This delicious vegan chocolate cake with avocado mousse icing will be a great hit at your next celebration (or delicious morning tea)! This cake uses a lot of bowls but it also uses a lot of different and fun ingredients so we think it is worth the adventure.

? Serves: 12
Prep: 15-20 mins   Cook: 30 mins

Ingredients

Cake

• 6 tablespoons aquafaba (liquid from can of chickpeas, then use the chickpeas from the can in a salad, to make cookies or roast them as a snack)
• 2 tablespoons chia seeds
• 1/2 cup soy milk
• 2 teaspoon apple cider vinegar
• 1/4 cup coconut oil
• 1 teaspoon vanilla essence
• 1 cup wholemeal flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/3 cup cocoa
• 1/2 cup sugar
• 1 pinch of salt
• Olive oil

Icing

• 1/2 cup pitted dates
• 1 ripe banana
• 1 avocado
• 2 tablespoons maple syrup
• 1 tablespoon cocoa

Directions

1. Preheat oven to 180ºC
2. Mix aquafaba with electric beaters until soft peaks form (about 5 minutes)
3. Mix in 2 tablespoons chia seeds
4. In another bowl mix soy milk and apple cider vinegar. Leave for 5 mins (it will curdle a little)
5. In another small bowl mix melted coconut oil and vanilla essence
6. In large bowl mix flour, baking powder, cinnamon, cocoa, sugar and salt
7. Add aquafaba, soy milk and coconut oil mixtures into flour bowl and mix gently until combined
8. Line a 18-20cm cake tin, by brushing with olive oil and covering bottom with baking paper
9. Add mixture to pan
10. Cook for 30 mins (check with skewer)
11. In the mean time, make the icing

Icing

1. Add dates to a food processor and blend for 30 seconds
2. Add banana and avocado, maple syrup and cocoa
3. Blend until smooth
4. Leave cake to cool and then ice and top with fresh fruit

Notes

Delicious served warm.

Also makes great cupcakes, to make 12 cupcakes follow steps above but cook in muffin tin for 20 minutes.