This cake is a winner on so many fronts but first and foremost it is a super-rich and moist chocolate cake!
The recipe is adapted from Smitten Kitchens Chocolate Olive Oil Cake. I have replaced the olive oil with avocado oil as I think it has a less herbaceous and more buttery flavour.
With no eggs or butter this cake ticks the vegan box, just be sure the chocolate you use is vegan if this is an important factor.
1/2 cup flour
3/4 cup cocoa
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
3/4 cup brown sugar
1/2 cup avocado oil
1 1/2 cups water or coffee
1 tbsp cider vinegar
Icing
1 cup dark chocolate chips
2 tbsp avocado oil
Mix together the dry ingredients. Whisk in the oil before adding the coffee/water and mixinging until smooth.
Pour into a greased 22-24cm round cake tin, bake at 180C for approx. 30 minutes.
Allow to cool before removing from the tin and icing.
To make the icing melt together the chocolate and oil. I did this in the microwave – heating for 1 minute then stirring well.
