Vegan Avocado Pistachio Lemon Cake
Ingredients
Dry ingredients
- 2 cups plain flour
- 3/4 cup cane sugar
- 3 tsp baking powder
- Pinch of any good-quality salt
Ingredients to blend
- 1 cup pistachios
- 1 medium avocado, flesh only (~250g)
- 2/3 cup plant-based milk
- 1/3 cup sunflower oil
- 1/4 cup lemon zest and juice
- 1 tsp vanilla extract
Icing
- 1 cup icing sugar
- 1-2 tbsp lemon juice
- 1 tbsp vegan butter or margarine (optional, for a firmer icing)
Preparation
Preheat the oven to 180°C/360°F. Line a 20 cm (or larger) loaf tin with baking paper.
In a large bowl, mix all the dry ingredients until combined. Set aside.
In a food processor, blend the pistachios until they form fine crumbs. Add the avocado, plant-based milk, sunflower oil, lemon juice/zest, and vanilla extract. Blend until there are no more chunks of avocado.
Add the pistachio mixture to the bowl of dry ingredients and mix until combined. The batter will be quite thick.
Scoop the cake batter into the loaf tin.
Bake the cake for 60-70 minutes or until a skewer inserted into the middle comes out clean (there may be some crumbs, which is fine).
Allow the cake to rest in the tin for 10 minutes, then transfer to a wire rack to cool completely.
For the icing, mix all the icing ingredients in a bowl until combined. Adjust the consistency by adding more sugar for a firmer frosting or more lemon juice for a runnier frosting.
Once the cake has fully cooled, drizzle the icing on top of the cake. Sprinkle with pistachios if desired.