Hogwarts home made recipies!!!
written by Jess Potter
why should i write a description for a non existent book :)
Last Updated
05/31/21
Chapters
11
Reads
338
vegan chocolate cake
Chapter 1
Easy vegan chocolate cake
PREP: 30 MINS
COOK: 25 MINS
plus cooling
EASY SERVES 12 - 16
This indulgent, fudgy vegan bake is topped with a rich frosting – you'd never guess that it's free from dairy, eggs, wheat and nuts
Ingredients
For the cake
a little dairy-free sunflower spread, for greasing
1 large, ripe avocado
(about 150g)
300g light muscovado sugar
350g gluten-free plain flour
50g good quality cocoa powder
1 tsp bicarbonate of soda
2 tsp gluten-free baking powder
400ml unsweetened soya milk
150ml vegetable oil
2 tsp vanilla extract
For the frosting
85g ripe avocado
flesh, mashed
85g dairy-free sunflower spread
200g dairy-free chocolate
, 70% cocoa, broken into chunks
25g cocoa powder
125ml unsweetened soya milk
200g icing sugar, sifted
1 tsp vanilla extract
gluten-free and vegan sprinkles, to decorate
Method
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.
Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.
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.
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.
Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
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.
Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
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.
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.
Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing.
Recipe Tip
WORKING QUICKLY
You need to spread the frosting quite soon after it’s made, as it thickens quickly. If it does thicken, just warm the bowl over a pan of hot water, or give it a few seconds in the microwave, paddling the mixture around with a spatula until it’s smooth and shiny.
PREP: 30 MINS
COOK: 25 MINS
plus cooling
EASY SERVES 12 - 16
This indulgent, fudgy vegan bake is topped with a rich frosting – you'd never guess that it's free from dairy, eggs, wheat and nuts
Ingredients
For the cake
a little dairy-free sunflower spread, for greasing
1 large, ripe avocado
(about 150g)
300g light muscovado sugar
350g gluten-free plain flour
50g good quality cocoa powder
1 tsp bicarbonate of soda
2 tsp gluten-free baking powder
400ml unsweetened soya milk
150ml vegetable oil
2 tsp vanilla extract
For the frosting
85g ripe avocado
flesh, mashed
85g dairy-free sunflower spread
200g dairy-free chocolate
, 70% cocoa, broken into chunks
25g cocoa powder
125ml unsweetened soya milk
200g icing sugar, sifted
1 tsp vanilla extract
gluten-free and vegan sprinkles, to decorate
Method
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.
Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.
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.
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.
Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
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.
Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
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.
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.
Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing.
Recipe Tip
WORKING QUICKLY
You need to spread the frosting quite soon after it’s made, as it thickens quickly. If it does thicken, just warm the bowl over a pan of hot water, or give it a few seconds in the microwave, paddling the mixture around with a spatula until it’s smooth and shiny.
