cocoa powder
• 125 ml soya milk
• 200 g icing sugar
• 1 tsp V vanilla extract
• 85 g dairy-free spread

cake batter

1. Preheat the oven to 160°C/Gas Mark 4.
2. Grease and line two 20 cm sandwich tins with parchment paper.
3. Blitz the avocado, sugar, and maple syrup in a food processor until smooth.
4. Add the gluten-free flour, cocoa powder, bicarbonate of soda, baking powder, soya milk, vegetable oil, vanilla extract, salt and blend into a smooth batter.
5. Divide the batter evenly between the two cake tins.
6. Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
7. Cool the cakes in the tins briefly before transferring to a wire rack to cool completely.

topping

1. Beat the avocado flesh and dairy-free spread together until smooth.
2. Pass the avocado and spread mixture through a sieve for a fine texture.
3. Melt the dairy-free chocolate and set aside to cool.
4. Sift the cocoa powder into a bowl.
5. Bring the soya milk to a simmer on the hob, then add the cocoa powder and cool the mixture completely.
6. Combine the sieved avocado mix, icing sugar, melted chocolate, vanilla extract, and cooled cocoa-soya milk mixture. Mix thoroughly.
7. Divide the topping mix in two. Use one half to sandwich the cakes and the other as the top coating.