Moist and zesty avocado cake with lemon icing - a healthier dessert packed with flavour and good fats.
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If you've never baked with avocado before, you're in for a treat. This delicious avocado cake is moist, tender, and subtly sweet, with a zingy lemon icing that balances the richness perfectly. Made using ripe avocado, this simple cake is not only a healthier dessert option, but it's also a lovely way to sneak in some healthy fats without compromising on flavour.
Ingredients
This avocado cake isn't just delicious-it's also full of nourishing ingredients that are easy to find in most supermarkets or health food stores. Ripe avocado is the star, packed with healthy fats and fibre, which give the cake its ultra-creamy texture and natural richness. Plain flour (or a whole wheat or gluten-free alternative) provides the structure, while baking powder gives the cake its light rise.
Coconut sugar or white sugar adds sweetness, and you can easily swap it for maple syrup or your preferred sweetener. Unsweetened almond milk (or oat, soy, or coconut milk) brings moisture without dairy, and vegetable oil (or olive/coconut oil) helps keep the crumb soft and tender.
The simple lemon icing not only adds zing and brightness but also complements the subtle avocado flavour beautifully. Every ingredient in this recipe has a purpose, and the best part is-you likely already have most of them in your kitchen.
You will need...
For the cake:
- plain flour (can substitute with whole wheat flour or gluten-free flour blends)
- white sugar (or use coconut sugar, cane sugar, or the sweetener of your choice)
- baking powder
- salt
- ripe avocados, peeled and pitted
- unsweetened almond milk (or any plant-based milk like oat milk or coconut milk)
- vegetable oil (olive oil or coconut oil also work well)
For the lemon icing:
- fresh lemon juice
- icing sugar
- vegan butter, at room temperature
For exact quantities see the recipe card below.
Instructions
Preheat the oven to 350°F (175°C). Line a round cake pan or springform pan with parchment paper. Grease the bottom of the pan and sides lightly with oil.
In a food processor or blender, combine the avocado flesh, plant milk, oil, and 60ml lemon juice. Blend until smooth.
In a large mixing bowl, whisk together the dry ingredients: flour, salt, baking powder, and sugar.
Add the wet ingredients to the bowl and stir until just combined. Don't overmix - it's okay if the batter is a little lumpy.
Pour batter into the prepared pan and smooth the top. Bake for 50-60 minutes. Check doneness by inserting a toothpick - it should come out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Meanwhile, make the lemon glaze: whisk 2 tablespoon lemon juice, powdered sugar, and vegan butter together until smooth.
Pour the glaze over the cooled cake. Decorate with edible flowers or lemon zest if you like!
📖 Recipe
Delicious Vegan Avocado Cake Recipe With Lemon Icing
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Diet: Vegan
Description
Moist and zesty avocado cake with lemon icing - a healthier dessert packed with flavour and good fats.
Ingredients
For the cake:
250g plain flour (can substitute with whole wheat flour or gluten-free flour blends)
100g white sugar (or use coconut sugar, cane sugar, or the sweetener of your choice)
1 tsp baking powder (approx. 4g)
½ tsp salt (approx. 2.5g)
1-2 ripe avocados, peeled and pitted (about 200g of avocado flesh)
180ml unsweetened almond milk (or any plant-based milk like oat, soy, or coconut milk)
60ml vegetable oil (olive oil or coconut oil also work well)
For the Lemon Icing:
90ml fresh lemon juice (¼ cup + 2 tbsp)
120g confectioner's sugar (icing sugar)
30g vegan butter, at room temperature
Instructions
-
Preheat the oven to 350°F (175°C). Line a round cake pan or springform pan with parchment paper. Grease the bottom of the pan and sides lightly with oil.
-
In a food processor or blender, combine the avocado flesh, plant milk, oil, and 60ml lemon juice. Blend until smooth.
-
In a large mixing bowl, whisk together the dry ingredients: flour, salt, baking powder, and sugar.
-
Add the wet ingredients to the bowl and stir until just combined. Don't overmix - it's okay if the batter is a little lumpy.
-
Pour batter into the prepared pan and smooth the top.
-
Bake for 50-60 minutes. Check doneness by inserting a toothpick - it should come out clean.
-
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
-
Meanwhile, make the lemon glaze: whisk 30ml lemon juice, icing sugar, and vegan butter together until smooth.
-
Pour the glaze over the cooled cake. Decorate with edible flowers or lemon zest if you like!
Substitutions and Variations
Flours: Try almond flour or coconut flour for a nuttier flavour, or gluten-free flour for a coeliac-friendly version (add xanthan gum if needed).
Sweeteners: Coconut sugar, maple syrup, or a sugar-free sweetener can replace the white sugar. Each gives the cake a unique twist.
Icing Options: Use a simple dusting of icing sugar for a lighter finish or try white chocolate ganaches or even melted chocolate for a more decadent cake.
Add-ins: A handful of dark chocolate chips or a swirl of coconut cream can add richness for those with a sweet tooth.
Avocado brownies: Love this texture? Try using avocado to make rich chocolate brownies next time.
Serving Suggestions
Perfect with a cup of tea on a hot day or a cosy afternoon.
Serve with a scoop of ice cream or a dollop of coconut cream for dessert.
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5.
This avocado cake is a great way to experiment with simple cakes that don't rely on eggs or dairy for moisture. Whether you're after a healthier dessert, trying to use up some ripe avocados, or just craving a delicious cake with a zingy twist, this is a good idea for your next bake. Don't forget to save or print the full recipe card - and let us know how it went with a star rating!
FAQ's
Can you taste the avocado in the cake?
Only a hint of avocado comes through - it's mostly there for the creamy texture and healthy fats.
Can I make this cake gluten-free?
Yes! Use a gluten-free flour blend and add xanthan gum for better structure.
What kind of oil is best?
Neutral oils like vegetable oil, olive oil, or grapeseed oil work great. Coconut oil adds a light tropical note.
Is this cake healthy?
Compared to traditional cakes, this one uses healthy fats, less sugar (or your preferred sweetener), and no animal products.
Can I freeze this cake?
Yes, you can freeze the un-iced cake. Wrap tightly and store for up to 3 months. Thaw at room temperature before icing.
Why use lemon juice in both cake and icing?
It brightens the flavour and balances the creamy richness of the avocado beautifully.
You might also like these other vegan cake recipes.
-
Vegan Orange Almond Cake Recipe
-
Vegan Carrot Cake Recipe With Cream Cheese Icing
-
Vegan Banana Bread with Maple Syrup
-
Easy Vegan Pumpkin Cake Recipe With Pumpkin Pie Spice
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