A good friend of my, Guy turns 21 today. Happy 21st Guy! Like me, he is also gluten free, sugar free including sweet fruits and mainly dairy free. However, I was still determined to celebrate his birthday with cake! I made the icing (frosting) out of avocado, an idea which I can’t take credit for- the inspiration came from the lovely Nicola who I was cooking with yesterday. It proved to be an inspired choice!
This is my pumpkin brownie from a couple of weeks ago, modified.
2.5 cups pumpkin puree
100 drops liquid stevia
1/2 cup grapeseed oil (or other mild tasting oil)
3 eggs worth of no egg (egg replacer)
1 cup buckwheat flour
1.5 cups all purpose gluten free flour
3 tspn baking powder
1 tspn vanilla essence
3 tspn cinnamon
1/2 a whole nutmeg
handful of cashews, chopped
3 tbspn thick coconut milk or runny coconut cream
3/4 cup water
3 ripe avocados, mashed
40 drops liquid stevia
little bit lemon juice
2 tspn vanilla essence
1/2-3/4 cup maize corn starch (depending on how thick you want it)
vegan food colouring of your choice (optional)
Variation: Add carob or cacao powder for choc icing!
Preheat oven to 180 degrees celicus. Grease a round cake tin.
Cook and mash the pumpkin. Add all the wet ingredients except water, then dry ingredients, then water. (You can check the consistency this way) It should be just in between runny and thick, and you should be able to easily pour it into your prepared tin.
Place in preheated oven for around 45- 50mins.
Meanwhile, using a stick mixer, whip your avocado so its lovely and creamy, and then add corn starch a little at a time until it reaches your desired consisteny. Then add vanilla, optional food colouring (or carob if you wanted!) and lemon juice (the lemon juice stops the avos from going brown- I didn’t do this, and my icing went from being bright pink to maroon, whoops!)
Let cake cool, then ice, top with some dessicated coconut or carob powder and serve!