Whether as a spicy guacamole, sliced on your morning toast, or tossed into a fresh salad, avocado’s nutty, creamy flavor makes every dish better. We’ve used it in so many ways, yet it never quite took center stage in baking—until now. This amazing green fruit is becoming an essential ingredient in one of the trendiest cakes around.
Avocado cake is a healthy alternative to rich, sugar-loaded desserts because it’s soft and delicious at the same time. Citrus notes add a refreshing twist, while the avocado guarantees a perfect texture. Boost it with almonds or pistachios to really bring out the nutty flavors of this green superfruit.
Why is it super healthy? Avocados pack B vitamins, potassium, copper, vitamins C and E, plus heart-friendly omega-3s. If that’s not enough to convince you, this recipe is dairy-free and sweetened with birch sugar. Plus, it skips traditional wheat flour, so you can enjoy a few slices without worrying about your figure.
Ingredients:
- 1 ripe avocado
- Juice and zest of 1 organic lemon
- Pinch of salt
- 4 eggs
- 1/2 packet baking powder
- 50 ml almond milk
- 50 g ground almonds or pistachios
- 350 g whole spelt flour
- 170 g birch sugar
- 100 g butter (room temperature)
- 1 tsp vanilla extract
Preparation:
- Preheat the oven to 180°C (350°F).
- Grab a loaf pan. Grease it with butter or line it with parchment paper.
- Scoop out the avocado flesh and mash it with a fork in a large bowl. Stir in the fresh lemon juice.
- Add the softened butter and birch sugar, then mix everything in the bowl until creamy.
- Crack the eggs and add them one at a time, mixing well after each addition.
- Gradually stir in the almond milk, baking powder, whole spelt flour, and ground nuts.
- Add the lemon zest and vanilla extract, then pour the batter into the prepared loaf pan.
- Bake on the top and bottom heating setting for about 50 minutes, then test with a skewer.
- Once cooled, slice and serve.
Extra tip: Make your cake even more special with pistachio lime glaze
If you want to brighten up your cake visually and flavor-wise, whip up a pistachio lime glaze in just minutes. You’ll need some powdered sugar, but your avocado cake will still have less sugar than classic desserts. Or swap powdered sugar for a sugar substitute to keep it totally healthy.
- Coarsely chop 30 g pistachios.
- In a bowl, mix the zest of 1 organic lime, juice of 5-6 limes, and 250 g powdered sugar evenly.
- After the cake has cooled for at least half an hour, remove it from the pan, place it on a rack, and cover it with the glaze.
- Sprinkle the top with the chopped pistachios and let the glaze set for a few hours.
