Chocolate Baby Cakes With Avocado Frosting Recipe 465 Food

CHOCOLATE BABY CAKES WITH AVOCADO FROSTING RECIPE - (4.6/5)

Steps:

• For the Baby Cakes Preheat oven to 350. Puree beans in a food processor or blender with water until blended well. Combine cake box mix with pureed beans and mix well. Line mini cupcake tins with cupcake liners. Spoon out batter into cupcake liners and bake 10 to 12 minutes. Note: You can easily freeze these un-iced mini cakes, wrapped well, for up to three months. Defrost whenever you're craving something sweet. Makes 46 mini cupcakes For the Frosting Cut avocado, remove pit and scoop out meat. Combine avocado meat with lemon juice, vanilla extract and cream of tartar. Puree until smooth then add confectioners sugar and mix well. Top each baby cake with frosting. (For a stiffer consistency, place frosting in refrigerator for a couple of hours before adding to baby cakes.) Yields 1 cup frosting

EASY VEGAN CHOCOLATE CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.
• Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.
• Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.
• Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
• Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
• While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
• Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
• Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
• Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
• Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.