Chocolate Avocado Cake- IGA Tasmania

Ingredients

• 1 large avocado
• 300g brown sugar
• 350g gluten-free plain flour
• 50g cocoa powder
• 1 tsp bicarb soda
• 2 tsp gluten-free baking powder
• 400mL soy milk (unsweetened)
• 150g Nuttelex (plus extra for greasing tins)
• pinch salt
• 2 tsp vanilla extract
• 85g avocado, mashed
• 85g Nuttelex
• 200g vegan chocolate, in chunks
• 25g cocoa powder
• 125mL soy milk (unsweetened)
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• Heat oven to 160C/140C fan forced. Grease the two cake tins with Nuttelex, then line the bases with baking paper.
• Process in blender until smooth 1 large avocado and 300g brown sugar.
• Divide mixture between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
• Cool in the tins for at least 10 mins, then turn the cakes out onto a rack to cool completely.
• Next, prepare the frosting. Beat together 85g ripe avocado and 85g Nuttelex with electric beaters until creamy and smooth. Pass through a sieve and set aside.
• Melt 200g vegan chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
• Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soy milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.