110ml / 3.7 fl.oz plant-based milk (we use soy milk)
200g / 7oz dark chocolate
1 avocado
150g / 5.3oz self-raising flour
150g / 5.3oz sugar (we use light-brown)
60ml / 2 fl.oz coffee
1 tsp baking powder
For the ganache:
150g / 5.3oz dark chocolate
100ml / 3.4 fl.oz plant-based milk (we use soy milk)
For topping:
dark chocolate
Instructions
Preheat the oven to 180°C fan / 400°F and line an approx. 20cm x 10cm (8" x 4") loaf tin with baking paper (tip, cut a rectangle piece of baking paper and cut into the corners so the paper folds into the tin).
In a small bowl stir together the apple cider vinegar and plant-based milk to create a buttermilk. Leave to one side while you continue the next steps.
Add the dark chocolate to a metal or glass bowl over a saucepan containing 2cm (approx. 1 inch) of hot water. Bring the water to a gentle simmer on a low heat (make sure the water level isn’t high enough so it’s contact with the bowl). Stir occasionally. Once the chocolate has melted completely remove the bowl from the heat and transfer the chocolate to a food processor.
Slice the avocado in half and remove the stone. Scoop out the flesh into the food processor along with the self-raising flour, sugar, coffee, baking powder and the buttermilk from earlier. Process the ingredients until completely smooth, but avoid over-processing the mixture otherwise the loaf might not rise.
Transfer the mixture to the lined loaf tin. Give the tin a shake to level the top and use the back of a spoon to push the mixture into the edges. Bake in the pre-heated oven for 50 minutes.
Remove the loaf from the oven and leave to cool in the tin for around 30 minutes, or until the loaf 'sinks' back into itself a little.
When the loaf is ready, start making the ganache by adding the dark chocolate and plant-based milk to a metal or glass bowl over a saucepan containing 2cm (approx. 1 inch) of hot water. Bring the water to a gentle simmer on a low heat (make sure the water level isn’t high enough so it’s contact with the bowl). Stir occasionally. Once the chocolate has melted completely, remove the bowl from the heat and pour the ganache over the top of the loaf. Give the tin a shake to even out the ganache and leave to set at room temperature or, if it's a warm day, leave it to cool then pop it in the fridge until it has set.
When you're ready to serve, pull the loaf out of the tin using the baking paper and shave some dark chocolate on top. Slice and enjoy! We love to serve this with strawberries and vegan ice cream.
Hey Iva. We haven’t tested with GF flour but it’s definitely worth a go. It might be quite dense so you’ll probably want to add a touch more baking powder and possibly more plant-based milk. Let us know how it goes!
Do you think coconut sugar would work ie would I need to adjust liquid from the raw sugar (I’m assuming light brown is raw sugar or is it literally that dense,sticky brown sugar that happens to be a light coloured version?
Just hoping to use a less refined sugar with the same results!
Many thanks!
Hey Jan! Yes definitely, you can probably sub this with any sugar. Light brown is technically still refined, but it doesn’t contain as much molasses as dark brown sugar. Hope that helps!
Hi, I’m making this recipe now and realised that you don’t say when to add the buttermilk. I assume it’s add it in the food processor with the rest of ingredients so that’s what I’ve done but thought you may want to update your recipe for others. Can’t wait to taste it!
Hey Ashlee, yea we intentionally made it quite dense so it’s more of a gooey fudge cake. You’ll probably need less moisture to make it lighter. Hope this helps. Roxy
Hey Elisha, yup if you’re using instant coffee granules it will b around 1 – 2 teaspoons of coffee (depends how strong you’d like the coffee flavour to be). Best, Roxy
Hi! Is there a way I could substitute the coffee for something else? I’m not a huge fan of the taste
Would it also be possible to use butter instead of coconut oil, as I can’t get that where I live. Thanks!
Thank you Roxy. I made it and it was delicious I also made the raw apricot and ginger bars. They were so old too. I just noticed you have a recipe book. So I will be ordering that now 🙂 thanks again, Elisha
Hey Elisha, yey so glad you liked the recipes 🙂 Yes we are so proud of our book So Vegan In 5. We wrote it to make eating plants easier than ever before. Each recipe is created using only 5 ingredients! Hope you love it xx
Hello! We are in love with this recipe. It’s one of our favorite desserts.
Question: would it be possible to replace the melted chocolate with cocoa powder?
Hello! I Love this recipe. I’m from Brazil and here the avocado its a little bit different…. can I use it anyway? And it has to be a little one, rigth? Thank you! Kisses.
Yes definitely! Any variety of avocado will work. The sizes will vary, so if the avocado is particularly large or small, maybe add some extra or not as much – depending on the size.
Hi. I stumbled upon your recipe and am excited to try it! Is it possible to make the loaf a few (3-4) days in advance? What’s the best way to store it?
For the cake mixture:
21 Comments
Can i use gf all purpose flour? Or any kind gf?
Hey Iva. We haven’t tested with GF flour but it’s definitely worth a go. It might be quite dense so you’ll probably want to add a touch more baking powder and possibly more plant-based milk. Let us know how it goes!
Do you think coconut sugar would work ie would I need to adjust liquid from the raw sugar (I’m assuming light brown is raw sugar or is it literally that dense,sticky brown sugar that happens to be a light coloured version?
Just hoping to use a less refined sugar with the same results!
Many thanks!
Jan (Australia)
Hey Jan! Yes definitely, you can probably sub this with any sugar. Light brown is technically still refined, but it doesn’t contain as much molasses as dark brown sugar. Hope that helps!
Hi, I’m making this recipe now and realised that you don’t say when to add the buttermilk. I assume it’s add it in the food processor with the rest of ingredients so that’s what I’ve done but thought you may want to update your recipe for others. Can’t wait to taste it!
Hey Emma. Thanks for spotting this! Yes it goes in the food processor with all the other ingredients (now updated!). Hope you enjoyed it!
Was good but dense. Would have loved it to rise more, be lighter. Will try again but will play with the recipe to see if I can make more cake like.
Hey Ashlee, yea we intentionally made it quite dense so it’s more of a gooey fudge cake. You’ll probably need less moisture to make it lighter. Hope this helps. Roxy
Is the coffee, just 1 teaspoon of coffee with hot water?
Silly question, I know
Thank you,
Elisha
Hey Elisha, yup if you’re using instant coffee granules it will b around 1 – 2 teaspoons of coffee (depends how strong you’d like the coffee flavour to be). Best, Roxy
Hi! Is there a way I could substitute the coffee for something else? I’m not a huge fan of the taste
Would it also be possible to use butter instead of coconut oil, as I can’t get that where I live. Thanks!
Thank you Roxy. I made it and it was delicious I also made the raw apricot and ginger bars. They were so old too. I just noticed you have a recipe book. So I will be ordering that now 🙂 thanks again, Elisha
Hey Elisha, yey so glad you liked the recipes 🙂 Yes we are so proud of our book So Vegan In 5. We wrote it to make eating plants easier than ever before. Each recipe is created using only 5 ingredients! Hope you love it xx
So good**
Hello! We are in love with this recipe. It’s one of our favorite desserts.
Question: would it be possible to replace the melted chocolate with cocoa powder?
Hi would it be possible to freeze it
Are there any alternative toppings other than the ganache? We ran out of chocolate to use, would a vegan chocolate icing work the same?
Hello! I Love this recipe. I’m from Brazil and here the avocado its a little bit different…. can I use it anyway? And it has to be a little one, rigth? Thank you! Kisses.
Yes definitely! Any variety of avocado will work. The sizes will vary, so if the avocado is particularly large or small, maybe add some extra or not as much – depending on the size.
Hey, I don’t have a food processor, can I use Nutri bullet or a whisk instead?
Hi. I stumbled upon your recipe and am excited to try it! Is it possible to make the loaf a few (3-4) days in advance? What’s the best way to store it?