What’s the first thing that comes to (your) mind when you see an avocado? A topping for a slice of bread? Maybe Guacamole? Probably something like that. But cake? Yeah, I wouldn’t have thought about that either… But this Easy-Peasy Avocado Cake proves that there’s much more you can do with avocados than you might think.
For me, avocados are like pineapples (sounds a bit strange, I know). When I see them in the supermarket, I always think, »Hmm, I like them. I haven’t gotten them in ages, perhaps I’ll pick one up!« Then I take a pineapple home, and there I think, »Hmm… perhaps I can do something with it tomorrow«. A few days later, the thing is still lying around and eventually starts to rot because it wasn’t used in time. It’s awful. This has happened several times now, and I’ve officially been banned from bringing pineapples home.
Okay, with avocados, it’s not quite as bad as with pineapples. Avocados are quick and easy to use, and you don’t have to go through any complicated preparation stuff when you want to eat them. This cake recipe adds another, quite simple way to use up ripe avocados quickly… if you can even call it that. You can bake this cake whenever you want to. No need to wait until avocados are about to spoil.
Anyway. I never thought I’d like an avocado cake so much. It’s wonderfully moist and absolutely delicious. Just how simple loaf cakes should be. You can’t really taste the avocado, by the way. It’s simply a delicious loaf cake with a relatively neutral flavor. Now I just need a simple and quick pineapple recipe so I can potentially buy them again some day.
By the way – the color of the cake can vary significantly from what you see in the photos. Depending on how green the flesh of the avocados is, the cake will also be more or less green-ish. If you want to be absolutely sure that something green comes out of the oven, you can add a few drops of Pandan paste. I like to use it in cakes and desserts. However, you really should use it sparingly. Otherwise the cake will quickly turn grass green. It should only be a hint of green here… Of course, we also have recipes for REALLY green cakes here!
INGREDIENTS / ZUTATEN
For the batter:
1-1 1/2 ripe avocados
1 tsp. lime juice
1 cup (220g) butter, at room temperature
3/$ cup (150g) sugar (fine)*
1 tsp. vanilla extract*
1 pinch of salt
4 medium eggs
2 3/4 cups (350g) all-purpose flour*
3 3/4 tsp. baking powder
1/2 cup (50g) almond flour*
3 1/2 tbsp.(50ml) milk
some Pandan paste* (optional)
For the glaze:
4.2 oz. (120g) confectioners’ sugar
2-3 tbsp. lime juice
2 tbsp. chopped pistachios*
Für den Teig:
1-1 1/2 reife Avocados
1 TL Limettensaft
220g weiche Butter
150g Zucker (fein)*
1 TL Vanille Extrakt*
1 Prise Salz
4 Eier (M)
350g Mehl (Type 405)*
1 Pkg. Backpulver
50g Mandeln*, blanchiert & gemahlen
50ml Milch
etwas Pandan Paste* (optional)
Für die Glasur:
120g Puderzucker
2-3 EL Limettensaft
2 EL Pistazien*, gehackt
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Grease a loaf tin* lightly and dust it with some flour (or simply use some baking parchment). Set aside.
2. Cut the avocado(s) in half and remove the flesh of the fruit. Add to a bowl and purée with the lime juice until creamy (e.g. with an immersion blender or a fork). Add the butter, sugar, vanilla extract and salt and mix until well combined. Next, add the eggs one after another and mix well after each addition. Combine the flour with almond flour and baking powder. Add this mixture in 2-3 batches to the bowl, alternating with the milk. Note: If you want a greener cake, you can add a drop or two of the Pandan paste to the milk before adding it to the batter (optional).
3. Transfer the batter to the loaf tin and smooth out the top. Bake the cake for about 55-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Take the cake out of the oven and let it cool in the baking tin for several minutes.
4. While the cake is cooling down, prepare the glaze. In a small bowl mix the confectioners’ sugar with the lime juice. Remove the cake from the tin, place it on a plate and brush the glaze onto the cake in several rounds while the cake is still a bit warm. Decorate with some chopped pistachios.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Kastenform* leicht einfetten und mit Mehl ausstauben (oder einfach Backpapier verwenden).
2. Die Avocado(s) halbieren und das Fruchtfleisch herauslösen. Zusammen mit dem Limettensaft in eine große Schüssel geben und mit einem Pürierstab pürieren (oder mit einem Kartoffelstampfer oder Gabel gründlich zerquetschen). Butter, Zucker, Vanille Extrakt und Salz dazugeben und alles mit einem Handmixer verrühren. Die Eier einzeln dazugeben und gut unterrühren. Das Mehl mit den gemahlenen Mandeln und dem Backpulver vermischen, dann abwechselnd mit der Milch in 2-3 Portionen unterrühren. Hinweis: Wer den Kuchen grüner mag, kann zusätzlich etwas Pandan Paste (1-2 Tropfen reichen) zur Milch dazugeben, bevor diese im Teig verwendet wird (optional).
3. Den Teig in die Form füllen, glatt streichen und für etwa 55-60 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt, und den Kuchen erst herausnehmen, wenn der Holzspieß sauber herauskommt. Den fertigen Kuchen aus dem Ofen nehmen und in der Form einige Zeit abkühlen lassen.
4. Während der Kuchen abkühlt, die Glasur vorbereiten. Puderzucker mit dem Limettensaft in einer kleinen Schüssel zu einer glatten Masse verrühren. Kuchen aus der Form nehmen, auf einer Servierplatte platzieren und die Glasur mit einem Pinsel in mehreren Runden auf den Kuchen streichen, wenn er noch leicht warm ist. Für die Dekoration mit ein paar gehackten Pistazien bestreuen.
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Here is a version of the recipe you can print easily.
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Easy-Peasy Avocado Cake
- Prep Time: 00:10
- Cook Time: 01:00
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
A simple recipe for a delicious avocado cake with lime frosting and pistachios. An uncomplicated cake for your next coffee get-together.
Ingredients
For the batter:
1-1 1/2 ripe avocados
1 tsp. lime juice
1 cup (220g) butter, at room temperature
3/$ cup (150g) sugar (fine)*
1 tsp. vanilla extract*
1 pinch of salt
4 medium eggs
2 3/4 cups (350g) all-purpose flour*
1/2 cup (50g) almond flour*
3 3/4 tsp. baking powder
3 1/2 tbsp.(50ml) milk
some Pandan paste* (optional)
For the glaze:
4.2 oz. (120g) confectioners’ sugar
2-3 tbsp. lime juice
2 tbsp. chopped pistachios*
Instructions
1. Preheat the oven to 180°C (350°F). Grease a loaf tin* lightly and dust it with some flour (or simply use some baking parchment). Set aside.
2. Cut the avocado(s) in half and remove the flesh of the fruit. Add to a bowl and purée with the lime juice until creamy (e.g. with an immersion blender or a fork). Add the butter, sugar, vanilla extract and salt and mix until well combined. Next, add the eggs one after another and mix well after each addition. Combine the flour with almond flour and baking powder. Add this mixture in 2-3 batches to the bowl, alternating with the milk. Note: If you want a greener cake, you can add a drop or two of the Pandan paste to the milk before adding it to the batter (optional).
3. Transfer the batter to the loaf tin and smooth out the top. Bake the cake for about 55-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Take the cake out of the oven and let it cool in the baking tin for several minutes.
4. While the cake is cooling down, prepare the glaze. In a small bowl mix the confectioners‘ sugar with the lime juice. Remove the cake from the tin, place it on a plate and brush the glaze onto the cake in several rounds while the cake is still a bit warm. Decorate with some chopped pistachios.
Notes
Enjoy baking!
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What a great idea! Looks fabulous too!
This looks so delicious. Will try it ASAP! I might try making it with spelt as I’m meant to be eating low GI…
This looks delicious! I’ve been looking for recipes to use avocados in desserts. Apart from ice cream and coffee avocado mousse, this will be the third on my list to make. If the recipe works, I will make it for my customers at Puur Fren and will give you the credits for it :)
I bet you will like it! ;)
Cheers,
Marc
Hey Marc!
One question: do you use a mixer to mix all ingredients? Or by hand?
Thanks! :)
Hi Maira,
I used a fork to mash the avocado and then my KitchenAid to do the rest – but mixing all by hand will get the same result – you just get a little extra workout for your arms as a bonus ;)
Cheers,
Marc
Hi Marc, I’m new on your blog. I’m loving it, especially with the cookies recipes. Today I bake your avocado cake. It’s so so yummy. It’s moist, and I can taste the freshness of the avocado and having some almond make this cake perfect. I skip the glaze as I like the sweetness as it is. thank you.
Hi Sari,
happy to hear you like the cake – it’s also one of my favorites! :)
Hope you find me you like and bake…
Cheers,
Marc
why does it call for a 12″ loaf pan when 9″is standard?
Where is a 9-inch loaf pan standard? Not where I live.
Hi Marc!
How do I know if I need 1 or 1 1/2 avocados?
Thank you
Depends on how much you like avocado ;) And how big they are. Small ones 1 1/2 – regular sized ones just 1.
Cheers,
Marc
I saw an earlier response you said you used Hass avocado. Do you use 1 or 1 1/2 hass avocados? And if you make this any time soon again, can you weigh the amount of avocado you put into the recipe?
Hi,
as mentioned in the other reply – it depends on the size of the avocados. Small ones would be 1 1/2 and if you got bigger ones it should be fine to use just one.
I can weight them next time I do the cake – sure.
Cheers
Marc
Very, very yummy. Even my husband loved it and he turned up his nose when I mentioned avacado cake. Thank you for posting this recipe.
Nice! Thxs!
Yeah you always get them when you tell them afterwards ;)))
Cheers, Marc
Algo hice mal, se quedó muy compacto. La masa era muy densa. A lo mejor puse demasiado aguacate. ¿La leche son solo 50 ml? Hoy volveré a intentarlo
Sorry if I reply in English ;)
The amount of milk is correct – if it was too dense, you might want to reduce the amount of avocado.
I used Hass avocados – they are not too big – maybe yours were larger?
Cheers,
Marc
Hi! I’ve made an avocado cake in the past using a different recipe and it turned out so wet like it was still half baked even if it was in the oven for more than an hour; among the ingredients are olive oil and ricotta. From your photos, the cake seems perfect. Would you know the measurement of the avocados in cups? Thanks very much!
Hi Roselyn,
unfortunately I can’t tell you the amount in cups – have never measured Avocado that way. The ones I buy are pretty much standard in size, so I assumed that would be enough to measure…
Cheers,
Marc
Thanks I have been looking for recipes for avocado cake because I think it will make a difference for sure
I’m very excited to have found this recipe to try! Could I substitute the lime for lemon or do you think lime is better?
Hi Olivia,
lemon is also fine – no problem :)
Cheers,
Marc
This cake recipe is amazing! I added a touch of almond extract along with the vanilla; and added almond extract to the glaze. Instead of pistachios on top I continued with the almond theme and added chopped almonds on top instead. This was an amazingly delicious cake!
I made this cake today and it was heaven! Even my little ones devoured it. Since I live in high altitude I had to make a few changes so my cake won’t turn out dry:
-Used 1/4 c. honey+1/2 c. brown sugar instead of full sugar
-I used plain nonfat Greek yogurt instead of milk
-I used a deep cast iron skillet to bake and I like how it browned the exterior but the inside was kept really moist
Hi Anna,
happy your kids also liked it. Kids approval is always a good :)
Have never baked on high altitude – very interesting!
Cheers,
Marc
Hello Sir!
I am looking for sugar free ideas for cakes and all sort of bakery items. So far, I came up with:
1)beetroot
2)avocado
3)berries (especially blackcurrant)
4)banana (questionable)
…
as substitutes for sugar.
The rest of the ingredients I normally use work just fine. The only issue is on the sugary side. If I need a cake rather than just bread, so… do you have any more ideas? Any of them would be very welcomed. Thank you for reading this.
I tried before another recipe for Avocado Cake and it turned bitter. I will try to make your recipe :) hope it won’t turn bitter…maybe I did something wrong with that other recipe.
Hi.
It depends on the avocado tbh – they don’t like heat that much.
You can mask it with sugar, but that does not always work perfect…
Cheers
Marc
Apple sauce is a good substitute for sugar but need to reduce any liquid in recipe by
1/4 cup.
Hi, thank you so much for this delicious cake recipe, i made it and it was a hit, i have a little question, when you taste it its delicious but at the end it taste a little bitter, do you know why it taste like that? maybe its because of tje lemon juice, or what else could make taste like that, excuse me, im form colombia so im not a perfect english writer, again, thanks for this beautiful aguacate recipe!
Hi Nicolas,
the lime juice could make it a bit sour but not really bitter, so I have no idea what could cause the bitterness. There is actually nothing that would normally taste bitter. Maybe you are sensitive to a combination of some of the ingredients? I don’t know. Sorry ;)
Cheers,
Marc
As I was a little worried about some of the comments re: bitterness, density… (also I didn’t feel like waiting for the last piece of butter to soften!), I made half the recipe, using a small springform pan. I used grapeseed oil in lieu of butter.
Guess what… it is indeed very good!
I noticed that the avocado flesh near the skin might have some bitterness… maybe the baker who asked about this had an especially bitter avocado?
The texture is different from a “regular” cake, more velvety perhaps. The outside developed a nice crust, As I only made a half recipe, it was in the oven for 45 minutes.
Happy to hear it worked well with the adaptions.
As I said in another comment – never had the problem with bitterness. If you use very ripe avocados this normally does not happen ;)
Cheers!
Marc
How much avocado is 1 1/2?
I made the cake and it came out very moist, but, a bit on the dense side! I used vegan butter since I am sensitive to lactose. I did not have a 12-inch loaf pan, so I used 3 9-inch layer cake pans. I then frosted it with a simple icing sugar frosting recipe which I dyed a light green to match the cake. My cake came out light green (the avocado flesh was green). I noticed that yours was yellow. Thanks for the recipe.
Going to make this today!
Marc, Can I use this recipe fir a 9×5 Loaf Pan?
Enjoyed this cake as did my two children. I didnt bother with the glaze, so it was more of a savoury cake. Very moist. I found that I used less flour than the recipe stated. I didn’t have lime so substituted for lemon juice. A nice result to being given some avocados by a friend!
Very nice! Happy to hear everything turned out nice :)
Cheers
Marc
Hi! What can I substitute for the 12 inch loaf pan? they aren’t available where I am. Thank you!
Use a smaller one or a larger one ;)
You might have to dump some of the batter if your pan is much smaller, but you can also always use two pans or make some cupcakes with leftover batter…
Cheers,
Marc
Hi! Why does mine tasted bitter? I tried to reduce some of the ingredients because I don’t have a 12inch loaf pan? Is it because I reduced the measurement of the majority of the ingredients except for the avocadoes? Thanks.
Hi.
Adapting the ingredients should not have an influence on the taste… unless you reduced the sugar by a lot. Having more avocado compared to the rest of the ingredients should have an effect on the texture of the cake at the most but not creating a bitter flavor.
The only thing I could think of is that the avocados were not ripe enough. They taste bitter at the beginning.
Cheers
Marc
Ooh… I will try it again then. I’ll update you soon. By the way can I use an 8″ spring form pan instead? I can’t find a 12″ loaf pan in my area.
So good!!! I used ground pistachios instead of ground almonds, oat milk instead of milk, vegan butter instead of butter, and “egg powder” (also vegan) instead of eggs. It actually works really well as a vegan cake. I baked it for 55 minutes, but next time will bake 45-50… the egg powder tends to dry it out a bit.
Saving this one! Made it yesterday with almond flour and a standard US loaf pan as neither ground almonds nor a 12″ pan were readily available. Had to increase the baking time a bit but that makes sense given the smaller loaf pan. The result was just lovely. Would this cake be a candidate for freezing?