VEG PACKED CHOCOLATE CAKE
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40 Mins Cook
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Vegan Friendly
This delicious chocolate cake is super tasty, you can even use our Sweet Potato, Carrot & Cauliflower pouch which is really easy & convenient way to pack in lots of veg. It also tastes amazing!
INGREDIENTS
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Makes 2 x 8 inch round cake layers
- 1 ripe avocado (must be soft and squishy)
- 500 ml / 2 cups plant milk (soya or nut milk)
- 2 tbsp cider vinegar
- 350 g / 1 1/2 cup molasses sugar (dark brown muscovado)
- 60 ml / 1/4 cup ground nut or vegetable oil
- 6 tbsp cocoa powder
- 2 tsp vanilla extract
- 200 g pureed vegetables (2 pouches of Babease Sweet potato, Carrott & cauliflower)
- 375 g / 3 cups self raising flour
- 2 tsp baking powder
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For the icing:
- 100 g (one large) avocados
- 50 g cocoa powder
- 100 ml maple syrup
METHOD
For the cake:
- Whizz all of the wet ingredients together in a nutribullet or small blender until there are absolutely no lumps.
- In a large bowl, mix these together with the dry ingredients until smooth Pour into two oiled or lined 8 inch round baking tins, and bake at 160 for round 25 mins, until a cocktail stick inserted comes out clean.
For the icing:
- Blend all ingredients until completely smooth. Taste a little and add more syrup if needed, or a little more cocoa powder if you prefer it a little more chocolatey.
- Once the cakes are cool, spread a thick layer between the two sponges, dusting the top with a little icing sugar, and serve.
MORE RECIPES
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