Avocado Chocolate Vanilla Cake and a Recycling Adventure

This avocado and chocolate vegan cake is more than just a sugar free delicious dessert. It is beauty on the plate and sustainability through its ingredients leftovers. Learn to make  instead of consuming stuff is my new way of self nourishment that respect my ethics and inspires me the art slow living.
When I met Isabella ( http://www.twome.co.uk) I was running a pips challenge. (Planting the fruit stones instead of throwing them away). We have been so lucky to instantly feel close, and we developed together this idea "self sustained" cake and styling. We wanted to inspire to use all part of the ingredients, make instead of consume, self sustain even the styling. I made an avocado based frosting, and Isabella dyed some props fabrics with the stones.
For me it felt a return to my origins. In my grandparents farm life was a cycle. Everything had its place from the begin to its end, and it was perfect balance to me. We didn't even own a landfill bin. I am serious. Life felt much lighter that way.

Avocado stones make a deep pink colour, delightfully elegant. You can dye practically any natural fibre ( I don't recommend pure linen for the first trial). You can decide to have a flat colour, a ombré colour like our macramè, or a messy look dyeing the cloth closed in a knot perhaps. It is possible to also use the avo skin, and to be kept for that purpose it can be froze.

For me the encompassing pleasure of a good meal (and dessert) goes behind being vegan. I want to work with real ingredient, first of all. And my appreciation for food and a responsible sourcing are inextricable. However respect for the land, doesn't end with organic farming and plant based cooking. We should start to admit that sustainability only starts with sourcing. And that if might end in a less noble landfill is a half way practice. Nevertheless one could count on the already audacious and compassionate consciousness that accompanies the act of vegan eating itself. But the road goes forth. From the plastic food wraps (SUPs: single use plastics) to the food waste itself we are responsible of our acts as they are still upon Mother Earth and other species. I feel a personal urge of being vegan further from not eating or wearing animals. I believe that we can make ourselves responsible of killing as much if we don't care of filling our seas and land with pollution. And in my attempting to create a sustainable family I found to love most being able to use all part of my ingredients, make from what otherwise would be wasted. Create instead of consume for me is a new way of self nourishment that respect the ethics of the era of compassion we all strive to create. That is why an avocado cake recipe that also create the opportunity to create something beautiful with leftovers.


When I made this chocolate and vanilla cake I was looking for a vegan cake that could be soft and moist but firm enough to hold in this geometrical appearance when cut. Vegan chocolate cakes often can be very dry or use a lot of oil to have moisture. I find it to be a challenge to achieve the texture, I am not afraid to admit it, but I am also happy to have succeeded here! 

Cooking time 35 min circa
Preparation easy, adequate to beginners
serves 8 - 12 people 


ingredients for the vanilla cakes ( makes 2)

1 + 1/2 cup of white spelt flour (or half white and half wholemeal)
1 cup raw unrefinedrapadura sugar
2 tsp (10 ml) organic baking powder
1 tsp vanilla essence
1 tsp apple vinegar
pinch of unrefined salt (let's appreciate your local salt please, and if you live on Himalaya feel free to go pink )
1/4 cup extra virgin olive oil or rapseed oil
1 cup of spring water

Ingredients for the chocolate cakes ( makes 2)

1 + 1/3 cup of white spelt flour (or half white and half wholemeal)
1 cup raw unrefined rapadura sugar
1/2 cup pure cacao powder (or pure carob if sensitive to cacao)
2 tsp (10 ml) organic baking powder
1 tsp vanilla essence
1 tsp apple vinegar
pinch of unrefined salt (local please, if you live on Himalaya feel free to go pink)
1/4 cup extra virgin olive oil or rapseed oil
1 cup of spring water

Method 

Pre-heat the oven at 180 C and grease 4 tins of 16 cm diameter circa.
If you have a oven with ventilation (fan) you can cook all 4 cakes in one go otherwise cook them only two by two.
In two separate bowl mix well the dry ingredients for each of the two cakes. Make 3 "holes" in each of the dry mixtures. In one hole pour the oil, in the other 2 pour the vanilla essence and the vinegar, repeat for the other cake. Cover with filtered or spring water and gently incorporate all ingredients together, repeat with the second mixture. The more gently you fold the wet ingredients with the dry, the less rounded the top of your cakes will come. It is matter of folding more than stirring infact. However this specific recipe tends to make cakes with rounded top so we will eaven them with a sharp knife before decorating. 
When the batters are ready pour each in two of the greased tins and cook at 180 C for 35 min or until the stick comes out clean.
When cooked let cool down for 10 min, then remove from tins and leave on a rack. Let them cool completely before starting to assemble the layered cake.


Frosting ingredients

4 medium avocado, ripe and soft
1/2 cup of raw cocoa ( or pure carob if sensitive to chocolate)
1/3 cup raw unrefined coconut sugar\rapadura\xylitol
1/4 tsp vanilla essence
pinch of unrefined salt
-Blend all together and refrigerate


Ingredients for the filling


170 gr good quality vegan cream cheese (or see my previous post to make your own)
pinch or drop of vanilla powder or essence
1 tbsp xylitol
4/5 blackberries juice
-Mix all ingredients without blending in a food processor, especially if using a ready made vegan cream cheese.


Assembling

When the cakes are perfectly cold and the frosting and filling are quite solid to hold onto the cake, you can start to assemble.
If the cake are rounded cut off the top with a sharp bread knife,  taking care to keep them straight and similar in height. 
Start with the chocolate cake, spread a measured amount of filling in the centre up to 1.5 com from edges. So you can pipe all around the filling some chocolate frosting.
Place on top one of the vanilla cakes and repeat, then again a chocolate cake and repeat. The last cake will be the vanilla, place it upside down and poke a long stick in the middle to hold the layered cake while you work with it. If necessary put back in the fridge for some moments. 
Scoop a generous amount of frosting on top of the cake and with a spatula work it all around the top and down the sides of it, scraping away the excess very gently. You want to fill up any space leaving some of the cake edges still visible.
When finished put into the fridge.
Melt on a low flame a sugar free vegan chocolate bar adding a couple of Tbsp of plant based milk and 1 Tbsp of coconut oil. Leave to cool until viscous, then make a dripping sauce  scooping it on top of your cake, leaving one side without any dripping chocolate at all.
Decorate as please. Devour. You are very welcome!


I really hope this cake will inspire you beauty and sustainable life. Sustainable can be curated, aesthetically delightful and even fashionable. Monk sandals are not in my plans I ensure you! And as I always like to mention, a Japanese adagio says: is beautiful what is right ( and delicious I would add!!)

For the dyeing process have a look at Isabella blog, (http://www.twome.co.uk/single-post/2016/10/31/anatural-dyeing-a-vegan-cake-from-avocados) also she recommends Rebecca Desnos e-book. However the main steps are summarise below here.

-Clean your fabric with water and natural soap leaving it damp, and you can pretreat in soya milk mordant to help the absorption of the botanical colours.
-In a big aluminium pot bring to boil 3 to 5 whole stones and simmer them in enough water to cover the fabric you like to dye. Simmer for 1 + 1/2 hour or until the water turns from pink to a nice maroon. The more the pips the darken the colour will be!
-When ready strain the water with a cheese-cloth so the liquid is nice and clean. Let it cool to tepid.
-Then simply bath the fabric or yarn in the coloured water until it reaches the desired shade, it can vary from an hour to overnight. The longer the bathing, the more vibrant the colour will be.
-Rinse the fabric in warm water and hang to dry.

 

Enjoy! love, compassion and plenty foolishness.
Silvia B.