40 Mins Cook

VEG PACKED CHOCOLATE CAKE

SAVE RECIPE
  • 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

  • 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 
  • For the icing: 

  • 100 g (one large) avocados 
  • 50 g cocoa powder 
  • 100 ml maple syrup 

METHOD

For the cake: 

 

  1. Whizz all of the wet ingredients together in a nutribullet or small blender until there are absolutely no lumps. 
  2. 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: 

 

  1. 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. 
  2. Once the cakes are cool, spread a thick layer between the two sponges, dusting the top with a little icing sugar, and serve. 
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