6 servings

Ingredients: 150 grams avocado (without peel and stone), juice of 1 lemon, zest of 1 lemon, 2 tbsp broken linseed + 6 tbsp lukewarm water, 20 grams extra sweet, 70 grams coconut flour, 70 grams almond flour, 1 teaspoon wine baking powder, 1 teaspoon baking soda + 1 tbsp apple cider vinegar, 60 ml coconut oil (melted) and liquid stevia vanilla (to taste).

Step 1 Turn on the oven at 175 degrees and line a baking tin with baking paper. I used a square baking pan measuring 15x15 cm.

Step 2

Place the broken linseed in a bowl with the water. Mix together and let stand for 10 minutes.

The baking soda also goes in a separate bowl. Add the bottle of apple cider vinegar, but do not combine it yet.

Step 3

Place the remaining dry ingredients in a large bowl and mix well.

Step 4

Place the avocado and lemon juice in the food processor. When you have a smooth smoothie, it is ready.

Step 5

Take the bowl with the flour and add the crushed linseed paste and the avocado mixture. Stir gently so that all the dry ingredients are mixed with the avocado.

Step 6

Take the bowl with baking soda and add 1 tbsp apple cider vinegar. This is going to fizzle. Entirely right. Pour this directly into the batter and stir gently.

Step 7

Pour the batter into your lined baking tin and place in the oven for 45-50 minutes. When your skewer comes out clean, your cake is ready. Let the cake cool in the oven. After cooling you can cut 6 flapjacks out of it.

Step 8

Delicious with a dollop of coconut whipped cream and crushed pistachio nuts.

Step 9

Taking it with you in your boho tiffin is no problem and you can also easily freeze the cake.