Hi, I’m Jane. Today, we’re going to prepare vickys best ever chocolate cake w secret avocado! gf df ef sf nf recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF Recipe
Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF is something which I’ve loved my entire life. They’re fine and they look fantastic.
To be with this recipe, we have to first prepare a few ingredients. You can cook vickys best ever chocolate cake w secret avocado! gf df ef sf nf using 20 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF:
- Prepare Dry Ingredients
- Prepare plain flour or a gluten-free flour mix
- Prepare heaped unsweetened cocoa powder
- Get salt
- Get baking powder
- Get plus a pinch xanthan gum - not required for wheat based flour
- Prepare Wet Ingredients
- Take sugar
- Make ready oil - almond or vegetable
- Prepare medium soft, ripe avocado
- Get water
- Get Other Wet ingredients
- Get white vinegar / cider vinegar
- Prepare baking soda
- Take vanilla extract
- Take Frosting
- Prepare medium avocado, ripe and well mashed
- Prepare lemon juice
- Get icing/powdered sugar
- Prepare vanilla extract
Steps to make Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF:
- Preheat oven to gas 4 /180C / 350°F and grease, line and flour 2 x 8 inch round tins
- Puree the first set of wet ingredients together in a blender
- Mix all dry ingredients together in a large bowl, then add in the avocado mix and combine until smooth. Gluten free flour will require extra water added, around 30 - 60 mls (up to 1/4 cup)
- Mix the other set of wet ingredients together and stir quickly into the batter, only stirring 7 or 8 times
- Split the batter between the two tins, put straight into the oven and bake for 35 - 45 minutes until a toothpick inserted in the centre comes out clean
- Let cool in the tins for 15 minutes before turning out onto a wire rack to cool completely
- For the frosting add the lemon juice to the avocado and beat until a bit paler, then gradually add in icing sugar and mix the vanilla in at the end
- The frosting will keep in the fridge until needed, it won’t go brown. Use it to sandwich the cakes together then to decorate the top
- You don’t have to use this particular frosting. I use a variety such as caramel, chocolate and vanilla. The green doesn’t appeal to everyone, I use it as the wow factor
- This is the marble cake version. Just leave out the cocoa powder in the main batter. When you bake the two tins, divide half the plain batter between them and add half of the cocoa powder to the remaining batter mix. Dollop some of the cocoa batter on top of the plain batter and swirl it through with a knife - not too much! Bake as normal
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