Chocolate Cake with Avocado

A delicious and moist chocolate cake, that's reasonably simple to make. For those days that you don't feel like making brownies because you want something more firm, cake, but you still want the depth of chocolate and non-dryness you typically see in brownies. The original recipe details how you could make it gluten free as well as vegan.

Created on 2019-10-12

Adapted from Easy vegan chocolate cake by Jane Hornby @ BBC Good Food (2019-10-12)

Ingredients


400 ml chocolate milk preferrably chocolate oatmeal milk
350 g flour both gluten free or plain wheat should work fine
300 g Brown Sugar Muscovado sugar
150 ml vegetable oil Can be substituted with butter
150 g Avocado Ripe, 150 g should be equivalent to 1 large avocado
50 g cocoa powder
40 g Cooking chocolate Can be dark or milk chocolate, depends on how much chocolate taste you feel for
15 g butter About 1 tbsp
2 tsp baking powder
2 tsp vanilla extract
1 tsp bicarbonate of soda
0.5 tsp salt

Scaling

Percent %
By ingredient

Directions


Active time 3 minutes

  • 15 g butter | About 1 tbsp

Grease the cake pan:

You can also use neutral cooking oil, but I preffer the taste of butter. The base amount of this recipe should fill a sheet pan, but if you want to use a taller pan (or more smaller pans) you can do that as well. Just remember, the thicker you make it, the longer it will take to cook all the way through.


Active time 2 minutes

  • 40 g Cooking chocolate | Can be dark or milk chocolate, depends on how much chocolate taste you feel for

Melt chocolate:

Melt the chocolate in a microwave oven, or in a saucepan over low heat


Active time 2 minutes

  • 150 g Avocado | Ripe, 150 g should be equivalent to 1 large avocado

Peel and pit avocado:

Peel and remove the the stone from the avocado so that it's ready to be mixed into the dough.


Active time 5 minutes

  • 400 ml chocolate milk | preferrably chocolate oatmeal milk
  • 350 g flour | both gluten free or plain wheat should work fine
  • 300 g Brown Sugar | Muscovado sugar
  • 150 ml vegetable oil | Can be substituted with butter
  • 50 g cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 0.5 tsp salt

Add all ingredients together:

In a bowl if you're using an immersion blender, or to the food processor if you're using a food processor. Remember the avocado and melted chocolate.


Passive time 10 minutes

Preheat oven:

Turn on the oven to 150 degrees Celsius (convection). You can use 175 degrees if you don't have a convection oven.


Active time 5 minutes

Blend together:

Using a food processor or immersion blender, mix everything together until you have a batter that is velvety and somewhat liquid.


Active time 1 minutes

Transfer dough to greased pan


Passive time 25 minutes

Bake until done:

Bake for 25 mins, or until fully risen and a skewer inserted into the middle of the cakes comes out clean.