INGREDIENTS
(serves 16)
100 g of chopped almonds
450 g of plain flour
300 g of caster sugar
2 tsp of vanilla extract
3 tsp of baking powder
1½ tsp of bicarbonate of soda
375 ml of soya milk
200 ml of corn oil
4 bananas, halved lengthways and sliced
100 g of vegan dark chocolate, finely chopped
1 small avocado (about 200g), peeled, stoned and mashed
25 g of cocoa powder
25 ml of coconut oil
METHOD
Preheat the oven to 170°C/150°C fan/gas 3. Grease a 2.5 litre ring cake tin. Heat a frying pan and dry fry the almonds until golden. Remove from the heat and allow to cool.
In a bowl, mix the flour, sugar, vanilla extract, baking powder and bicarbonate of soda. In a jug, mix the milk and oil. Gradually beat the liquid mixture into the dry mixture with the whisk of a mixer. Stir in the almonds, bananas and chocolate.
Spoon into the tin and smooth out. Bake for 1 hour, until a skewer comes out clean. Allow to cool in the tin for 45 mins, then turn out on to a wire rack and allow to cool completely.
In a blender, blend the avocado, cocoa powder and 150ml water. Stir in the coconut oil. Drizzle over the cake and allow to cool for 30 mins.
For more recipes, go to http://recipes-plus.co.uk/inspiration/collections