Simple Vegan Chocolate Cake Recipe

Prep: 30 mins – Cook: 25 mins – Total: 55 mins

Ingredients

For the cake

• a little dairy-free sunflower spread, for greasing
• 1 large ripe avocado (about 150g)
• 300g light muscovado sugar
• 350g gluten-free plain flour
• 50g 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

For the frosting

• 85g ripe avocado flesh, mashed
• 85g dairy-free sunflower spread
• 200g dairy-free chocolate, 70% cocoa, broken into chunks
• 25g cocoa powder
• 125ml unsweetened soya milk
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• gluten-free and vegan sprinkles, to decorate

Directions

1. 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.
2. Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.
3. Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.
4. 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.
5. Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
6. While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
7. Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
8. Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
9. Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
10. Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

This delicious recipe and photos were created by BBCGoodFood.com, we simply shared it. Check them out for more great ideas!

Buckle Blueberry Cake Recipe

Total: 60 mins

INGREDIENTS

• 1 + 1/2 cups all-purpose flour (200 grams)
• 2 teaspoons baking powder
• 1/3 cup brown sugar
• 1/2 teaspoon salt
• 1/2 cup milk (120 grams)
• 1/4 cup vegetable oil (60 grams)
• 1 egg
• 1 lemon, juiced and zested
• 1 + 1/2 cups fresh blueberries

FOR THE STREUSEL TOPPING:

• 1/3 cup unsalted butter, softened
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon

INSTRUCTIONS

1. Preheat the oven to 350 F. Lightly grease an 8-inch springform pan with butter or oil.
2. In a large mixing bowl, combine all flour, baking powder, sugar and salt. Whisk together until evenly distributed and set aside.
3. In a medium mixing bowl, whisk to combine milk, oil, egg, lemon juice and lemon zest.
4. Pour the wet mixture into the dry ingredients and mix together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix (overmixing will make the cake denser and firmer). Gently fold in the blueberries until they are evenly distributed.
5. In a small mixing bowl, stir well to combine all the streusel topping ingredients including butter, sugar, flour and cinnamon. Mix well until crumbly. Set aside.
6. Pour and spread the batter evenly into the prepared pan and sprinkle streusel topping evenly.
7. Bake for 45 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then open the springform to remove the cake. Slice and serve as is or with a drizzle of lemon glaze.

This delicious recipe and photos were created by AHeadOfThyme.com, we simply shared it. Check them out for more great ideas!