Avocado Cake
Sponge avocado cake recipe with oil and ripe avocados is delicious. Made in a loaf pan with a powdered sugar glaze, enjoy for breakfast or dessert.
Servings: 12
Equipment
- 1 10 x 4.5" loaf pan or 9x5
Ingredients
- 2 c all purpose flour
- 1/2 c sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 c lemon juice
- 3/4 c milk
- 1-2 avocados 1 large or 2 small, ripe and soft inside
- 1/4 c vegetable oil
Powdered sugar glaze
- 1 c powdered sugar
- 2 tbsp butter melted
- 2 tbsp lemon juice if you want it milder, use water or milk to thin
Instructions
- In a bowl add milk and lemon juice together, let sit for 3 minutes (this will make buttermilk). Mash and add ripe avocado, and vegetable oil into the mixture. Use a mixer on low to blend until smooth, or use a whisk.
- In another bowl whisk together dry ingredients. Slowly incorporate into the avocado mix until you get a batter.
- Preheat oven to 350 degrees F. Spray inside of loaf pan and pour in batter.
- Bake in a preheated oven for about 50 minutes or until a toothpick or knife inserted into the middle comes out with moist crumbs attached. Do not overbake.
- Remove and set on a cooling rack for 10 minutes in pan. Then use a knife to loosen cake all the way around the pan and use a pot holder to gently flip over and then on to cooling rack out of the pan to continue cooling.
- Whisk together glaze ingredients until smooth and pour over the top.
Video
Nutrition
Serving: 1oz | Calories: 201kcal | Carbohydrates: 37g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 71mg | Potassium: 169mg | Fiber: 2g | Sugar: 19g | Vitamin A: 108IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg