Recipe: Veg-packed Chocolate Cake

In celebration of our 2nd birthday, the wonderful Bee, from Bee's Bakery, made us a delicious chocolate cake. She even used our Sweet Potato, Carrot & Cauliflower pouch which is really easy & convenient way to pack in lots of veg. It also tastes amazing! 

vsco-photo-4.jpg

Ingredients:

Makes 2 x 8 inch round cake layers

For the cake:

  • 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:

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.

Cheri NeufeldComment