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)
1/2 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 (1/4 cup + 2 tbsp)
120g confectioner’s sugar (icing sugar)
30g vegan butter, at room temperature
Instructions
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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.
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In a food processor or blender, combine the avocado flesh, plant milk, oil, and 60ml lemon juice. Blend until smooth.
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In a large mixing bowl, whisk together the dry ingredients: flour, salt, baking powder, and sugar.
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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.
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Pour batter into the prepared pan and smooth the top.
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Bake for 50–60 minutes. Check doneness by inserting a toothpick – it should come out clean.
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Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Meanwhile, make the lemon glaze: whisk 30ml lemon juice, icing sugar, and vegan butter together until smooth.
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Pour the glaze over the cooled cake. Decorate with edible flowers or lemon zest if you like!
