Vegan avocado chocolate cake

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• Dairy-free sunflower spreadFor greasing
• Large avocadoRipe1
• Light muscovado sugar300 g
• Gluten-free plain flour350 g
• Cocoa powder50 g
• Bicarbonate of soda1 tsp
• Gluten-free baking powder2 tsp
• Soya milkUnsweetened400 ml
• Vegetable oil150 ml
• Vanilla extract2 tsp
• Avocado fleshRipe, mashed85 g
• Dairy-free sunflower spread85 g
• Dairy-free dark chocolate (70% cocoa)Broken into chunks200 g
• Cocoa powder25 g
• Soya milkUnsweetened125 ml
• Icing sugarSifted200 g
• Vanilla extract1 tsp
• Gluten-free vegan sprinklesTo decorate

1. 1

   Preheat the oven to 160°C (140°C fan). Brush two 20 cm sandwich tins with dairy-free spread and cover the base of each with baking paper.

2. 2

   Put the avocado and sugar into a food processor and blend until completely smooth.

3. 3

   Add the flour, cocoa, bicarbonate of soda, baking powder, soya milk, vegetable oil and vanilla, plus ½ tsp fine salt, and blend again until you have a smooth, runny batter.

4. 4

   Pour the batter evenly into both tins. Bake for 25 mins, until well risen and a skewer pushed into the centre comes out clean.

5. 5

   Leave the cakes in their tins for 5 mins, then tip them out onto a wire rack and let them cool fully.

6. 6

   For the frosting, use electric beaters to cream the avocado flesh and the dairy-free spread until light and smooth, then rub the mixture through a sieve and put it aside.

7. 7

   Melt the chocolate in a heatproof bowl over simmering water or in the microwave, and leave it to cool slightly.

8. 8

   Sift the cocoa into a big bowl. Heat the soya milk until it just simmers, then beat it into the cocoa a little at a time until smooth. Allow to cool briefly.

9. 9

   Stir in the avocado mixture, icing sugar, melted chocolate and vanilla, and keep beating until the frosting is thick and glossy. Spread it between the cakes and over the top.

10. 10

    Decorate with sprinkles and leave the frosting to firm up for 10 mins, then slice. The cake keeps for 2 days if made ahead.