Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF

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Great recipe for Vickys Best EVER Chocolate Cake w Secret Avocado! I use this recipe for most of my kids birthdays, it's a no fail. It never sinks, never overcooks, tastes fantastic and the avocado keeps it moist - you don't taste a bit of it, you would never know it was in there! Vickys Best EVER Chocolate Cake w Secret Avocado!

To begin with this particular recipe, we must prepare a few ingredients. You can have vickys best ever chocolate cake w secret avocado! gf df ef sf nf using 20 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF:
  1. Take Dry Ingredients
  2. Take plain flour or a gluten-free flour mix
  3. Get heaped unsweetened cocoa powder
  4. Get salt
  5. Take baking powder
  6. Get plus a pinch xanthan gum - not required for wheat based flour
  7. Make ready Wet Ingredients
  8. Take sugar
  9. Make ready oil - almond or vegetable
  10. Make ready medium soft, ripe avocado
  11. Take water
  12. Get Other Wet ingredients
  13. Prepare white vinegar / cider vinegar
  14. Make ready baking soda
  15. Get vanilla extract
  16. Take Frosting
  17. Prepare medium avocado, ripe and well mashed
  18. Get lemon juice
  19. Make ready icing/powdered sugar
  20. Get vanilla extract

This recipe makes a darker chocolate. To make a milk chocolate, swap out some of the cocoa powder for powdered milk. For a dairy & soy-free version use powdered rice milk or coconut milk. Here is how you achieve that.

Instructions to make Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF:
  1. Preheat oven to gas 4 /180C / 350°F and grease, line and flour 2 x 8 inch round tins
  2. Puree the first set of wet ingredients together in a blender
  3. Mix all dry ingredients together in a large bowl, then add in the avocado mix and combine until smooth. Gluten free flour will require extra water added, around 30 - 60 mls (up to 1⁄4 cup)
  4. Mix the other set of wet ingredients together and stir quickly into the batter, only stirring 7 or 8 times
  5. Split the batter between the two tins, put straight into the oven and bake for 35 - 45 minutes until a toothpick inserted in the centre comes out clean
  6. Let cool in the tins for 15 minutes before turning out onto a wire rack to cool completely
  7. For the frosting add the lemon juice to the avocado and beat until a bit paler, then gradually add in icing sugar and mix the vanilla in at the end
  8. The frosting will keep in the fridge until needed, it won't go brown. Use it to sandwich the cakes together then to decorate the top
  9. You don't have to use this particular frosting. I use a variety such as caramel, chocolate and vanilla. The green doesn't appeal to everyone, I use it as the wow factor
  10. This is the marble cake version. Just leave out the cocoa powder in the main batter. When you bake the two tins, divide half the plain batter between them and add half of the cocoa powder to the remaining batter mix. Dollop some of the cocoa batter on top of the plain batter and swirl it through with a knife - not too much! Bake as normal

For a dairy & soy-free version use powdered rice milk or coconut milk. Here is how you achieve that. Great recipe for Vickys Pirate Galleon Cake!. My son asked for a pirate ship for his birthday cake which was a bit out of the blue as I was expecting him to ask for Transformers or a Minion lol. I didn't have very long to prepare for it and I did make a few mistakes along the way but it looked ok.

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