Avocado marble cake
- Total time
- 85 minutes
- Preparation time
- 35 minutes
Directions
Whisk the eggs, apple sauce, salt, erythritol, vanilla extract and skyr until creamy. Mix the flour, almonds and baking powder and fold in. Divide the dough in half. Grate the lemon zest and squeeze out the juice. Mix part of the batter with the lemon juice and zest.
Puree the avocado with 2 tbsp lemon juice, fold into the second part with the matcha powder. Layer both doughs alternately in a greased loaf tin, marble with a fork. Bake in a preheated oven at 180 °C for approx. 55 minutes. Leave to cool and turn out onto a cake plate.
For the icing: Puree the avocado with the vanilla pulp, agave syrup and vegan cream. Spread over the cake and decorate with berries, flowers and matcha powder.
Ingredients
4 eggs
150 g applesauce
salt
150 g erythritol
1 tsp vanilla extract
juice from 1 lemon
1 tsp grated lemon zest
150 g plant-based skyr alternative
220 g wholemeal spelt flour
100 g almonds (ground)
½ sachet baking powder
1 avocado
1 tbsp matcha powder
For the glaze:
2 avocados
1 vanilla pod
70 g agave syrup
60 ml vegan cream
60 g raspberries
60 g blueberries
edible flowers
matcha powder for dusting