Adapted from a Joy the Baker recipe, this chocolate cake is by far the most moist chocolate cake I have ever made, and possibly tasted. It also happens to be dairy-free, egg-free and vegan.. if you want it to be. The key ingredient, which you will never detect, is avocado.
The original recipe calls for a bright green avocado buttercream, but that’s just a stretch too far for me. You could top this with most toppings really, or even just a dusting of icing sugar. I like to make a basic chocolate orange buttercream with Lactofree butter, sacrificing its vegan and dairy-free status, but remaining free of lactose and eggs. You could just as easily make a buttercream using whatever butter/margarine you have to hand depending on your requirements.
This recipe makes 1 x 8-inch or 1 x 9-inch round sponge. It can easily be doubled to make a sandwich cake.
1 1/2 cups plain flour
3 tablespoons cocoa powder (I use Bournville)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup caster sugar
2 tablespoons oil (I use rapeseed)
1/2 medium sized, ripe avocado
1 cup water
1 tablespoon vinegar (I use whatever I have in, this time apple cider vinegar)
1 teaspoon vanilla extract
1 tablespoon triple-sec (Cointreau) *
Zest of one orange*
*These are optional to take the cake from standard chocolate to chocolate orange flavour. These can be omitted if you want to keep it simple, or swapped out for another flavour. I’m yet to try any other variations, but I can imagine replacing some of the flour with ground hazlenuts and adding in some hazlenut liqueur would make this reminiscent of Nutella. And then you could do a Nutella-esque topping..