Easy vegan chocolate cake

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.