a little vegetable shortening and flour to grease cake tins
For the frosting & decorating
Flesh of two medium ripe avocados
5tbspagave nectaror maple syrup, more if needed
4tbspunsweetened cocoa powder
5-6tbspseedless raspberry jamsoftened (optional)
100g| 3.5oz fresh raspberries
chocolate curls to decorateoptional
icing sugar to dustoptional
Preheat the oven to 180C (350F). Grease 2x15cm (6in) cake tins and line the bottoms with baking paper. Dust with flour, shaking off any excess.
Sift the sugar, flour, cocoa powder and bicarbonate of soda into a large bowl.
Mix the coconut milk, coconut oil, vinegar and vanilla together in a measuring jug and add to the bowl. Use a whisk to mix everything together until you have a smooth batter.
Divide between the prepared tins and tap against the countertop so that the batter settles. Bake for 20-25 minutes, or until a skewer inserted in the centre comes out clean.
Put the avocados, agave nectar, cocoa powder, coconut oil and vanilla in a food processor fitted with a metal blade or a high speed blender. Blitz until smooth, scraping the sides of the bowl if needed. Taste and adjust for sweetness to taste.
Add frosting to the bottom cake layer and then spread with raspberry jam, if using. Top with the second layer and then add frosting to cover the entire cake. Chill for 30 minutes.
Pipe any extra frosting to decorate the cake, top with fresh raspberries and dust with a little icing sugar, if using.
Use a potato peeler against a (dairy free) dark chocolate bar to create chocolate curls and sprinkle over the cake.
This recipe makes two small layers. If you wish to make a bigger cake you will have to double the recipe.