Preheat the oven to 355F/180C and grease a small round cake tin.

In one large bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda and salt.

Make a well into the centre of the dry ingredients and pour in the applesauce, vanilla extract and coffee.

Carefully stir the wet ingredients into the dry until they're just combined - don't over-mix! If your cake batter is a bit thick (we're looking for a thick, yet pourable consistency here) feel free to add water in tablespoon measurements until you get the right consistency.

Pour the cake batter into the greased tin and bake in the pre-heated oven for 35-40 minutes, until a toothpick inserted into the centre comes out clean.

When baked, leave the cake in the tin and place it on a wire rack for at least three hours until totally cool.

Whilst the cake is cooling, make the frosting. Slice the avocado in half, remove the stone and scoop out the centre.

Place the avocado into a food processor and blend for around 3 minutes, until completely smooth.

Use a spatula to scrape down the sides of the processor bowl and add in the cocoa powder and sweetener of your choice.

Process again for another minute, until all the ingredients are totally combined. You might have to scoop down the sides of the processor bowl again to make sure everything is totally mixed in.

When the cake is cool, slice it into 2 layers and spread the top of one half with all the chocolate avocado frosting.

Slice up all the strawberries and lie them flat on top of the frosting.

Top the frosting with the other layer of cake and decorate with one final strawberry chopped into quarters.