Vegan Bake Off Challenge – Week 5

Choc cake 2 (2)

So The Great British Bake Off has finally decided to experiment with Free From ingredients – well it’s about time! I have to say I was worried that ‘Free From week’ would make my challenge a little redundant, but luckily the signature task this week was to create a sugar-free cake, so MY challenge was to make my cake not only vegan but also sugar-free! Impossible? Quite the opposite. My classic chocolate cake went down an absolute storm with my housemates and colleagues.

I bet you’re wondering how I managed to make a delicious chocolate cake without the fat from butter and eggs and the sweetness from sugar. The sugar was easy. I used brown rice syrup, which is an all-natural sweetener – you body will still recognise it as a form of sugar but it’s fructose free so is less taxing for the liver. For the fat, I swapped butter for some coconut oil and half an avocado which is full of natural fibre and nutrients that make it a very healthy kind of fat to eat. Don’t panic!! I promise you can’t taste the avocado, it does a great job of making the cake moist and light.

avocado (1)

I am real sucker for chocolate cake. The nice thing about this one is that it satisfies all cravings in a heartbeat but it’s so much better for you than regular chocolate cake (when eaten in moderation of course). This would be a fantastic cake to bake for a birthday or a special occasion – or just to perk you up on a rainy day.

So here it is, a simple, light and fluffy dairy-free, egg-free, refined sugar-free chocolate cake.

Classic Chocolate Cake
(VE, Refined Sugar Free)

Choc cake 3


  • 200g whole wheat flour
  • 40g cacao powder
  • 1 ½ tsp baking powder
  • 1 tsp bicarbonate soda
  • ½ tsp salt
  • Half a medium avocado, mashed
  • 60 ml coconut oil
  • 250ml almond milk
  • 200ml brown rice syrup
  • 1 tbsp apple cider vinegar

For the creamy chocolate frosting – I sort of guessed the quantities for this so you might just want to use your judgement to get the right consistency and taste! Here’s a rough guide:

  • 1 avocado
  • 100ml maple syrup/brown rice syrup
  • 100g cacao powder

This cake can also be made gluten-free by swapping the whole wheat flour for a gluten-free flour blend, and nut-free by using soy or oat milk instead of almond milk.


  1. Pre-heat the oven to 180 degrees C.
  2. Mix together the flour, cacao powder, baking powder, bicarbonate and salt with a whisk.
  3. Blend together the mashed avocado, coconut oil, almond milk, syrup and vinegar.
  4. Add the wet ingredients to the dry ingredients and mix together quickly until thoroughly combined (but without over-mixing).
  5. Spoon the mixture equally into two pre-oiled 9-inch cake tins and bake for 20 minutes or until a cocktail stick inserted into the centre comes out clean.
  6. Let the cakes cool on a wire rack whilst you make your frosting – simply blend the avocado, syrup and cacao powder together until smooth.
  7. To complete the cake, coat one of the cakes with half of your chocolate frosting, then sandwich them together. Spread the remaining frosting on top of the cake with a knife or spatula, and you’re done! Easy peasy.

2 Comments Add yours

  1. pinkiebag says:

    That looks divine. It just proves you can have fab cakes. Thanks for sharing.


    1. Bex says:

      Thanks! I hope you’ll have chance to try it 🙂


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