I don’t often bake, I never have. The most baking I have done was while was studying Patisserie. People close to me know I don’t have a sweet tooth. If I make a cake for you, you should know you are special.
Today my favourite cousin Megan and my favourite Aunty Elisabeth visited from Glasgow. Next week I am making Megan’s wedding cake (cakes actually). I have assured her this is not a difficult task for me. I know she has confidence in me, but to give her extra reassurance I made a cake and scones for afternoon tea. I baked the only chocolate cake I have ever baked, when not being paid to or while studying.
An eggless/dairy-free (vegan) chocolate raspberry cake with, the chocolate avocado ganache may sound weird but it is an awesome alternative to dairy based ganache or icings.
This easy cake can be made in under half an hour, not including baking. Being free of animal fats, it doesn’t stay as moist for long, so best enjoyed the day it is baked. The raspberries add little pockets of sweetness to this light sponge, the ganache is a decadent rich topping.
This is a super easy, fast recipe, no creaming or whisking.
- 450g plain white flour – preferably organic
- 30g unsweetened cocoa powder
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 300g castor sugar
- 125ml sunflower oil
- 300ml water
- 30ml white wine vinegar
- 1 tsp vanilla bean paste
- 200g frozen raspberries (approx 2 cups)
Preheat oven 170ºC-180ºC, 338ºF-356ºF, gas mark 4
Prep time: 20-30 minutes plus 60-90 minute baking and icing time
Pre-line 23cm (9 inch) tin with baking paper
- Sieve the flour and cocoa into a large mixing bowl mix through the caster sugar, baking powder and bicarbonate of soda.
- In a separate bowl, mix together, water, sunflower oil, white wine vinegar and vanilla bean paste.
- Pour the the liquid mixture into the dry ingredients and mix well.
- Stir through the frozen raspberries, be careful not to break them up.
- Pour into your pre-lined tin and bake for 60-90 minutes, or until a skewer inserted in the centre comes out clean. I prefer a longer slower bake, trying to avoid a crusty outer and peaked, cracked top.
While you cake is making you can prepare you ganache.
- 100g 70% Dark chocolate – Green &Blacks is nice, or Whittakers in NZ
- 1-2 Tbsp non-diary milk (I used rice milk)
- 2 Avocados, approximately 200-250g flesh when peeled and de-stoned
- 1-2 Tbsp of Agave Syrup or other natural sweetener of choice
- 1 Tbsp unsweetened cocoa powder
- Melt the chocolate, use whatever method you prefer, I use the microwave. Short 30 second burst, stir in between.
- Peel and de-stone your avocado, dice and put into a blender, add enough non-diary milk to make a smooth paste.
- Pour in your melted chocolate and blend.
- Add the cocoa powder and 1 Tbsp of agave syrup, blend and taste, if you prefer it sweeter you can add more.
Once your cake is ready, remove from tin and cool before covering in ganache. Decorate with more fresh berries if desired. This cake is best enjoyed on the day it is made, without butter and eggs it doesn’t stay as moist.
If you you think your guests might be hesitant about avocado as an ingredient, don’t mention it until after.