Step-by-Step Guide to Make Homemade Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, vickys best ever chocolate cake w secret avocado! gf df ef sf nf. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have vickys best ever chocolate cake w secret avocado! gf df ef sf nf using 20 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF:

1. Take Dry Ingredients
2. Take plain flour or a gluten-free flour mix
3. Make ready heaped unsweetened cocoa powder
4. Take salt
5. Prepare baking powder
6. Make ready plus a pinch xanthan gum - not required for wheat based flour
7. Prepare Wet Ingredients
8. Get sugar
9. Take oil - almond or vegetable
10. Make ready medium soft, ripe avocado
11. Make ready water
12. Take Other Wet ingredients
13. Take white vinegar / cider vinegar
14. Take baking soda
15. Prepare vanilla extract
16. Get Frosting
17. Get medium avocado, ripe and well mashed
18. Get lemon juice
19. Prepare icing/powdered sugar
20. Prepare vanilla extract

Steps to make Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF:

1. Preheat oven to gas 4 /180C / 350°F and grease, line and flour 2 x 8 inch round tins
2. Puree the first set of wet ingredients together in a blender
3. Mix all dry ingredients together in a large bowl, then add in the avocado mix and combine until smooth. Gluten free flour will require extra water added, around 30 - 60 mls (up to 1/4 cup)
4. Mix the other set of wet ingredients together and stir quickly into the batter, only stirring 7 or 8 times
5. Split the batter between the two tins, put straight into the oven and bake for 35 - 45 minutes until a toothpick inserted in the centre comes out clean
6. Let cool in the tins for 15 minutes before turning out onto a wire rack to cool completely
7. For the frosting add the lemon juice to the avocado and beat until a bit paler, then gradually add in icing sugar and mix the vanilla in at the end
8. The frosting will keep in the fridge until needed, it won't go brown. Use it to sandwich the cakes together then to decorate the top
9. You don't have to use this particular frosting. I use a variety such as caramel, chocolate and vanilla. The green doesn't appeal to everyone, I use it as the wow factor
10. This is the marble cake version. Just leave out the cocoa powder in the main batter. When you bake the two tins, divide half the plain batter between them and add half of the cocoa powder to the remaining batter mix. Dollop some of the cocoa batter on top of the plain batter and swirl it through with a knife - not too much! Bake as normal

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