Fudgy Vegan & Gluten-Free Chocolate Cake | Vegan Food & Living

Fudgy Vegan & Gluten-Free Chocolate Cake

Fudgy Vegan & Gluten-Free Chocolate Cake

You'll wonder why anyone uses eggs or dairy to bake a cake once you've tried a slice of this delectably moist and chocolatey vegan and gluten-free chocolate cake!

Servings: 8

Servings: 8

Ingredients

Method

Ingredients

(Servings: 8)

  • 0.125 0.125 ripe avocado
  • 37.5 37.5 g muscovado sugar
  • 31.25 31.25 g gluten-free plain flour
  • 18.75 18.75 ml melted coconut oil
  • 12.5 12.5 g almond flour
  • 6.25 6.25 g good quality cocoa powder
  • 0.125 0.125 tsp bicarbonate of soda
  • 0.25 0.25 tsp gluten-free baking powder
  • 50 50 ml plant-based milk of choice
  • 0.25 0.25 tsp vanilla extract
  • pinch of salt
  • Icing for middle
  • 12.5 12.5 g dates, soaked in hot water for 10 minutes
  • 0.375 0.375 Tbsp cacao powder
  • 0.25 0.25 Tbsp coconut oil
  • Ganache for covering the cake
  • 0.125 0.125 tin full fat coconut cream
  • 0.25 0.25 Tbsp coconut oil melted
  • 25 25 g vegan dark chocolate
  • pinch of salt

Method

To make the cake

  1. Put the avocado and sugar in a food processor and whizz until smooth. Add the rest of the dry ingredients and mix well.
  2. Add the oil slowly and vanilla extract and mix until a smooth batter forms.
  3. 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. Leave to cool.

To make the icing for the middle  

  1. Put all the ingredients in a food processor or blender with 50ml of the reserved date-soaking liquid, and blitz for a few minutes until smooth and velvety. Add a little more water if needed.
  2. Using a spatula, spread the icing in the middle of the cake.

To make the ganache

  1. Break the chocolate into a medium-sized bowl and melt over a pan of boiling water.
  2. Scoop the thick white part from the can of coconut into a small saucepan. Heat on a low heat and whisk in the melted chocolate, salt and melted coconut oil well.
  3. Chill in the fridge until set and then spread over the whole cake using a spatula

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