Fudgy Chocolate Cake (Dairy & Gluten Free)

This cake has a peculiar origin story. It started with aubergines—I’ve been cooking with them a lot lately, and while chopping some up, I wondered if you could bake with them. They release so much water when baked, surely they’d make a moist cake? Granted, they’re not sweet like bananas and can be slightly bitter, but I thought that bitterness could pair well with cocoa. Inspired by Nigella Lawson’s chocolate olive oil cake, I developed a recipe that’s also gluten- and dairy-free. And what’s a chocolate cake without icing? I revisited avocado-based icing, which I tried years ago, and it was perfect for this cake. The result is a fudgy, smooth cake that’s not too rich or dense. I know one ingredient might raise eyebrows, but my response is: live a little and try it!

Fudgy Chocolate Cake (Dairy & Gluten Free)
Fudgy Chocolate Cake (Dairy & Gluten Free)

Serves 10

Hands-on Time 30 minutes (plus cooling)

Cooking Time 50 minutes

Baking Time 45 minutes

Print friendly version

Ingredients

  • 2 medium aubergines

  • 100ml plus extra for greasing olive oil

  • 200g caster sugar

  • 2 medium eggs

  • 200g ground almonds

  • 50g plus 2 tbsp cocoa powder

  • 1/8 tsp plus a pinch fine salt

  • 1 ripe avocado

  • Up to 100g icing sugar

  • Handful shelled and chopped pistachios (optional)

Equipment

  • Fork

  • Roasting tray

  • Scissors

  • Baking parchment

  • 20cm cake tin (springform or fixed bottom)

  • Knife

  • Food processor

  • Spatula

  • Wire rack

  • Freestanding mixer or mixing bowl and electric whisk

Method

1. Prepare the Aubergines

  • Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

  • Prick the aubergines all over with a fork and place them on a roasting tray.

  • Bake for 50 minutes. Let them cool until easy to handle.

  • Line the Cake Tin

  • Cut a disc and strips of baking parchment to line the bottom and sides of the cake tin.

  • Grease the tin with olive oil before lining.

2. Make the Cake Batter

  • Remove the skin from the cooled aubergines and gently squeeze out excess water.

  • Add the flesh (approx. 250g) to a food processor and blend for 30 seconds.

  • Add 100ml of olive oil and blend for another 30 seconds.

  • Add the sugar and blend, followed by the eggs, blending after each addition.

  • Add the ground almonds, 50g of cocoa powder, and 1/8 teaspoon of salt. Blend again.

  • Scrape down the sides of the bowl and give the mixture one final pulse.

3. Bake the Cake

  • Pour the batter into the prepared cake tin and level the top with a spatula.

  • Tap the tin on the worktop to remove air bubbles.

  • Bake on the middle shelf for 45 minutes, or until a tester comes out clean.

  • Let the cake cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.

4. Make the Avocado Icing

  • Halve the avocado, remove the stone, and scoop the flesh into a mixing bowl. Weigh it and note the weight.

  • Beat the avocado with an electric whisk until creamy.

  • Add 2 tablespoons of cocoa powder, a pinch of salt, and half the avocado’s weight in icing sugar. Beat until smooth and fudgy.

5. Decorate and Serve

  • Spread the icing over the cooled cake.

  • Scatter with chopped pistachios, if desired.

Enjoy!

Fudgy Chocolate Cake (Dairy & Gluten Free)
Fudgy Chocolate Cake (Dairy & Gluten Free)