recipes
Gluten free and dairy free chocolate cake
Serves: 12
Ingredients
For the cake
- 1 ripe avocado, peeled and stone removed
- 300g light brown sugar
- 350g gluten-free flour
- 50g gluten-free cocoa powder
- 1 tsp bicarbonate of soda (Gluten-free)
- 2 tsp baking powder (gluten-free)
- 400ml soya milk
- 150ml vegetable oil
- 2 tsp vanilla essence (Gluten-free)
- ¼ tsp salt
To decorate
- 200g dark chocolate, chopped (Gluten-free)
- 150ml vanilla or plain soya yogurt
Method
Grease and line 2 x 20cm sandwich tins and put aside. Place the avocado and the sugar in a food processor and whizz until smooth. Add the rest of the cake ingredients to the bowl and process again to a velvety, liquid batter. Divide between the tins and bake in a hot oven at 160`c for 25 minutes or until fully risen and a skewer inserted into the middle of the cakes comes out clean. Allow to cool down completely. When ready, place the chopped chocolate in a bowl and melt in a microvave till soft. Carefully stir in the soya yogurt to make a ganache. Use half of the ganache to sandwich the 2 cakes together then spread the rest on top and serve.
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