About this Recipe
This cake is not a sweet vegan (since there is butter in the cream), but only it is made with two of the ingredients that I love most: cashews nuts and avocado. If you want, you can easily replace the avocado with butter in the chocolate cake (200 g) and in the white cake the cashew milk with cow’s milk.
The avocado is also called vegetable butter and in the chocolate cake has the advantage that it does not overpower the other ingredients with its flavor. It is an indisputable alternative to animal fats for those who are vegans.
- 200g dark chocolate
- 200g sugar
- 50g avocado
- 4 medium eggs
- 200g all purpose flour
- 1/2 pack baking powder (7g)
For the white cake
- 300g all purpose flour
- 250g sugar
- 4 eggs
- 2dl vegetable oil
- 1dl cashew milk
- 1/2 pack baking powder (7g)
For the cream
- 250g cream cheese
- 100g butter
- 200g icing sugar
- 1-2 tablespoons of Passito wine
- 1 avocado
- 1 lime (or 1 lemon)
For the chocolate cake, melt in double boiler or microwave the chocolate. Peel the avocado and reduce the cream pulp by crushing it with a fork, then add the sugar and whip everything with electric whips or a whisk by hand.
Add the eggs, one at a time, continuing to whisk, then pour in the melted chocolate and finish with the sifted flour with baking powder. Check the consistency of the dough: if it is too compact, add a few tablespoons of milk.
Pour the mixture into a 22 cm round spring form (greased or covered with parchment paper) and bake at 180°
for 45 minutes. Try to put a toothpick in the center of the dough, and if it comes out clean it means the plum cake is done. Otherwise continue the cooking for other 15 minutes.
For the white cake, shell the eggs and place the yolks and egg whites in two separate containers. Whip the first ones with the sugar, helping with the electric beater until they are light and fluffy. Add the oil, then the cashews milk and complete with the flour sifted with baking powder. Separately whisk the egg whites until well dense and incorporate them to the mixture mixing from bottom to top.
Pour the mixture into a 22 cm round spring form (greased or covered with parchment paper) and bake the cake in the oven at 180° for 40 minutes. At this point, place a wooden toothpick in the center of the dough: if it comes out clean, the cake is ready, otherwise continue cooking for another 5 minutes.
For the cream, mix cream cheese with soft butter, add the icing sugar and scent with the Passito wine. Start with a teaspoon and then taste and add as much as you like, being careful that the cream maintains its consistency. Put in the fridge.
When the two cakes are completely cooled, level the surface of both to eliminate the convex part, cut into two discs of equal thickness and trim the outer edges so that they are smooth (keep aside all the waste). Place a first disc of white cake on a serving dish, spread it with about a third of the Passito cream, level the surface and lay on a disk of chocolate cake.
Continue in layers until you finish with a disk of chocolate cake. Spread only a veil of Passito cream on top, pass a veil of cream on the edges and put the stuffed cake in the fridge. Reduce the leftovers of the chocolate and white cake in large crumbs, place them on a baking tray covered with baking paper in a single layer and toast them under the oven grill for a few minutes. Remove them and let them cool.
Peel the remaining avocado, cut it into thin slices and sprinkle with lime juice to prevent them from blackening. Remove the cake from the refrigerator, decorate the surface in the center with the crumbs of toasted cakes, some chopped cashew nuts and complete the edge with the slices of avocado.
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