Dairy free cake with chocolate and avocado icing Recipe

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  • Dairy-free

serves:

8

Cost:

not

Total Time:

00:45

Prep:

00:00

Cooking:

00:00

Nutrition per portion

RDA
Calories 445 kCal 22%
Fat 23g 33%
  -  Saturates 8g 40%

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.

Ingredients

  • 175g Stork
  • 150g soft brown sugar
  • 3 beaten eggs
  • 275g plain four
  • 1
  • ½
  • tsp baking powder
  • 3 limes
  • 75ml coconut milk
  • For the icing:
  • 1 avocado
  • 35g cocoa powder
  • 2tbsp maple syrup
  • 1tsp vanilla extract
  • 25ml coconut milk
  • 20g pistachios

Method

  • 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.

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Top Tip

If you're allergic to nuts, simply leave out the pistachios from the icing

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