Ingredients
For the cake:
- 250gm Olivite (or similar dairy-free spread)
- 1 1/2 c white sugar
- 4 tsp Orgran Egg Replacer mixed with 4 Tbsp water
- 2 tsp baking soda
- 4 Tbsp Almond milk (heated)
- 4 c plain flour
- 2 tsp baking powder
For the icing:
- 1 1/2 c icing sugar
- 50gm Olivite
- Generous squeeze of lemon juice (without pips)
- 1 tsp vanilla essence
- 4 Tbsp hot water
Method
Remove feijoa fruit from inside skins using a teaspoon. Discard skins. Put fruit into mixer and tun onto high and beat until pulpy. Add sugar, Olivite and egg replacer, mix to combine. Add flour and baking powder. In a cup, mix hot milk and baking soda with a fork. Mixture will expand and foam up. Scrape into mixing bowl and combine with other ingredients.
Spray cake tins/muffin trays with oil and dust with flour.
Recipe by Alina @ LittleByLittle