Hardly anybody can resist a good chocolate cake, and this is the best I've tasted in a long time.
The avocado gives it an incredible creaminess and makes the cake juicy and soft inside. A delight for the palate.
Chocolate avocado cake
Ingredients
- 150 g ripe Exotic Fruit Box avocado
- 300 g light muscovado sugar
- 350 g plain flour
- 70 g good quality cocoa powder
- 1 tsp bicarbonate of soda
- 2 tsp gluten-free baking powder
- 400 ml semi-skimmed milk
- 150 ml vegetable oil
- 2 tsp vanilla extract
Directions
- Heat oven to 180 C. Grease cake pan.
- Put the avocado and the sugar in a bowl of an electric mixer, and mix until smooth. Add the rest of the cake ingredients to the bowl with a pinch of fine salt and process again to a velvety, liquid batter.
- Pour batter in the cake pan and bake for 25 mins untila skewer inserted into the middle of the cake comes out clean.
- Cool in the cake tin for 5 mins, then turn the cake onto a rack to cool completely.
- Sprinkle with icing sugar.
Tips
This cake holds up perfectly for a few days wrapped in film paper. The avocado will prevent it from drying out and the cake will remain very juicy.
