For the cake
a little dairy-free sunflower spread, for greasing
1 large, ripe avocado
300g light muscovado sugar
350g plain flour
50g cocoa powder
1 tsp bicarbonate of soda
2 tsp gluten-free baking powder
400ml unsweetened soya milk
150ml vegetable oil
2 tsp vanilla extract
For the frosting
85g ripe avocado
85g dairy-free sunflower spread
25g cocoa powder
125ml unsweetened soya milk
200g icing sugar, sifted
1 tsp vanilla extract
Heat oven to 160C. Grease 2 x 20cm sandwich tins, then line the bases with baking parchment. Put the avocado and the sugar in a food processor and blitz until smooth.
Add the rest of the cake ingredients to the processor with 1/2 tsp fine salt and process again to a velvety, liquid batter. 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.
Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely. While you wait, start preparing the frosting. Beat together the avocado and sunflower spread with electric beaters until creamy and smooth.
Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins. Sift the cocoa into a large bowl. Bring the soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
Tip in the avocado mix, icing sugar, melted chocolate and vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
Cover with sprinkles or your own decoration, I saved 10g chocolate to grate over the cake.Then leave to set for 10 minutes before eating.