Dairy- and gluten-free chocolate and pecan brownie cake

Preheat oven to 180°C/gas mark 4. Grease two 8 inch cake tins with dairy-free spread

Add the avocado flesh to a food processor, then fold in eggs, vanilla and water. Blend all of the ingredients until creamy \n

Add the sugar, cocoa powder, rice flour, melted chocolate, pecans and chocolate chips. Stir together all of the ingredients, fold in the baking soda and stir until just combined

Transfer the mixture to your prepared tins, levelling out the top and spreading the mix out to the edges

Sprinkle with sea salt flakes and bake in the oven for 20-25 minutes, or until a toothpick inserted comes out clean

Allow to cool completely before removing from the tins and placing on a cooling rack

Meanwhile, prepare the buttercream. Mix together the dairy-free spread and icing sugar, gently pour in the coffee and beat the mixture until creamy and smooth. Keep in the fridge until ready to use

Spread the buttercream over one of the cakes and place the remaining cake upside-down on top

To prepare the glaze, melt the chocolate in a heatproof bowl over a pan of boiling water. Once melted, mix in 1 tbsp of water and allow to cool a little

Pour the chocolate glaze over the brownie cake, making sure it's evenly coated on all sides

Decorate the edges of the cake with chopped pecans and almonds, making sure you work quickly before the glaze sets

Top with halved pecans, allow to set and serve at room temperature or slightly chilled. You can store in the fridge in an airtight container for up to 2 days if not serving immediately. Enjoy!