Chocolate Cake Day 27th January!

It's Chocolate Cake Day 27th January!
Chocolate and especially chocolate cakes are a holiday special. Why not use our recipe to celebrate Chocolate Cake Day on the 27th January?

It's Chocolate Cake day on 27th January!

Almost everyone LOVES chocolate don’t they? It is one of the most consumed  “naughty” commodities in the World!

The only really annoying thing is that to make a great chocolate cake often takes about an hour or more, and sometimes not everyone can eat the result – due to food intolerances or allergies. This is tragic after all your hard work!

So I thought I would post my best recipe for a vegan chocolate cake, that is both easy to make, prepare and doesn’t take long to cook either. Not only is it vegan (contains no animal material) but it is also nut and gluten (wheat based) free too. Win-Win! It contains some less common ingredients – avocado and a dairy-free “milk” eg soya or almond or rice or oat milk – so you need to get these bought in if they aren’t already in your kitchen.


PS Don’t worry! Being vegan doesn’t mean its not a proper chocolate cake! It still tastes plenty of chocolate!

PREP: 30 MINS COOK: 25 MINS, plus cooling time – EASY
SERVES 12 – 16

This indulgent, fudgy vegan bake is topped with a rich frosting – you’d never guess that it’s free from dairy, eggs, wheat and nuts

Nutrition: per serving (16)

kcal 452, fat 24g, saturates 6g, carbs 53g, sugars 34g, fibre 3g, protein 4g, salt 0.9g



For the cake

  • a little dairy-free sunflower spread, for greasing
  • 1 large, ripe avocado  (about 150g)
  • 300g light muscovado sugar
  • 350g gluten-free plain flour
  • 50g good quality cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp gluten-free baking powder
  • 400ml unsweetened soya milk
  • 150ml vegetable oil
  • 2 tsp vanilla extract

For the frosting


  1. Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.

  2. Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.

  3. Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.

  4. Divide 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.

  5. Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.

  6. While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.

  7. Melt 200g dairy-free chocolate (get a 70 cocoa solids one), either over a bowl of water or in the microwave, then let it cool for a few mins. Note the dairy-free chocolate often quicker than its dairy equivalent.

  8. Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.

  9. Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.

  10. Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. I like sprinkling over raw cacao nibs.

  11. Can be made 2 days ahead.

Find a large plate to serve it on, serve with tea and china plates along with some napkins to allow for its stickiness if there are children about! ENJOY!

If you get a chance to make this – comment on the recipe please. 😉

© Chichester Self Catering