Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF

Name: Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF
Total time: 60 s
Yield: 16 servings
Cuisine: British
Ingredients: 480 grams plain flour or a gluten-free flour mix; 8 tbsp heaped unsweetened cocoa powder; 1/2 tsp salt; 2 tsp baking powder; 1/2 tsp plus a pinch xanthan gum - not required for wheat based flour; 400 grams sugar; 60 ml oil - almond or vegetable; 1 medium soft, ripe avocado; 480 ml water; 2 tbsp white vinegar / cider vinegar; 2 tsp baking soda; 2 tsp vanilla extract; 2 medium avocado, ripe and well mashed; 2 tsp lemon juice; 450 grams icing/powdered sugar; 1 tsp vanilla extract

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

I use this recipe for most of my kids birthdays, it's a no fail. It never sinks, never overcooks, tastes fantastic and the avocado keeps it moist - you don't taste a bit of it, you would never know it was in there!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Saved

Ingredients

1 mins

16 servings

Dry Ingredients
480 gramsplain flour or a gluten-free flour mix
8 tbspheaped unsweetened cocoa powder
1/2 tspsalt
2 tspbaking powder
1/2 tspplus a pinch xanthan gum - not required for wheat based flour
Wet Ingredients
400 gramssugar
60 mloil - almond or vegetable
1medium soft, ripe avocado
480 mlwater
Other Wet ingredients
2 tbspwhite vinegar / cider vinegar
2 tspbaking soda
2 tspvanilla extract
Frosting
2medium avocado, ripe and well mashed
2 tsplemon juice
450 gramsicing/powdered sugar
1 tspvanilla extract

Saved

Steps

1 mins

1

Preheat oven to gas 4 /180C / 350°F and grease, line and flour 2 x 8 inch round tins
2

Puree the first set of wet ingredients together in a blender
3

Mix all dry ingredients together in a large bowl, then add in the avocado mix and combine until smooth. Gluten free flour will require extra water added, around 30 - 60 mls (up to 1/4 cup)
4

Mix the other set of wet ingredients together and stir quickly into the batter, only stirring 7 or 8 times
5

Split the batter between the two tins, put straight into the oven and bake for 35 - 45 minutes until a toothpick inserted in the centre comes out clean
6

Let cool in the tins for 15 minutes before turning out onto a wire rack to cool completely
7

For the frosting add the lemon juice to the avocado and beat until a bit paler, then gradually add in icing sugar and mix the vanilla in at the end
8

The frosting will keep in the fridge until needed, it won't go brown. Use it to sandwich the cakes together then to decorate the top
9

You don't have to use this particular frosting. I use a variety such as caramel, chocolate and vanilla. The green doesn't appeal to everyone, I use it as the wow factor
10

This is the marble cake version. Just leave out the cocoa powder in the main batter. When you bake the two tins, divide half the plain batter between them and add half of the cocoa powder to the remaining batter mix. Dollop some of the cocoa batter on top of the plain batter and swirl it through with a knife - not too much! Bake as normal

Saved

Cooksnaps

Saved

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on October 20, 2012 15:13

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!