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Avocado lemon cake

November 26, 2010

I saw a dessert recipe using avocados.  Brilliant!    One of my baking strategies is to replace bad fat with good fat.  How cool to use avocados?  Even better was that I had 6 little ones getting darker by the minute in my fruit bowl.    Being a bit obsessive with waste not want not, Avo’s are not to be wasted!   They are a nutritional Gold mine.  Would you throw away a prime rib waiting to be cooked for a Sunday meal?   How about a big fat lobster from the fish monger?

Of course you wouldn’t

So here’s how the cake went.

Zest 5 lemons.

Juice 5 lemons (by hand).

Peel and de seed 4 avocados.  Cream avocados until there are no lumps.

Combine ingredients.  Prepare pan.

Place cake in a 350 degree oven.

Get dressed and quickly leave the house to pick up daughter for Dr.s appt.  After Dr’s appt. make a visit to the mall and get the teenagers some dinner.  Take your time, no rush.

Come home.  Have a slight heart attack and remove cake from oven after 3 hours of baking.  Curse yourself then quickly discard of the evidence before anyone can take a picture.

Then the next day.  Do it again minus 2 hours in the oven.

Avocado lemon cake

1 cup mashed/creamed avocado (I used 2 very soft ones)

1/4 cup coconut oil (can use olive, butter or canola oil)

the zest of 5 small lemons

1/4 cup of the lemon juice (juice the rest of the lemons and save for later)

3/4 cup milk (I use skim but almond, soy, rice milk would all work)

1 cup cooking stevia (or white sugar)

1 cup white sugar

2 eggs

4 eggs whites (or 2 more whole eggs)

1 tsp vanilla

2 cups whole wheat flour

1 cup white flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

In a small bowl combine lemon juice and milk.  Set aside.

In a medium bowl combine mashed avocados, coconut oil and sugar then blend with a food processor or hand blender until nice and creamy.   Add eggs, egg whites, lemon zest and vanilla and beat again for a couple of minutes.   To the same bowl, add flours, baking powder and soda and stir with a wooden spoon until about half mixed.

Add the lemon juice/milk mixture to the batter and continue stirring just until combined.  Place in a rectangular baking pan lined with parchment paper (or make muffins).  Bake at 350 degrees until the centre is cooked through, let cool on a wire rack before slicing.

Now that’s better!

I love that all the fat in this cake is of the good stuff.  Not too much sugar, mostly whole wheat flour, calcium from the milk and even some vitamin C from the lemons!       It was a bit dense (not that that’s a bad thing) but if you prefer a fluffier cake and one that would rise more, just sub one of the cups of flour for white or go crazy and use all white flour.

Oh I forgot….No you cannot taste the avocado one bit!

7 Comments leave one →
  1. Kelly permalink
    November 26, 2010 7:59 am

    I like that recipe, I’ll try it for the girls one day. That is so funny you forgot about it lmao.

    • November 27, 2010 3:09 am

      try it! Josee, her friend and Steve finished it in 1 day. Maybe make little muffins for the girls and give it to them for school
      It would have been funny had I not wasted so many ingredients on it….I hate that

  2. John permalink
    November 30, 2010 2:52 pm

    You’ve mentioned “cooking stevia” a few times now, any different from the regular stuff??

    • November 30, 2010 3:32 pm

      John, yes you can buy Stevia specifically concentrated for baking. It measures like sugar spoon for spoon. I’m pretty sure the healthtree on St. Jean has it. If not here’s a conversion chart to bake for other forms of Stevia. Or you can always use splenda

      Granulated Sugar……..Dry Ground Whole Leaf Stevia Measurement
      1 teaspoon…………..1/8 teaspoon
      1 tablespoon…………3/8 teaspoon
      1/4 cup……………..1 1/2 teaspoons
      1/2 cup……………..1 tablespoon
      1 cup……………….2 tablespoons
      Granulated Sugar……..White Stevia Extract Powder
      1 teaspoon…………..n/a
      2 teaspoon…………..n/a
      1 tablespoon…………n/a
      1 cup……………….1/3 to 1/2 tsp
      2 cup……………….2/3 – 1 tsp

      Granulated Sugar……..Clear Liquid Extract
      1 teaspoon…………..4-6 drops
      1 tablespoon…………8-12 drops
      1/4 cup……………..1/8 tsp
      1/2 cup……………..1 Tbsp
      1 cup……………….2 Tbsp

  3. beth w permalink
    June 19, 2013 3:35 pm

    So, if you dont have stevia on hand, will this recipe then call for 2 cups of sugar? can honey be substituted for the stevia?

    • June 19, 2013 7:32 pm

      Yes it would be 2 cups of sugar although to be honest, if you don’t have a super sweet tooth you could probably get away with just the 1 to 1 1/2. You could also sub splenda for the stevia. I’m really not sure about honey. It could make the cake heavy but please let me know if you decide to give it a try.


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