Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, vickys best ever chocolate cake w secret avocado! gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have 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:
- Make ready Dry Ingredients
- Prepare 480 grams plain flour or a gluten-free flour mix
- Get 8 tbsp heaped unsweetened cocoa powder
- Take 1/2 tsp salt
- Get 2 tsp baking powder
- Prepare 1/2 tsp plus a pinch xanthan gum - not required for wheat based flour
- Prepare Wet Ingredients
- Make ready 400 grams sugar
- Take 60 ml oil - almond or vegetable
- Make ready 1 medium soft, ripe avocado
- Prepare 480 ml water
- Prepare Other Wet ingredients
- Make ready 2 tbsp white vinegar / cider vinegar
- Make ready 2 tsp baking soda
- Get 2 tsp vanilla extract
- Make ready Frosting
- Make ready 2 medium avocado, ripe and well mashed
- Prepare 2 tsp lemon juice
- Take 450 grams icing/powdered sugar
- Take 1 tsp 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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