Gluten-Free, Vegan Serves 12

• 2 Ripe Avocados
• 1 1/4 Cup Almond Meal
• 2 Lemons Zested
• 1 Lemon Juiced
• 1/2 Cup Vanilla Cashew Yogurt
• 1 1/4 Cup Coconut Sugar
• 2 Flaxseed Eggs (2 Tbsp ground Flaxseed 2 Tbsp Water)
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 Tbsp Poppy Seeds

Lemon Cream Cheese Frosting:

• 8 oz Vegan Cream Cheese room temp
• 1 1/4 Cup Powdered Coconut Sugar
• 1/4 Cup Vegan Butter room temp
• 2 Tbsp Lemon Zest
• 1 Tbsp Lemon Juice

Directions:

Preheat the oven to 350 degrees F. Pretreat cake tins with the non-stick option of choice. Into a food processor combine avocado flesh, almond meal, and sugar until a green paste is formed. Transfer into a bowl and add lemon juice and zest, flaxseed eggs, and yogurt. Mix well until combined. Next, add in baking powder, soda, and poppy seeds until combined. Split batter into two tins and bake 35-40 minutes or until toothpick comes out clean. Remove from oven and let cool for 10 minutes before removing from pans to cool completely on wire rack. Combine all ingredients to make the frosting. To assemble pipe a layer of frosting around the center of the bottom cake (along the edge if you want to fill with a lemon curd filling) then place the second cake on top. Evenly spread remaining frosting over the cake and top with fresh lemon zest and poppy seeds.