Okay, so this recipe sounds extremely bizzare! Why would you use avocado with chocolate?! But rest assured it is absolutely delicious, and furthermore it is gluten, dairy, egg, wheat and nut free… I found this cake recipe whilst searching through the BBc’s good food website when I was looking for a normal chocolate cake recipe. However me being me I decided to go with this crazy (well to me anyway?) combination of ingredients! I haven’t really caught onto the whole gluten-free craze, but I know that some of you have, and some of you probably have gluten intolerance, so in that case this recipe is probably just what you are looking for.
- 1 large, ripe avocado (about 150g)
- 300 g light muscovado sugar
- 350 g gluten-free plain flour
- 50 g 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
- 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.
- Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely, and leave to set for 10 mins before slicing. The cake can be frosted if you wish, if you do option o ice it then I would go with a chocolate frosting that has a little green food colouring incorporated. This cake can be made 2 days ahead…
- Enjoy your cake, and if you are making it up to 2 days ahead, then it probably won’t last that long!