🥑 Vegan Avocado Pistachio Lemon cake by rainbownourishments 💚
VEGAN AVOCADO PISTACHIO LEMON CAKE
Components
Dry substances
2 cups plain flour
¾ cup cane sugar
Three tsp baking powder
Pinch of any good-quality salt
Components to mix
1 cup pistachios
1 medium Avocado, flesh solely (~250g)
⅔ cup plant-based milk
⅓ cup sunflower oil
¼ 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, elective (for a firmer icing)
1. Preheat oven to 180°C/360F. Line a 20 cm (or bigger) loaf tin with baking paper.
2. Combine all dry substances in a big bowl till mixed. Put aside.
3. Add the pistachios to a meals processor and blitz till it varieties tremendous crumbs. Add the avocado, milk, oil, lemon juice/zest and vanilla. Blitz till there are not any extra chunks of avocado.
4. Add the pistachio combination to the bowl of flour and blend till mixed. The batter will probably be fairly thick.
5. Scoop the cake batter into your loaf tin.
6. Bake the cake for 60-70 minutes OR till a skewer could be inserted into the center and there’s no moist batter on it. The cake could be very moist and there is perhaps some crumbs in your skewer which is ok.
7. Enable the cake to relaxation within the tin for 10 minutes then cool on a wire rack.
8. Icing: Add all icing substances to a bowl and blend till mixed. Add extra sugar for a firmer frosting or extra lemon juice for a runnier frosting.
9. When the cake has totally cooled, drizzle the icing on high of the cake. Sprinkle with pistachios if desired.
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