For the cake
175g dairy-free margarine
150g soft brown sugar
3 beaten eggs
1½ tsp baking powder
zest of 1 lime, plus the juice of 2
75ml coconut milk (at room temperature)
For the icing
35g cocoa powder
2 tbsp maple syrup
1 tsp vanilla extract
25ml coconut milk
20g pistachios, chopped
- Heat the oven to 170°C. Grease and line an 18-cm round cake tin. Beat the dairy-free margarine with the
soft brown sugar until pale and creamy.
- Mix in the beaten eggs, alternating with the flour (mixed with the baking powder) divided into thirds. Add the lime zest and juice, then mix in the coconut milk. Spoon into the cake tin and smooth the top. Bake for 25 min.
- To make the icing: using a stick or stand 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. Scatter the pistachios over the cake to serve.