Plant-based chocolate fudge cake

INGREDIENTS

■ 300ml soya milk

■ 100ml agave syrup

■ 1 tsp vanilla extract

■ 100g zero-calorie granulated white sugar substitute

■ 50g cocoa powder

■ 150g self-raising flour

■ ½ tsp baking powder

■ 1 tsp bicarbonate of soda

For the frosting

■ 20g vegan chocolate

■ 200g avocado (approximately 1 large avocado)

■ 100g zero-calorie powdered icing sugar substitute

■ 1 tsp vanilla extract

■ 15g cocoa powder 1

Preheat the oven to 180°C/ 160°C fan/gas mark 4 and line a 20 x 20cm square baking tin with parchment paper.

2

Either with a stand mixer or a hand-held electric mixer, whisk together the soya milk, agave syrup, vanilla extract and sweetener. Add the cocoa powder, self-raising flour, baking powder and bicarbonate of soda and whisk until fully combined. (Due to there being no oil or fat in the mixture, the batter is a little more liquid than usual to keep the sponge moist.)

3

Pour the cake batter into the lined baking tin and place in the preheated oven for 25 minutes. You can check whether the cake is ready by poking a skewer into its centre. The skewer should come out clean. Remove the cake from the oven and leave to cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely.

4

While the cake is cooling, place the chocolate in a heatproof bowl over a pan of simmering water, making sure it doesn’t touch the water. Gently melt the chocolate, stirring occasionally. (Alternatively, place the bowl in a microwave and heat for no more than 6 seconds at once, stirring each time until the chocolate has fully melted, taking good care not to burn it.) Place the melted chocolate, along with the other frosting ingredients, in a food processor and blend until it’s smooth.

5

Once the cake has fully cooled, use a palette knife or the back of a spoon to smooth the frosting over the top before cutting into squares to serve.