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1
Preheat oven to gas 4 /180C / 350F and grease, line and flour 2 x 8 inch round tins
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2
Puree the first set of wet ingredients together in a blender
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3
Mix all dry ingredients together in a large bowl, then add in the avocado mix and combine until smooth.
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4
Gluten free flour will require extra water added, around 30 - 60 mls (up to 1/4 cup)
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5
Mix the other set of wet ingredients together and stir quickly into the batter, only stirring 7 or 8 times
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6
Split the batter between the two tins, put straight into the oven and bake for 35 - 45 minutes until a toothpick inserted in the centre comes out clean
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7
Let cool in the tins for 15 minutes before turning out onto a wire rack to cool completely
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8
For the frosting add the lemon juice to the avocado and beat until a bit paler, then gradually add in icing sugar and mix the vanilla in at the end
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9
The frosting will keep in the fridge until needed, it won't go brown.
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10
Use it to sandwich the cakes together then to decorate the top
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11
You don't have to use this particular frosting.
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12
I use a variety such as caramel, chocolate and vanilla.
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13
The green doesn't appeal to everyone, I use it as the wow factor
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14
This is the marble cake version.
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15
Just leave out the cocoa powder in the main batter.
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16
When you bake the two tins, divide half the plain batter between them and add half of the cocoa powder to the remaining batter mix.
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17
Dollop some of the cocoa batter on top of the plain batter and swirl it through with a knife - not too much!
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18
Bake as normal
