Avocado Cake Recipes

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EASY VEGAN CHOCOLATE CAKE



Easy vegan chocolate cake image

This indulgent, fudgy vegan bake is topped with a rich frosting - you'd never guess that it's free from dairy, eggs, wheat and nuts

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 55m

Number Of Ingredients 18

a little dairy-free sunflower spread, for greasing
1 large ripe avocado (about 150g)
300g light muscovado sugar
350g gluten-free plain flour
50g good-quality cocoa powder
1 tsp bicarbonate of soda
2 tsp gluten-free baking powder
400ml unsweetened soya milk
150ml vegetable oil
2 tsp vanilla extract
85g ripe avocado flesh, mashed
85g dairy-free sunflower spread
200g dairy-free chocolate, 70% cocoa, broken into chunks
25g cocoa powder
125ml unsweetened soya milk
200g icing sugar, sifted
1 tsp vanilla extract
gluten-free and vegan sprinkles, to decorate

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.
  • Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.
  • Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.
  • Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
  • Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
  • While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
  • Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
  • Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
  • Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
  • Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

Nutrition Facts : Calories 452 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium

AVOCADO POUND CAKE



Avocado Pound Cake image

Provided by Joy Wilson

Categories     Cake     Breakfast     Brunch     Bake     Avocado     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes two 9x5-inch loaves

Number Of Ingredients 11

3 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
3 cups granulated sugar
1 cup plus 2 tablespoons ripe mashed avocados
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup buttermilk

Steps:

  • Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Grease and flour two 9x5-inch loaf pans and set aside.
  • In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.
  • In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add avocado and beat for another 2 minutes. Stop mixer and scrape down the sides of the bowl as necessary.
  • Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Stop the mixer and scrape down to make sure everything is thoroughly mixed. Beat in vanilla.
  • With the mixer on low speed, add half of the flour mixture. Beat until just incorporated. Add the buttermilk and the remaining flour mixture. Beat until just incorporated. Remove bowl from the stand mixer, and finish incorporating the batter with a spatula.
  • Divide the batter between the pans and bake on alternating racks for 30 minutes. After 30 minutes, rotate racks and bake for another 15 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans for 20 minutes before inverting onto a wire rack to cool completely.
  • Cake will last, well wrapped, at room temperature for up to 4 days.

AVOCADO CAKE



Avocado Cake image

I saw a recipe for this on the internet. I liked the idea, having 2 avocado trees. I just didn't like that recipe. So here is mine.

Provided by Ambervim

Categories     Dessert

Time 55m

Yield 1 Cake

Number Of Ingredients 12

3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 eggs
2 cups sugar
1/2 cup olive oil (canola would work)
1 large florida avocado (or 2 of those little hand grenade Haas)
1 cup milk
1 lemon zest, grated
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice

Steps:

  • Preheat oven to 350 degrees.
  • Combine flour, baking soda, baking powder, salt, sugar, cinnamon, and allspice in a large bowl.
  • Blend eggs, avocado, and milk smooth.
  • Pour into dry ingredients. Stir until combined.
  • Fold in lemon zest.
  • Pour batter into a 9 x 13 baking pan or 2 round pans properly prepared.
  • Bake for 40 minutes or until a toothpick comes out clean.
  • Cool to room temperature.
  • Dust with powdered sugar or frost with a complimentary frosting.

Nutrition Facts : Calories 4566.6, Fat 165.7, SaturatedFat 29.4, Cholesterol 406.2, Sodium 4870.2, Carbohydrate 723.3, Fiber 28.1, Sugar 402.2, Protein 64.3

AVOCADO CUPCAKES



Avocado Cupcakes image

These golden-green spiced cupcakes are topped with delicious cream cheese frosting. No one will guess avocado is the star ingredient!

Provided by jmd5102

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h10m

Yield 16

Number Of Ingredients 13

nonstick cooking spray
1 ½ cups all-purpose flour
3 tablespoons cornmeal
¾ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup chopped walnuts
½ cup buttermilk
1 teaspoon baking soda
1 cup finely diced avocado
4 ounces unsalted butter
1 cup white sugar
2 eggs
1 (16 ounce) package cream cheese frosting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cups of a muffin pan with nonstick spray and line with paper liners.
  • Combine flour, cornmeal, nutmeg, and allspice in a bowl and whisk for 10 seconds to blend. Reserve 2 tablespoons of mixture in a bowl.
  • Add nuts to the bowl with the reserved flour and toss to coat. Set aside.
  • Pour buttermilk into a bowl and add baking soda. Stir in avocado pieces.
  • Cream butter and sugar together in a bowl using an electric mixer on medium speed for 1 to 2 minutes. Turn the mixer to the lowest speed and add eggs 1 at a time, letting the first one fully incorporate before adding the second. Alternately add the flour and buttermilk mixtures in about 4 additions each. Stop the mixer and scrape down the sides of the bowl, making sure there are no clumps at the bottom. Mix on medium speed for 15 seconds. Fold nuts into the batter.
  • Use an ice cream scoop to deposit batter into the prepared muffin tin cups.
  • Bake in the preheated oven until tops are golden-green and a toothpick inserted comes out clean, 18 to 24 minutes.
  • Let cupcakes cool completely, about 30 minutes. Top each with cream cheese frosting.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 44 g, Cholesterol 38.6 mg, Fat 15.3 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 5.6 g, Sodium 152.5 mg, Sugar 31.5 g

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