Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegan butter, melted
- 1/2 cup coconut sugar
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 2 ripe avocados, mashed
- 1/2 cup lime juice
- 1/2 cup powdered sugar
Special Equipment Needed:
- 9-inch round cake pan
- Whisk
- Mixing bowl
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with vegan butter or non-stick cooking spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix together melted vegan butter, coconut sugar, almond milk, and vanilla extract.
4. Add mashed avocados to the wet ingredients and mix until combined.
5. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before glazing.
Glaze:
1. In a small bowl, mix together the lime juice and powdered sugar until combined.
2. Drizzle the glaze over the cooled cake.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 250
Fat: 10 g
Carbohydrates: 36 g
Protein: 3 g
Sugar: 16 g
Substitutions for Ingredients
- All-purpose flour: Can be substituted with gluten-free flour
- Vegan butter: Can be substituted with coconut oil
- Coconut sugar: Can be substituted with brown sugar
- Almond milk: Can be substituted with any plant-based milk
- Lime juice: Can be substituted with lemon juice
Variations:
- Add 1/2 cup of vegan chocolate chips to the batter for a chocolate avocado cake
- Add 1/2 cup of shredded coconut to the batter for a coconut avocado cake
- Add 1/2 cup of chopped nuts to the batter for a nutty avocado cake
Tips and Tricks:
- Make sure to use ripe avocados for the best flavor and texture
- Make sure to let the cake cool completely before glazing
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the microwave for 30-45 seconds.
Presentation Ideas:
- Serve the cake with fresh berries and a dollop of vegan whipped cream
- Decorate the cake with edible flowers
- Top the cake with toasted coconut flakes
Garnishes:
- Fresh berries
- Toasted coconut flakes
- Chopped nuts
- Vegan whipped cream
Pairings:
- Fresh fruit
- Vegan ice cream
- Coconut yogurt
Suggested Side Dishes:
- Roasted vegetables
- Quinoa salad
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of almond milk to the batter
- If the cake is too wet, add a few tablespoons of flour to the batter
Food Safety Advice:
- Make sure to use ripe avocados for the best flavor and texture
- Make sure to store the cake in an airtight container in the refrigerator
Food History:
Avocado cakes have been popular in Latin American countries for centuries. They are usually made with eggs and dairy, but this vegan version is just as delicious!
Flavor Profiles:
This cake has a rich and creamy texture with a hint of lime and sweetness from the glaze.
Serving Suggestions:
This cake is best served with fresh fruit, vegan ice cream, or coconut yogurt.
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