Ingredients

For the cake

•          a little dairy-free sunflower spread, for greasing
•          1 large ripe avocado (about 150g)
•          300g light muscovado sugar
•          350g gluten-free plain flour
•          50g good-quality cocoa powder
•          1 tsp bicarbonate of soda
•          2 tsp gluten-free baking powder
•          400ml unsweetened soya milk
•          150ml vegetable oil
•          2 tsp vanilla extract
•          85g ripe avocado flesh, mashed
•          85g dairy-free sunflower spread
•          200g dairy-free chocolate, 70% cocoa, broken into chunks
•          25g cocoa powder
•          125ml unsweetened soya milk
•          200g icing sugar, sifted
•          1 tsp vanilla extract
•          gluten-free and vegan sprinkles, to decorate

For the frosting

Method

•          STEP 1

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.

•          STEP 2

Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.

•          STEP 3

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.

•          STEP 4

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.

•          STEP 5

Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.

•          STEP 6

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.

•          STEP 7

Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

•          STEP 8

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.

•          STEP 9

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.

•          STEP 10

Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.