Vegan Chocolate Cake with Avocado Frost
Explore further the sweet side of seaweed - try this delicious vegan and diary free chocolate cake! With a hint of the ocean and avocado frost, this quick and easy cake leaves you feeling guilt free this winter - makes this one of my favourite bakes this season
Recipe by Elke Travers
Makes 3 tins 6 x 3 slices or stacked up mini torte
Ingredients
Cake batter
250g plain flour| sifted
60g cocoa | sifted
300g sugar| brown and caster
7g teaspoon bicarb soda(1 ¼ teaspoon)| sifted
13g Seaweed cider vinegar|Seaweedery
175ml oil| olive
250ml water
5g vanilla extract
Avocado Frost
190g Avacado| ripe
30g cocoa| sifted
60-80ml Maple syrup| to taste
2g vanilla paste
Garnish
40g pistachios | chopped
Preparation
Set oven to fan forced and pre-heat to 170⁰C. Grease and line the base of three 16cm round tins with baking paper.
Place flour, cocoa , sugar & Bicarb soda in the bowl and mix until combined
Whisk in the Seaweed cider vinegar,oil, water and vanilla paste , mix until smooth.
Divide the batter between the 3 tins and bake for 20 minutes or until cooked
Cool slightly on a wire before gently demoulding, top with frost and pistachio nuts.
For the frost, blend the avocado, cocoa, maple and pinch of Golden Kelp dust
Option: stack as a gateaux or serve single layer, note serve warm as the Avocado frost holds well with the warmth
Easy and delicious vegan and diary free chocolate frost with avocado
