by Leah Halmagyi


  • 1 cup walnuts, toasted and chopped
  • ½ cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ cup dark chocolate (70% cocoa), chopped
  • 2 cups plain flour
  • 1 Tbsp matcha tea powder
  • 1½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ cup avocado puree
  • ½ cup canola oil
  • 1½ cups caster sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup almond milk
  • matcha icing sugar, to dust


Preparation time: 10 minutes
Cooking time: 1 hour
Serves: 10

1 Preheat oven to 180C. Combine the walnuts, brown sugar, spices and chocolate, then set aside.
2 Sift the flour, matcha tea powder, baking powder and baking soda into a bowl. Combine the avocado, oil, caster sugar, eggs, vanilla and milk in a second bowl and whisk until smooth.
3 Whisk the flour mixture into the egg mixture until smooth. Spoon half the batter into a buttered and floured Bundt tin, scatter the walnut mixture over, then finish with the remaining batter.
4 Bake for 55 minutes until a skewer can be inserted and removed cleanly. Cool for 5 minutes, then invert onto a wire rack.