Vegan & Gluten Free Avocado, Lime & Coconut cake
This cake is seriously yummy and healthy too! not only that, but its also gluten free and vegan too! i sliced it and topped it with my favourite crunchy nut butter and fresh berries. You can also top with a vegan chocolate spread, sliced bananas and toasted nuts. The creamy topping is made from whipped coconut and lime zest (very refreshing!) Give it a go end let me know how you get on. Top tip...make two! Enjoy!
Preheat the oven to 180oC.
Place all the dry ingredients in a large bowl and give it a stir to distribute all the ingredients.
Place all the wet ingredients in a blender and blend until smooth.
Pour the wet ingredients into the dry ingredients and stir well until combined.
Using a spatula, scoop the batter into a lined 2lb loaf tin.
Place in the oven and bake for 60 minutes until a small knife or skewer comes out clean.
Allow to cool fully before icing!
To make the icing, open the can of chilled coconut milk. Drain away the coconut liquid from the coconut cream solids (this is easier to do when the can has been chilled overnight!)
Discard the coconut water (or keep for smoothies) and place the coconut solids into a medium size mixing bowl along with the lime zest and icing sugar. Whip it up using a handheld electric mixer for approx. 3-4 minutes until it starts to whiten and whip. Add the Xanthan gum and continue to whisk until it starts to thicken and hold its shape.
When the cake has fully cooled, spoon over the coconut cream on top and decorate with fresh berries.
This is delicious served sliced with crunchy nut butter and fresh berries or sliced bananas.
- 250g gluten free flour
- 150g caster sugar
- 3 tsp GF baking powder
- Pinch of salt
- 2 tsp spirulina powder
- 170g ground almonds
- 250g ripe avocado flesh
- 165g plant based milk
- 85g vegetable oil
- 60ml lime juice (4 limes approx.)
- 2 tsp vanilla essence
- 1 can full fat coconut milk (can chilled overnight!)
- 2 tbsp icing sugar
- Zest of 1 lime
- 1 tsp xanthan gum