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FOR THE CAKE
- 150 ml
(5 fl oz (¼ pint)) vegetable oil, plus extra for greasing the tins
- 450 ml
(15 fl oz (¾ pint)) Alpro fresh coconut milk alternative
- 1 Tbsp.
apple cider vinegar
- 250 g
(9oz) golden caster sugar
- 250 g
(9oz) plain flour
- 75 g
(3oz) cocoa powder
1 1/2 tsp bicarbonate of soda
- 1 tsp.
baking powder
- 1 Tbsp.
vanilla extract
FOR THE MOUSSE FILLING
- 3
medium, ripe avocados, peeled and de-stoned
- 2
small ripe bananas
- 100 g
(3 ½oz) cocoa powder
- 7 Tbsp.
maple syrup
- 2 Tbsp.
vanilla bean paste
- 75 ml
(3 fl oz) Alpro fresh coconut milk alternative
- Step 1
Preheat the oven to 180C (160C fan) mark 4. Grease 2 x 20cm.5 (8in) loose-bottomed cake tins with oil and line the bases with baking parchment. Mix the coconut milk and vinegar in jug, leave to stand for 10min and to allow it to slightly curdle.
- Step 2
Meanwhile, mix the sugar, flour, cocoa, bicarbonate of soda, baking powder and a pinch of salt in a large bowl.
- Step 3
Add the oil and vanilla to the jug with the milk mixture. Then pour into the bowl with the dry ingredients, whisking with a balloon whisk until combined and smooth. Divide the batter between the tins and bake for 30-35min, until risen and springy to the touch. Remove from the oven and leave to cool in the tins for 15min, before transferring them on their baking parchment to a wire rack and allow to cool completely.
- Step 4
When ready to assemble, whizz together the mousse ingredients in a food processor until smooth. Using a large, sharp serrated knife carefully cut each cake into two layers by slicing them through the middle. Place the bottom layer onto a cake stand and spread over 1/4 of the chocolate mousse using a palette knife. Top with the second layer and repeat until you’ve layered all four with all the mousse.
- Step 5
Top the cake with pistachios and lime zest.
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Weigh the batter to divide it equally between the tins. You can slice and assemble the cake on the day it is baked. The iced cake keeps for up to 3 days in the fridge.
Per Serving:
- Calories: 429
- Fibre: 5 g
- Total carbs: 49 g
- Sugars: 30 g
- Total fat: 22 g
- Saturated fat: 5 g
- Protein: 7 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
