Fudgy Chocolate Cake
This moist, rich and decadent chocolate cake is a plant-based dream. Featuring a fudgy base enriched with ripe banana and finished with a velvety avocado and maple syrup frosting, it offers a healthy yet indulgent twist on a classic dessert. Perfect for birthdays or special occasions.
Instructions
- 1
Preheat the oven to 190°C (170°C fan). Grease and line two 20cm sandwich tins.
- 2
Whisk the banana (75 g), almond milk (125 ml), vegetable oil (5 tbsp), golden caster sugar (300 g), vanilla extract (2 tsp), and white wine vinegar (1 tsp) in a large bowl. In a separate container, mix cocoa powder (50 g) with water (125 ml) until smooth.
- 3
Whisk in the self raising flour (400 g), baking powder (1 tbsp), maple syrup (75 ml), and the cocoa mixture. Divide into tins and bake for 20-25 minutes until a skewer comes out clean. Cool in tins for 10 minutes, then transfer to a wire rack.
- 4
Make the icing by blending the avocado (3) flesh, cocoa powder (8 tbsp), icing sugar (200 g), and maple syrup (2 tbsp) until smooth using a stick blender or food processor.
- 5
Level the base sponge with a serrated knife. Spread 0.33 of the icing on the first layer, stack the second cake, and frost the top and sides with the remaining icing.
- 6
Scatter roasted hazelnuts (2 tbsp) around the edges or dust with additional icing sugar (200 g) before serving.
Nutrition Facts
Per portion