- Ali
In preparation for the Macmillan World’s Biggest Coffee Morning on Friday 29th Septemebe this year I’m preparing some delicious bakes as super treats for guests. Last year one of my neighbours came along thinking that with her allergies there would be nothing she could eat! As she said “I doubt I can eat anything but I’m here to support a good cause and a coffee always tastes better with friends.” Was she in for a surprise.
Just about our whole table of goodies was vegan and gluten free – she was in heaven and made a double contribution so she could take some treats home for her hubby too! Result.
Here’s the chocolate cake recipe I’ll be making this year – Enjoy! If you'd like to join me at my open house on Friday 28th Sept please message me and i'll send you details. The kettle will be on from 9.30 - 12noon!
Ingredients
For the cake
a little dairy-free sunflower spread, for greasing
1 large, ripe avocado (about 150g)
300g coconut sugar
350g gluten-free plain flour (see my flour blend or use a bought version)
50g good quality cocoa powder
2 tsp gluten-free baking powder
2 tsp bicarbonate of soda
400ml unsweetened non dairy milk – almond, coconut, soya etc
50ml vegetable oil (I use rapeseed)
2 tsp good quality vanilla extract
For the frosting
1 cup raw cacao powder
½ cup maple syrup
⅓ cup coconut oil at room temperature (on the runny side)
1 large, ripe avocado (about 150g)
¼ cup water (if needed)
pinch of salt
gluten-free and vegan sprinkles, to decorate
Method
Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.
Put 1 large avocado and coconut sugar in a food processor and whizz until smooth.
Add gluten-free plain flour, cocoa powder, bicarbonate of soda, baking powder, milk, vegetable oil and vanilla extract to the bowl with ½ 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.
Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
While you wait, start preparing the frosting.
Blitz all the ingredients (except the water) together until well-combined - I use my hand blender or a nutribullet. Add water if you need the consistency to be a little thinner bt it mightnot be necessary.
Use this to sandwich and top the cake.
Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Refridgerate to store. This cakes will stay fresh for 2days making it a perfect bake if you’re hosting a Macmillan World’s Biggest Coffee Morning!
Enjoy
