Vegan chocolate and avocado cake

Ingredients

For the cake

2tsp (approximately) dairy-free sunflower spread, for greasing

1 large, ripe avocado

300g light muscovado sugar

350g gluten-free plain flour

50g good quality cocoa powder

1tsp bicarbonate of soda

2tsp gluten-free baking powder

400ml unsweetened soya milk

150ml vegetable oil

2tsp vanilla extract

For the frosting

85g ripe avocado flesh, mashed

85g dairy-free sunflower spread

200g dairy-free chocolate, 70 per cent cocoa, broken into chunks

25g cocoa powder

125ml unsweetened soya milk

200g icing sugar, sifted

1tsp vanilla extract

gluten-free vegan sprinkles, to decorate

Method

1. Heat oven to 160C/140C fan/gas mark 3.

2. Grease 2 x 20cm sandwich tins, then line the bases with baking paper.

3. Put the avocado and the sugar in a food processor and whizz until smooth.

4. Add the rest of the cake ingredients to the bowl with 1/2 tsp fine salt and process again to a velvety, liquid batter.

5. Divide between the tins and bake for 25 minutes or until fully risen, and a skewer inserted into the middle of the cakes comes out clean.

6. Cool in the tins for five minutes, then turn the cakes onto a rack to cool completely.

7. While you wait, start preparing the frosting. Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.

8. Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few minutes.

9. Sift the cocoa into a large bowl.

10. Minutes the soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few minutes.

11. Tip in the avocado mix, icing sugar, melted chocolate and vanilla, and keep mixing to make a shiny, thick frosting.

12. Use this to sandwich and top the cake.

13. Cover with sprinkles or your own decoration, then leave to set for 10 minutes before slicing.