Easy Spelt Ginger Avocado Cake with Lemon Drizzle
Easy Ginger Avocado Cake with Lemon Drizzle is a beautifully moist and delicious cake packed full of nutrients and fibre which is helped by the inclusion of spelt wholemeal flour and 3 avocados.
Servings 12 slices
Ingredients
- 3 small very ripe avocados 400 g unpeeled weight
- 75 g soft butter or buttery spread
- 200 g soft brown sugar
- 1 egg beaten
- 1 tbsp vanilla extract
- 30 g crystallised ginger minced in a herb chopper or very finely chopped
- 1 tsp of bicarbonate of soda
- 1 pinch of salt
- 170 g wholemeal spelt flour
For drizzle
- 175 g icing sugar
- 1 lemon juiced
Decoration
- lemon jelly slices optional
Instructions
- Preheat the oven to 180C/160C fan/Gas 4.
- Grease a 11 x 21 cm loaf tin (1.3 L capacity).
- Mash the avocados (a blender works well).
- Place mashed avocado into a mixing bowl and beat in the butter, sugar, egg, crystallised ginger and vanilla extract. (I used an electric whisk).
- Add the bicarbonate of soda and salt and mix in the flour last.
- Pour into the prepared tin.
- Bake for 55 minutes to 60 minutes until springs back to the touch.
- Remove from oven and allow to cool for a couple of minutes before turning onto a wire rack to cool.
- Prepare drizzle by adding stirring enough lemon juice into the icing sugar to form a thick glossy icing.
- Pour drizzle over the cooled cake and decorate with lemon jelly slices if using.
- Allow icing to set, slice and serve.