A very easy gluten and dairy free spinach avocado based cake with oat flour and aquafaba fluff made in your food processor or blender.
Preheat oven to 350 degrees F
Add avocado, spinach, eggs, vanilla, lemon juice and zest to blender or food processor and blend until pureed and there are no more pieces of spinach visible. It should be a solid creamy green mixture.
Add the dry ingredients to the blender or food processors (giving it a quick stir with a spoon to ensure it doesn't blow to the sides when you turn it on) and blend until combined. You don't really have to worry about over-mixing since it's gluten-free.
Pour batter into two 8" cake pans either greased or lined with parchment paper.
Bake for 25-30 minutes depending on how hot your oven is, insert a knife into the center and it should come out clean when ready.
Let the cakes cool on a cooling rack for about 30 minutes. I used this time to clean up and prepare my frosting.
For the frosting, I used 1/3 cup earth balance vegan butter, 1 cup powdered sugar, 1 tsp vanilla powder, a pinch of lemon zest and 1 cup of aquafaba fluff (you can find the link to the recipe in this blog post)