Steps to Make Speedy Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vickys best ever chocolate cake w secret avocado! gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we must first prepare a few components. You can cook vickys best ever chocolate cake w secret avocado! gf df ef sf nf using 20 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF:

1. Get Dry Ingredients
2. Take 480 grams plain flour or a gluten-free flour mix
3. Make ready 8 tbsp heaped unsweetened cocoa powder
4. Take 1/2 tsp salt
5. Prepare 2 tsp baking powder
6. Get 1/2 tsp plus a pinch xanthan gum - not required for wheat based flour
7. Make ready Wet Ingredients
8. Prepare 400 grams sugar
9. Take 60 ml oil - almond or vegetable
10. Prepare 1 medium soft, ripe avocado
11. Make ready 480 ml water
12. Make ready Other Wet ingredients
13. Make ready 2 tbsp white vinegar / cider vinegar
14. Prepare 2 tsp baking soda
15. Prepare 2 tsp vanilla extract
16. Make ready Frosting
17. Get 2 medium avocado, ripe and well mashed
18. Get 2 tsp lemon juice
19. Get 450 grams icing/powdered sugar
20. Make ready 1 tsp vanilla extract

Instructions to make Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF:

1. Preheat oven to gas 4 /180C / 350°F and grease, line and flour 2 x 8 inch round tins
2. Puree the first set of wet ingredients together in a blender
3. 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)
4. Mix the other set of wet ingredients together and stir quickly into the batter, only stirring 7 or 8 times
5. 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
6. Let cool in the tins for 15 minutes before turning out onto a wire rack to cool completely
7. 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
8. 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
9. 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
10. 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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