Vegan fudgy chocolate cake
Serves 12 | prep 30 mins | total time
- 1 ripe banana, mashed (you’ll need about 75g)
- 125ml almond milk
- 5 tbsp vegetable oil, plus extra for greasing
- 300g golden caster sugar
- 2 tsp vanilla extract
- 1 tsp white wine vinegar
- 50g cocoa powder
- 400g self-raising flour, sifted
- 1 tbsp baking powder, sifted
- 75ml maple syrup
For the icing
- 3 ripe avocados, stoned and roughly chopped
- 8 tbsp cocoa powder, sifted
- 200g icing sugar, plus extra to decorate
- 2 tbsp maple syrup
- 2 tbsp roasted chopped hazelnuts (optional)
Make up to a day ahead, store in an airtight container. The uniced sponges can be frozen.
- Preheat the oven to 190°C, fan 170°C, gas 5. Grease and line 2 x 20cm sandwich tins.
- For the cake, place the mashed banana, almond milk, oil, sugar, vanilla extract and vinegar in a large mixing bowl. Use an electric hand whisk to combine. In a separate bowl, mix together the cocoa powder and 125ml water until smooth.
- Add the flour, baking powder, maple syrup and the cocoa mixture to the banana and almond milk mixture and whisk to combine. Divide the cake mixture equally between the two tins and bake for 20-25 minutes until an inserted skewer comes out clean. Leave the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- Meanwhile, make the icing. Scoop out the avocado flesh and place in a suitable container with the rest of the ingredients and blend using a stick blender, or place the ingredients in a food processor and whiz until smooth.
- To level the base layer, use a serrated knife to slice away a thin layer from the top of one of the cakes. Then spread with a third of the icing, place the other cake on top and cover the top and sides with the remaining icing.
- To decorate, scatter the hazelnuts around the edge of the cake, if using. Alternatively, simply dust with icing sugar just before serving.
There IS such a thing as a 'healthier' chocolate icing