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If you're looking to make a vegan chocolate cake, then this recipe is for you. This cake has a fudge flavor with a rich frosting—all made with vegan-friendly ingredients.

Prep time: 30 minutes
Cook time: 25 minutes
Serves 16

[Edit]Ingredients

[Edit]Cake Batter

Dairy-free sunflower spread or oil
1 large avocado
300 g light muscovado sugar
350 g gluten-free flour
50 g cocoa powder
1 tsp baking soda
2 tsp gluten-free baking powder
400 mL unsweetened soya milk
150 mL vegetable oil
2 tsp vanilla extract
½ tsp salt

[Edit]Frosting

85 g avocado, mashed
85 g dairy-free sunflower spread
200 g dairy-free baking chocolate (70% cocoa, broken into chunks)
25 g cocoa powder
125 mL unsweetened soya milk
200 g icing sugar
1 tsp vanilla extract
Gluten-free and vegan sprinkles

[Edit]Steps

[Edit]Making the Cake

Preheat the oven to 160 °C (320 °F).
Grease two baking tins with the sunflower spread or oil. Ideally, the tins should be 20 cm in length. Afterwards, line each with parchment paper.
Puree the avocado and muscovado sugar in a food processor. Stop once you reach a smooth consistency.
Add in the flour, cocoa powder, baking soda, baking powder, soya milk, vegetable oil, vanilla extract, and salt. Continue to mix in the food processor until you get a liquid batter.
Pour the batter into the baking tins in equal portions.
Bake for 25 mins or until fully risen. To test whether the cake is ready, insert a toothpick into the middle of the cakes, then remove. If the toothpick comes out clean, the cakes are fully cooked.
Remove from the oven and allow to cool in the tins for 5 minutes.
Turn the cakes onto a wire rack. This will finish the cooling process.

[Edit]Making the Frosting

In a large bowl, beat together the avocado and sunflower spread. Use electric beaters and stop when the texture is creamy.
Pass the mixture through a sieve and set aside.
Melt the chocolate and let it cool for about 5 minutes. You can do this with hot water over a double boiler setup, or simply microwave for 30 seconds.
Sift the cocoa powder into a large bowl.
Pour the soya milk into a saucepan and bring to a simmer.
Combine the milk with the cocoa power. You will want to do this slowly and gradually. Beat until the mixture is smooth.
Add in the avocado mix, icing sugar, melted chocolate, and vanilla extract. Continue mixing to get a thick frosting.