Vegan Avocado Pistachio Lemon Cake
Ingredients
Dry
- 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 oven to 180°C/360F. Line a 20 cm (or larger) loaf tin with baking paper.
Mix all dry ingredients in a large bowl until combined. Set aside.
Add the pistachios to a food processor and blitz until they form fine crumbs. Add the avocado, milk, oil, lemon juice/zest, and vanilla. Blitz until there are no more chunks of avocado.
Add the pistachio mixture to the bowl of flour and mix until combined. The batter will be quite thick.
Scoop the cake batter into your loaf tin.
Bake the cake for 60-70 minutes OR until a skewer can be inserted into the middle and there is no wet batter on it. The cake is very moist, and there might be some crumbs on your skewer, which is fine.
Allow the cake to rest in the tin for 10 minutes, then cool it on a wire rack.
Icing: Add all icing ingredients to a bowl and mix until combined. Add more sugar for a firmer frosting or more lemon juice for a runnier frosting.
When the cake has fully cooled, drizzle the icing on top of the cake. Sprinkle with pistachios if desired.