This chocolate and avocado cake recipe is suitable for both vegetarians and vegans. It is a low-oil recipe. Oil is only used for greasing the pan and in the optional frosting.
Fudgy, Moist Vegan Avocado Chocolate Cake
The cake combines the moisture-retaining properties of apple sauce with the creamy texture of avocado. This makes a rich and moist cake without eggs or dairy. Self-raising flour makes this recipe simpler by removing the need for extra agents.
Easy Vegan Baking: Rich Chocolate Cake Using Cacao or Cocoa
Vegan chocolate cake has chocolatey options. Which should you use?
Cacao is the raw form of the cacao bean. It is minimally processed and retains more nutrients and antioxidants. It has a bitter taste and is used in health-focused products. If you like dark chocolate’s bitterness then this is probably for you.
Cocoa is made from cacao beans. They are roasted and processed, making a product with a milder flavour and fewer nutrients. It's commonly used in baking and cooking for its rich chocolate flavour.
Vegan Chocolate and Avocado Cake Recipe
Ingredients
1 ½ cups self-raising flour
¾ cup natural cacao (or cocoa) powder
1 cup sugar
Pinch of salt (optional)
1 ripe avocado, mashed well
1 cup apple sauce (unsweetened)
2 teaspoons vanilla extract
1 cup water or plant-based milk (I use barista oat)
1 teaspoon apple cider vinegar
Instructions
Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a round springform tin or line it with parchment paper for easy removal.
Dry Ingredients
In a large mixing bowl, sift together the self-raising flour and cacao powder.
Add sugar and sea salt to the bowl and whisk to combine all the dry ingredients evenly.
Wet Ingredients
In a separate bowl, mix the mashed avocado, apple sauce, and vanilla extract until well combined. The avocado should be fully mashed with no large chunks remaining.
Stir in the water or plant-based milk and apple cider vinegar, mixing until the liquid is smooth and well incorporated.
Combine Wet and Dry Ingredients
Make a well in the centre of the dry ingredients and pour in the wet mixture.
Gently fold the ingredients together until just combined, being careful not to overmix. The batter should be smooth but thick.
Bake
Pour the batter into the prepared springform tin and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs attached.
Allow the cake to cool in the pan for about 10 minutes, then release the springform and transfer the cake to a wire rack to cool completely.
Serving Suggestion
Once cooled, dust the top of the cake with a little extra cacao powder or icing sugar for a simple finish, or top it with your favourite vegan chocolate frosting.
Serve as is or with vegan ice cream or whipped coconut cream for an extra special treat.
Traditional Chocolate Frosting Recipe (Optional)
For those of you wanting something a little richer on top and are less worried about the fat content here is a traditional frosting recipe.
Ingredients
1/2 cup (about 112g) vegan butter, softened to room temperature
2 cups powdered sugar, sifted
1/4 cup cocoa powder, sifted (optional, for chocolate frosting)
1-2 tablespoons plant-based milk (such as almond, soy, or oat milk)
1 teaspoon vanilla extract
Instructions
Prepare the Vegan Butter
Make sure the vegan butter is softened but not melted. This will help you achieve a creamy texture more easily by hand.
Mixing
If you don’t have an electric beater you can mix by hand. In a large bowl, use a sturdy whisk or a wooden spoon to beat the softened vegan butter. Aim for a smooth and creamy texture, which might take a few minutes of vigorous mixing.
Add Dry Ingredients
Gradually add the sifted powdered sugar to the butter, mixing thoroughly after each addition to ensure it's well incorporated. If you're making chocolate frosting, add the sifted cocoa powder next, combining it with the mixture until smooth.
Incorporate Liquid Ingredients
Stir in the vanilla extract and a pinch of salt. Then, add the plant-based milk a little at a time, only as much as needed to achieve your desired consistency. The frosting should be creamy and spreadable.
Adjust to Taste and Consistency
Taste the frosting and adjust the sweetness or cocoa intensity as needed by adding a bit more powdered sugar or cocoa powder. If the frosting is too thick, add a bit more plant-based milk; if too thin, add a little more powdered sugar.
Enjoy your cake!
Opmerkingen