January 21, 2012

Vegan Chocolate Avocado Cake


Before I started my dairy-free diet I didn't really eat many cakes and biscuits, but now I'm eating even less as there aren't that many sweet things that don't contain dairy.

So far I've only tried baking dairy-free rock cakes and some biscuits with relative success (I want to play with the recipes before I write a post). But I've lost a few pounds in weight (that I didn't want to lose) since I started this diet and so I thought it was time to start eating more cake.

I found this recipe on the brilliant Joy The Baker blog. Using avocado in a cake was a totally new concept, but I am supposed to be eating more of them for the good fats they provide, so it seemed like a good idea to try this cake. I really wanted Steve's family to try this cake, so I decided not to make the garish avocado frosting and opted for a simple chocolate butter icing instead. I used Vitalite as it's dairy-free and it's a Vegan Society approved product, so it's still a vegan cake if that's what you're looking for.

Well Steve said this was the best chocolate cake he's ever eaten; so I definitely got the thumbs up from him! But his Mum was less keen on this cake as it was too dense and chewy for her tastes. I think it's because this cake is so incredibly moist; rather than the buttery and light sponge that she is used to making. Another reason for the heavier texture is I added too much flour (see below). I would make this again as it had a good chocolate flavour and it would have been perfect if I'd got the flour right!

I always worry when I bake using recipes that measure in cups, because baking requires you to be very precise and using cups can give you so many variations. My 3 cups of flour came to 465g, which did seem like an awful lot. I've checked on a few websites and 1 cup is between 120-130g; so 3 cups would be between 360-384g. So I definitely overdid the flour! This is because I followed Ina Garten's method of using the cup to scoop flour out of the bag and then leveled off with the back of a knife. But I've now read this is the wrong way to do it! You should spoon the flour into your cup and then level it off. Here is a good article explaining how it should be done. I'm always learning!

I used 1.5 cups of caster sugar instead of 2 cups of granulated sugar, as I always reduce the amount of sugar in baking.

I used 1/4 teaspoon of table salt instead of the 1/2 teaspoon salt.

I used 2 Tablespoons lemon juice instead of the 2 Tablespoons of white vinegar as I didn't have any. I read you can substitute lemon for vinegar in most recipes. You have to include some sort of acid to react with the bicarbonate of soda (baking soda) as this is what will make your cake rise in absence of the eggs. I owe any semblance of chemistry knowledge to Alton Brown!

My avocado wasn't as ripe as I'd like it to have been, so I squashed it through my potato ricer as I thought this would be the best way to mash it up and it did work!

The recipe below is how I made it, you can find the original here.

    • Oven temperature: Gas mark 4/350°F/180°C
    • Oven shelf: middle
    • You will need: two 8-inch sandwich tins, greased and lined with non-stick baking paper

  • 3 cups plain (all-purpose) flour
  • 6 Tablespoons unsweetened cocoa powder (I used Bournville)
  • 1/4 teaspoon table salt
  • 2 teaspoons baking powder
  • 2 teaspoons bicarbonate of soda (baking soda)
  • 1.5 cups caster sugar
  • 1/4 cup vegetable oil
  • 1/2 cup soft avocado, well mashed, about 1 medium avocado
  • 2 cups water
  • 2 Tablespoons lemon juice (that's the juice of 1 lemon)
  • 2 teaspoons vanilla extract

  1. Preheat oven to Gas mark 4/350°F/180°C.  
  2. Grease and line your tins. Set aside.
  3. Sift together all of the dry ingredients except the sugar.  Set that aside too.
  4. Mix all the wet ingredients together in a bowl, including the super mashed avocado.
  5. Add sugar into the wet mix and stir.
  6. Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
  7. Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean. To ensure even baking, turn your cakes after half the cooking time has elapsed.
  8. Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting.

Chocolate Butter Icing (an adaptation of a recipe from The Great British Bake Off Book):
  • 125g Vitalite
  • 390g icing sugar
  • 4 Tablespoon milk (I used Rice Dream rice milk to make it dairy-free)
  • 3 Tablespoons cocoa powder (I used Bournville)
  1. Put the Vitalite in a mixing bowl and beat with an electric mixer until paler in colour and very creamy.
  2. Sift the icing sugar in the bowl.
  3. Add the rice milk and cocoa and beat in with a spatula to get all the icing sugar incorporated before switching to the electric mixer until very smooth and thick.
This makes loads of icing and I had quite a bit leftover. 


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