This indulgent, fudgy vegan cake is topped with a rich frosting – you'd never guess that it's gluten-free and made without dairy, eggs, wheat or nuts

• Preparation and cooking time
  • Prep:30 mins
  • Cook:25 mins
  • plus cooling
• Easy
• Serves 12 – 16

• Freezable (un-iced)
• Dairy-free
• Egg-free
• Gluten-free
• Vegan
• Vegetarian

Ingredients

For the cake

• a little dairy-free sunflower spread, for greasing
• 1 large ripe avocado (about 150g)
• 300g light muscovado sugar
• 350g gluten-free plain flour
• 50g good-quality cocoa powder
• 1 tsp bicarbonate of soda
• 2 tsp gluten-free baking powder
• 400ml unsweetened soya milk
• 150ml vegetable oil
• 2 tsp vanilla extract

For the frosting

• 85g ripe avocado flesh, mashed
• 85g dairy-free sunflower spread
• 200g dairy-free chocolate, 70% cocoa, broken into chunks
• 25g cocoa powder
• 125ml unsweetened soya milk
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• gluten-free and vegan sprinkles, to decorate

Method

• STEP 1

  Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.

• STEP 2

  Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.

• STEP 3

  Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.

• STEP 4

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

• STEP 5

  Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.

• STEP 6

  While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.

• STEP 7

  Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

• STEP 8

  Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.

• STEP 9

  Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.

• STEP 10

  Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.