1 3/4 cups all-purpose flour
1 1/4 cups sugar
3 teaspoons baking powder
3 teaspoons vanilla powder
1 cup veg milk (prefer unsweetened soy milk)
50 grams veggie margarine
1/3 cup icing sugar (powdered)
juice from 1 lemon
custard powder (Orgran has a vegan one)
fresh or frozen berries/fruits
Melt the margarine, stir in the soy milk. Add sugar, flour, baking powder and vanilla. Blend until smooth. Pour into greased baking pan, bake for 20-30 minutes in a 480 F/250 cup oven.
Filling: [br] Mix avocados, icing sugar and lemon juice until smooth and creamy.
Make custard according to instructions.
Finishing the cake:[br] Cut the cake into three layers (but do allow the cake to cool before doing this, or you will have a small cooking disaster. also use a sharp knife). Spread custard on the first and second layer, add berries and fruits. Spread avocado cream over the cake and top it with berries.