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

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. 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 achieve that.

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

Prepare of Dry Ingredients.
You need 480 grams of plain flour or a gluten-free flour mix.
You need 8 tbsp of heaped unsweetened cocoa powder.
It's 1/2 tsp of salt.
You need 2 tsp of baking powder.
Prepare 1/2 tsp of plus a pinch xanthan gum - not required for wheat based flour.
It's of Wet Ingredients.
Prepare 400 grams of sugar.
You need 60 ml of oil - almond or vegetable.
Prepare 1 of medium soft, ripe avocado.
It's 480 ml of water.
It's of Other Wet ingredients.
Prepare 2 tbsp of white vinegar / cider vinegar.
It's 2 tsp of baking soda.
Prepare 2 tsp of vanilla extract.
It's of Frosting.
Prepare 2 of medium avocado, ripe and well mashed.
It's 2 tsp of lemon juice.
It's 450 grams of icing/powdered sugar.
Prepare 1 tsp of vanilla extract.

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

Preheat oven to gas 4 /180C / 350°F and grease, line and flour 2 x 8 inch round tins.
Puree the first set of wet ingredients together in a blender.
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).
Mix the other set of wet ingredients together and stir quickly into the batter, only stirring 7 or 8 times.
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.
Let cool in the tins for 15 minutes before turning out onto a wire rack to cool completely.
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.
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.
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.
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.

This gluten free vegan chocolate cake will blow you away - with how it looks, how it tastes and how incredibly easy it is to prepare. No fuss, no weird fancy ingredients, only an hour of your time… and you've got yourself a decadent, gorgeous gluten free vegan cake. And the best thing: nobody could possibly guess that it contains no gluten, no eggs, no butter and no milk. See more ideas about Recipes, Food, Real food recipes. See more ideas about Homemade vanilla pudding, Perfect deviled eggs and Homemade.