Ingredients

Cake Wet ingredients

• 200g GreenSkin® GMax® Avocado
• 1 cup (200g) sugar
• ⅔ cup (165g) neutral flavoured oil
• 1 cup (250g) dairy-free milk
• 3 tablespoons (45g) lime juice
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• ⅛ teaspoon green food colouring, or as needed

Dry ingredients

• 3 cups (375g) all-purpose plain flour
• 1 tablespoon lime zest
• 1 tablespoon baking powder
• ¼ teaspoon baking soda

Buttercream

• 1 cup (225g) vegan block butter, room temperature
• 4 cups (400g) icing sugar, to taste
• 2-3 teaspoons lime juice, or dairy-free milk, if needed
• 1 teaspoon vanilla extract

Avocado ganache

• 100g vegan white chocolate
• 75g thick scoopable canned coconut cream
• 50g GreenSkin® GMax® Avocado

To decorate (optional)

• 150 g raspberry jam, store-bought or homemade
• Lime segments
• Shredded coconut
• Rose petals

Method

1. Preheat your oven to 180°C.
2. Line 2 x 20 cm cake pans with baking paper.

For the cake

1. Add the wet ingredients to a large mixing bowl and blend using a stick blender. Add the dry ingredients and mix until combined.
2. Divide the cake batter between your cake pans.
3. Bake the cakes for 30-35 minutes or until a toothpick comes out clean.
4. Allow the cakes to cool fully on a wire rack.

For the Avocado Ganache

1. Melt the coconut cream in a small saucepan. Add the white chocolate and mix until melted. Add the GreenSkin® GMax® Avocado and puree with a stick blender.
2. Allow the ganache to cool so it’s a thick drizzle consistency.

For the Buttercream

1. Add the vegan butter to a large bowl or stand mixer. Beat until the butter is light and fluffy.
2. Add the sugar, lime juice and vanilla extract and beat until combined. Add more sugar for a firmer buttercream or more lime juice (or dairy-free milk) for a smoother buttercream.

Assembling the cake

1. When the cakes have completely cooled, place one layer on a serving plate. Spread or pipe around ¾ cup of buttercream on the cake.
2. Optional: Create a ‘dam’ of buttercream and spread the raspberry jam in the middle.
3. Place the remaining cake on top. Spread around 1 ½ cups of buttercream around the sides of the cake.
4. Optional: If desired, drizzle the avocado ganache down the sides of the cake. Add more milk to the remaining ganache and pour it on top of the cake. Pipe the remaining buttercream on the edges of the cake. Sprinkle shredded coconut and rose petals on top.
5. Store the cake in an airtight container at room temperature for 1 day or in the fridge. Allow the cake to come to room temperature for 1-2 hours before serving. Leftovers will keep in the fridge for 3-4 days or in the freezer for 1 month.