Dairy free cake with chocolate and avocado icing
Dairy-free pistachio cake with avocado icing is so rich and creamy that no one will know it's dairy-free! It's made with cocoa powder and coconut milk. It's an unexpected and lovely way to use avocado, making a really creamy icing that's better for you than a traditional recipe as it's made with no butter. Give it a go, and no one will be able to believe the cake is dairy-free - or that it as avocado in it! Perfect if you're catering for anyone who's dairy intolerant, and we promise everyone will enjoy it.
- 175g Stork
- 150g soft brown sugar
- 3 beaten eggs
- 275g plain four
- 1½tsp baking powder
- 3 limes
- 75ml coconut milk
- 1 avocado
- 35g cocoa powder
- 2tbsp maple syrup
- 1tsp vanilla extract
- 25ml coconut milk
- 20g pistachios
If you're allergic to nuts, simply leave out the pistachios from the icing
- Heat the oven to 170C, gas 3. Grease and line a 18cm round cake tin. Beat the Stork with the soft brown sugar until pale and creamy. Next, alternately, mix in 3 beaten eggs, adding one-third of the flour (with 1½tsp baking powder added). Add the zest of 1 lime and the juice of 2, then mix in the coconut milk (at room temperature). Spoon into the cake tin and smooth the top. Bake for 25 mins.
- To make the icing: using a blender, mix the flesh from the avocado with the cocoa powder, maple syrup, vanilla extract and coconut milk.
- Once the cake is cooked and cooled, remove from the tin and spoon over the icing. Chop the pistachios and scatter over the cake to serve.
Nutritional information per portion
- Calories 445(kcal)
- Fat 23.0g
- Saturates 8.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.