Who knew avocados could make such a great addition in cakes?! I mean, we’ve seen them used in healthy chocolate mousse recipes for quite a while now. But when it comes to cakes, they’ve truly found their calling.
Not only does it provide a smooth, thick and creamy texture, but the fact that avocados are bursting with all the nutritional goodness also makes it the ultimate winner. If you loved this dairy-free chocolate cake with avocado oil, you’re sure to love this.
Keep scrolling for a guilt-free dessert recipe that’ll let you have your cake and eat it too—sorry, we couldn’t help ourselves!
Recipe: Dairy-Free Lemon & Avocado Pound Cake
Serves 8 Prep Time 15 minutes (plus 24 hour chilling time for icing) Cook Time 50 minutes Ingredients
1 1⁄4 cups plain wholemeal flour
1⁄4 cup cornflour
1 tablespoon baking powder
1⁄2 cup desiccated coconut
1 cup raw caster sugar
1⁄4 cup coconut oil
2 teaspoons finely grated lemon rind
2 medium avocadoes, mashed (1 1⁄4 cups mashed)
1⁄2 cup coconut milk
¼ cup shredded coconut Coconut icing
400ml tin coconut cream
1 1⁄2 tablespoons honey Method
1. Preheat oven to 160C fan-forced and line a loaf tin with baking paper.
2. Place flour, cornflour, baking powder, sugar and coconut in a large bowl and mix together. Make a well in the centre and add the oil, eggs, lemon rind, avocadoes and coconut milk and whisk until just combined.
3. Pour into loaf tin and cook for 50 minutes, or until clean when tested with a skewer. Allow to cool in tin completely.
4. Meanwhile, to make the coconut icing, place the coconut cream in the fridge for 24 hours. Once chilled completely, remove the top firm creamy layer and place in a large bowl (you should have about 3/4 cup).
5. Add the honey to the coconut cream and whisk until slightly thickened and combined. Refrigerate until required.6. When ready to serve, spoon the icing over the cake and scatter with shredded coconut Note: Coconut cream varies in consistency from brand to brand and after refrigeration, some coconut creams may be thicker than others. If your icing is very thick, add a few tablespoons of coconut milk or water to thin the icing. Recipe courtesy of Australian Avocados.