Vegan Death by Chocolate Cake
Sometimes, all you need from a cake is to feel comforted. This cake embodies all things nice. Coming into Autumn, it is perfect for those colder and darker evenings, winding down to eat something that seems so bad, but actually is a whole lot of good.
When I began developing recipes, I never thought I would find myself figuring out vegan baking. Then, I got into Twitter. I never realised that so many people were leading plant-based lives! I am not vegan myself, but it did get me thinking about what goes into vegan desserts. I really wanted to challenge myself to try some! I thought surely they must use really hard to get ingredients right?
I was so wrong.
I started to think about what goes into a normal baked dessert. Flour, egg, butter, sugar, sometimes milk. Three out of four of those ingredients are derived from animals. I consulted Pinterest for butter and egg substitutes and I was surprised to learn there was so many! I quickly learned that avocado made a good substitute for egg and apple was also good for either egg or butter. I went to my new notebook, created a fresh recipe development section and began coming up with a recipe that would work. I based the recipe lightly off of a basic chocolate cupcake recipe I used to make Marble Muffins. I got rid of the dairy products, substituted the avacado and apple and off I went. Amazingly, the only thing that changed from my planned recipe to the bake itself was the addition of water!
The water came in when I tried to blend the avocado. I assumed it would be easy with my electric whisk. It wasn’t. Instead, I added 150ml of water plus one whole avocado and blitzed it in my smoothie maker. You can use a blender or food processor either but the smoothie maker is absolutely perfect. You’re looking for the consistency of a yogurt or thick yogurt drink. This helps the mixture to be brought together easier towards the end.
The thing about not having egg or butter is, the mix will be a lot stiffer, but that’s nothing to worry about!
My mixture was the same density as a thick icing. It was easy enough to put into the cake pan but it didn’t just glide out of the bowl. An electric whisk is your best friend. You might think the recipe won’t come together but it will. The more you whisk the looser the avocado, sugar and apple sauce become and they perfectly come together with the four and cocoa powder. If you are really struggling, you can add a tablespoon of palm or olive oil to loosen the mixture further.
This recipe really doesn’t take long to bake either! In 15 minutes it was done nicely.
Indulgent ready-to-go icing really brought the cake further, although waiting for it to cool fully was absolute torture.
If you’re wondering about food taste, on the cake itself there is a slight difference, of course, but not a bad one. The moisture in the cake was definitely not what you would expect it to be. It was wonderfully soft and moist! It almost has the texture of a fudgy brownie, you can probably see this from the photos. If you used a brownie tray and spread the mix a little thinner, you would have perfect brownies.
For the icing, I used Betty Crocker Chocolate Fudge Icing. I made sure to check it had no animal based ingredients. You can pick this icing up almost anywhere these days! It comes in a handy tub, and I used about 1/4 of it. I really had to stop myself from taking a spoon to the tub. (It does have E-numbers, I should point out.)
I’m really not a nutritionist, but I can’t help but feeling that this cake is a lot healthier. I mean, the real Irish butter I would have used definitely would have made the cake oily and oh-so-bad. When you eat this cake, it’s very rich but you don’t feel incredibly heavy after it! It’s definitely the best of both worlds.
I will absolutely be making this again!
Vegan Death by Chocolate Cake.
A very moist cake made with avocados and apple sauce.
For the Apple Sauce
- 1 regular red apple
- 3 tablespoons brown sugar
- 3 tablespoons water
For the Cake Mixture
- 1 ripe avocado
- 150 ml water
- 75 g brown sugar (I used muscovado)
- 1 teaspoon vanilla extract
- 75 g cocoa powder
- 150 g Plain Flour
- 1 teaspoon baking powder
- 1 pinch of salt
*Preheat oven, 180C before you begin preparing cake mixture*
Peel and finely chop the apple. Put the apple pieces, sugar and water into a small pot and combine over a low heat for 8-10 minutes. If the mixture is too watery, add a small bit of extra sugar.
After the time instructed, allow the apple sauce to cool. I put mine in the freezer for about 30 minutes. There should not be too many lumps of apple left, but if there is, blend them until smooth.
Make sure the avocado is nice and ripe. Use a spoon to take it away from the skin. Place into a blender with 150ml of water and blend until smooth. Place the avocado mix into a bowl.
Once cooled, add the apple sauce and brown sugar to the avocado mix and whisk. Add in the vanilla extract.
Sift the flour, baking powder, salt and cocoa powder into a separate bowl.
Gradually add the wet ingredients to the dry, mixing with an electric whisk as you go. Whisk until the mixture resembles dark, stiff icing.
Pour into a round cake tin. Take time to ensure the mixture is even.
Allow the cake to bake for about 15 minutes before checking. Insert a skewer to the mixture and when it comes out clean your cake is ready!
Allow cake to cool and apply icing. Apply as much or as little as you like!
If you have an extra sweet tooth, use 50g of cocoa powder and 100g of the brown sugar.
Why not try adding 150ml almond milk (I'm not sure what to call it if I can't say milk!) instead of the water to the avocado?
So there you have it, my first ever vegan recipe! If you liked this recipe, or decide to give it a try please do let me know and be sure to use the hashtag #bakingwithmaggie to showcase your works!
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