Avocado Lemon Cakes

Avocados are a gift of Mother Nature! It’s no secret we love avocados, I’ve lost count of how many ways I have found to use avocados over the years. I’m always surprised how versatile avocados are for cooking and baking.

If you want to reduce the amount of fat used in baking, there is no better product substitute than the avocado fruit. Avocados can replace butter and eggs but be aware that the dough will be slightly green in color even after baking. The texture of avocado is soft and creamy like butter and can simply be substituted cup for cup with butter. Unlike butter, avocados won’t melt so it might be beneficial to slightly increase some of the liquids being used. As an egg substitute, use up to ⅓ cup of avocado pulp for each egg. If you find that your cake is browning too quickly, just reduce the heat and increase the baking time.

These avocado lemon cakes serve as the perfect base for numerous different combinations such as blueberries, or maybe some chopped nuts, or a handful of toasted coconut.

Print Recipe

Avocado Lemon Cakes

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Brunch

Cuisine

American

Keyword

avocado lemon cakes

Servings

MetricUS Imperial

Ingredients

Cake Batter

• 1 1/8 cups sifted cake flour (sifted before measuring)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 Tbsp butter, room temperature
• 100 gm avocado pulp, pureed in blender until smooth
• 1/2 cup sugar
• 1 large egg
• 1 1/2 tsp fresh lemon juice + enough low fat milk to make 1/2 cup

Lemon Glaze

• 1 cup powdered sugar
• fresh lemon juice (enough to make a glaze consistency)
• zest from 1 lemon for garnish
• pepita seeds or chopped pistachio nuts for garnish

Course Brunch Cuisine American Keyword avocado lemon cakes Servings MetricUS Imperial Ingredients Cake Batter 1 1/8 cups sifted cake flour (sifted before measuring) 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 Tbsp butter, room temperature 100 gm avocado pulp, pureed in blender until smooth 1/2 cup sugar 1 large egg 1 1/2 tsp fresh lemon juice + enough low fat milk to make 1/2 cup Lemon Glaze 1 cup powdered sugar fresh lemon juice (enough to make a glaze consistency) zest from 1 lemon for garnish pepita seeds or chopped pistachio nuts for garnish

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Cakes

1. Preheat oven to 325 F. Spray a 6-cup mini Bundt pan with baking spray.
2. Sift together flour, baking powder, baking soda & salt in a bowl.
3. In the bowl of a stand mixer, beat the pureed avocado & butter with the sugar until completely combined. Beat in egg. With the mixer on low speed, beat in lemon juice/milk mixture until just combined.
4. Add flour mixture in 3 additions, mixing each addition until just combined. Once the flour mixture is incorporated, increase speed to medium & beat for 20 seconds longer. Be careful to not overmix. Divide batter between the 6 mini cups.
5. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Cool cakes in pan on a rack for 10 minutes before inverting to cool completely.

Lemon Glaze

1. In a small bowl, combine enough fresh lemon juice with powdered sugar to make a glaze consistency. Drizzle over cooled cakes. Garnish with pepita seeds or pistachios & lemon zest.