Fudgy Chocolate Avocado Loaf

Wow !! They are out of this world. Who would have guessed-chocolate and avocado. This was the start of a great new thing.

This indulgent, fudgy vegan bake is topped with rich frosting- you have never guess that it is free from dairy, eggs and nuts. The great thing about this vegan chocolate avocado loaf is it only includes 9 ingredients. Simple stuff !!!

Ingredients:

For the cake:

• 1 tbsp apple cider vinegar
• 110ml plant-based milk (almond, soy or oat)
• 200g dark chocolate
• 1 avocado
• 150g self-raising flour
• 150g light brown sugar
• 60ml coffee
• 1 tsp baking powder

For the ganache:

• 150g dark chocolate
• 100ml plant-based milk (almond, soy or oat)

For the topping:

• dark chocolate

Method:

Preheat the oven to 180°C/160°C for fan oven. Line an approx 8"x4" loaf tin with baking paper.

In a small bowl, stir together the apple cider vinegar and plant-based milk to create a buttermilk. Leave to one side while you continue the next step.

Add the dark chocolate to a metal or glass bowl over a saucepan containing hot water. Bring the water to a gentle simmer on a low heat (make sure the water level isn't high enough so it's contact with the bowl).  Stir occasionally. Once the chocolate has melted completely remove the bowl from the heat and transfer the chocolate to a food processor.

Slice the avocado in half and remove the stone. Scoop out the flesh into the food processor along with the self-raising flour, sugar, coffee, baking powder and the buttermilk from earlier. Process the ingredients until completely smooth but avoid over-processing the mixture otherwise the loaf might not rise.

Transfer the mixture to the lined loaf tin. Give the tin a shake to level the top and use the back of a spoon to push the mixture into the edges. Bake in the pre-heated oven for 50 minutes.

Remove the loaf from the oven and leave it to cool in the tin for around 30 minutes, or until the loaf "sinks" back into itself a little.

When the loaf is ready, start making the ganache by adding the dark chocolate and plant-based milk to a metal or glass bowl over a saucepan containing  some hot water. Bring the water to a gentle simmer on a low heat (make sure the water level isn't high enough so it's contact with the bowl). Stir occasionally. Once the chocolate has melted completely, remove the bowl from the heat and pour the ganache over the top of the loaf. Give the tin a shake to even out the ganache and leave it to set at room temperature or, if it's a warm day, leave it to cool then pop it in the fridge until it has set.

When you are ready to serve, pull the loaf out of the tin using the baking paper and shave some dark chocolate on top. Slice and enjoy!  Serve with strawberries or vegan ice cream.