A bowl and a spoon. Ingredients lying around in the cupboard, plus one green avocado and one orange orange. That is all you need. Maybe a vegan friend. (Optional.)
No one else will notice that this cake contains no animal fat whatsoever. They might remark on the strands of ginger, the undertones of coffee and the rich fudgy texture. But they will never guess your secret green ingredient.
Chocolate avocado cake
(adapted from Joy the Baker)
makes one small 15cm cake – for a layer cake or just a bigger one, double the recipe
1 small avocado
1 tbsp molasses
1 tbsp instant coffee
3 tbsp oil
1 orange, juice and zest
1 inch fresh (or preserved) ginger, grated
1 tsp white wine vinegar
210g plain flour
1 tsp baking powder
pinch of salt
Preheat oven to 180C. Grease a small cake tin – about 15cm diameter.
Rub the orange zest into the sugar for extra flavour. Add the molasses, ginger and instant coffee and stir well. Mash or blend the avocado into the sugar mixture. Top up the orange juice with water to make 250ml liquid, then add along with the oil and vinegar. Stir or blend until smooth, then add the flour, baking powder and salt and stir again.
Tip into the tin and bake for about 40 minutes. The cake will have risen and cracked on top. Stab it with a skewer to check the insides. For a drier cake, the skewer should come out clean. For a slightly fudgy texture, remove from the oven 5 minutes early. The skewer will have a few soft crumbs on it.
Optional: ice with strange green avocado icing.