Lime pistachio matcha cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients • 2 cups (250g) all-purpose plain flour, • 3⁄4 cup (150g) equal sugar • 3 teaspoons baking powder • Pinch of salt • 1 cup (170g) raw pistachios, chopped • 1 medium avocado • 2⁄3 cup coconut milk • 1⁄3 cup melted coconut oil • 1⁄4 cup (60g) lime juice and zest • 1 tsp vanilla extract, optional Frosting 1 1/2 cups (100g) powdered sugar/icing sugar 100g soft margarine 1-2 tsp matcha tea powder 1 tsp lime juice 2 tablespoons pistachios, chopped finely to decorate Method 1. Preheat the oven to 180°C. Line two round cake pans or a longer loaf tin with baking paper. 2. Add all dry ingredients to a large mixing bowl. Mix until combined and there are no lumps. Set aside. 3. Add the pistachios to a food processor and blitz until it forms medium to fine crumbs. Add the avocado, milk, oil, lime juice/zest, and vanilla. Blitz until there are no more chunks of avocado. The mixture may be lumpy from the pistachios. 4. Pour the pistachio mixture into the mixing bowl with the flour. Mix gently until combined. The batter needs to be quite thick (otherwise the cake will not bake through). 5. Pour or scoop the cake batter into your cake tin. 6. Bake the cake for 40 minutes. Allow the cake to rest in the tin for a few minutes. Remove it from the tin and allow it to cool on a wire rack. Let it cool before frosting. Place in the fridge if needed. 7. Cream the vegan butter/margarine, sift in the icing sugar, and then cream until smooth, fold in the matcha powder, and lime juice, and cream until smooth. 8. Frost the cakes and add pistachios on top of the cake, let it chill slightly to set if needed, serve and enjoy! Photo Gallery Hope you love this delicious cake recipe** M*
Key Lime loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups All Purpose Flour 2/3 cup macadamia or almond flour 1/4 cup rice flour or tapioca flour 1 1/2 cups Granulated Sugar 1 1/2 teaspoons Baking Soda 3/4 teaspoon Salt 1 1/2 cups Soy Milk or other non-dairy milk 1/2 cup coconut Oil or Vegetable Oil 1 Tablespoon White Vinegar or Apple Cider Vinegar 1 teaspoon Vanilla Extract 1 Tablespoon Lime Juice Freshly Squeezed 2 Tablespoons Lime Zest Frosting 1/2 cup coconut cream 1/2 cup vegan cream cheese 1 cup icing sugar 1 tbsp lime juice 1 tsp lime zest Method Preheat the oven to 180 degrees Celsius and line a bread pan with non-stick spray and parchment paper. Sift all-purpose flour into a mixing bowl, along with the macadamia flour and the rice flour, and add the granulated sugar, baking soda, and salt and whisk together. Add soy milk coconut oil, vinegar, lime juice, and lime zest and mix into a batter. Don’t over-mix. Pour the batter into the bread tin and bake for 38-40 minutes until brown on top, and cooked through. Let the loaf cool for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting. For the frosting, cream together or blend together the ingredients until smooth. When your cake layers have cooled completely then spread on the frosting. Slice and serve. Photo Gallery Hope you love this loaf as much as we do! its so YUM;)
