CAKE

Dellissima Chocolate

VEGAN/ GLUTEN-FREE/ NUT-FREE CAKE

RECIPE CREATED BY MARIA DITCH, OWNER OF AWARD-WINNING DELLISSIMA CAKES. www.facebook.com/dellissimacakes

SUBSCRIBERREQUESTED CONTENT

Here you go: Eloise P. Wexler II Temperature: Approximately 300 degrees Fahrenheit (150°C) for 45 minutes, or until a skewer comes out clean. Use 2" x 8" round cake tins.

INGREDIENTS: For the cake:

1 large ripened avocado ¾ cup (150g) granulated sugar (caster sugar) ¾ cup (150g) dark muscovado sugar 2¾ cups (350g) gluten-free cake flour (plain flour) 50g cocoa powder 1 tsp fine instant coffee powder (We use Lavazza) 2 tsp baking powder 1 tsp bicarbonate of soda ¼ tsp xanthan gum 1/2 tsp salt 1¾ cups (400ml) coconut milk or soya milk ⅔ cup (150ml) sunflower oil 1 tsp vanilla extract (We love

Nielson Massey!)

For the filling:

1/2 cup slice (85g) ripened avocado 1/2 cup (100g) dairy-free

“margarine” 4¾ cups (475g) powdered sugar (icing sugar) ¾ cup (75g) cocoa powder 1/2 cup (100ml) coconut or soya milk

METHOD:

On high speed, beat the avocado with caster and dark muscovado sugar in a mixer until smooth. Add the rest of the ingredients and mix on medium speed until smooth. Divide into two 8-inch (20-cm) tins and bake for 45 minutes, or until a skewer comes out clean.

Once cooled, make the filling by mixing all of the ingredients on high until smooth, then fill the cakes with it. Save some to smooth over the top of the cake, decorate with cherries or fresh fruits, and dust with icing sugar.

Cooks tips:

This recipe can be used in larger quantities to make bigger-size sponges and works well in wedding cake tiers, but use less coconut milk for a thickerconsistency filling. Add the same fruit jam to the filling as a fresh decoration for a super-decadent finish. ACD