This indulgent, fudgy vegan bake is topped with a wealthy frosting – you’d by no means guess that it is free from dairy, eggs, wheat and nuts
- Prep:30 minutes
- Cook dinner:25 minutes
- plus cooling
- just a little for greasing
- 1 massive (about 150g)
- 300g flesh, mashed
- 85g 70% cocoa, damaged into chunks
- 25g sifted
- 1 tsp to brighten
- STEP 1
Warmth oven to 160C/140C fan/gasoline 3. Grease two 20cm sandwich tins with just a little dairy-free sunflower unfold, then line the bases with baking parchment.
- STEP 2
Put 1 massive avocado and 300g gentle muscovado sugar in a meals processor and whizz till easy.
- 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 a couple of tsp vanilla extract to the bowl with ½ tsp wonderful salt and course of once more to a velvety, liquid batter.
- STEP 4
Divide between the tins and bake for 25 minutes or till absolutely risen and a skewer inserted into the center of the truffles comes out clear.
- STEP 5
Cool within the tins for five minutes, then flip the truffles onto a rack to chill fully.
- STEP 6
When you wait, begin getting ready the frosting. Beat collectively 85g ripe avocado flesh and 85g dairy-free sunflower unfold with electrical beaters till creamy and easy. Go by a sieve and put aside.
- STEP 7
Soften 200g dairy-free chocolate, both over a bowl of water or within the microwave, then let it cool for just a few minutes.
- STEP 8
Sift 25g cocoa powder into a big bowl. Deliver 125ml unsweetened soya milk to a simmer, then progressively beat into the cocoa till easy. Cool for just a few minutes.
- STEP 9
Tip within the avocado combine, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and preserve mixing to make a shiny, thick frosting. Use this to sandwich and prime the cake.
- STEP 10
Cowl with sprinkles or your personal ornament, then go away to set for 10 minutes earlier than slicing. Could be made 2 days forward.
