I made this cake as a culinary experiment, trying to use avocado instead of butter, and it turned out to be one of the best cake I’ve ever baked.
The avocado is the perfect substitute for the butter, because it has healthy fat, 20 minerals and vitamins (Vitamin C, Vitamin E, Potassium, Iron…), helps to lower cholesterol, doesn’t modify the taste and adds moisture to the texture. Only the color is a little bit greenish.
If you want to substitute the butter with avocado, the ratio will be 1:1 (1 cup of pureed avocado for 1 cup of butter). You should also reduce a little bit the oven temperature and bake for a little longer.
Give it a try… you’ll love it 😉
1 3/4 cups all-purpose flour
1/2 tsp sea salt
1 tsp baking powder
7 oz avocado (about 2), pureed
3 oz cream cheese, softened
1 1/2 cups organic granulated sugar
2 tsp Bourbon vanilla extract
1 lemon zest, grated
1/2 lemon, fresh squeezed
For the Glaze
1 lemon, fresh squeezed
1/2 cup organic granulated sugar
Preheat oven at 325 F degrees.
Grease with baking spray a bundt cake pan.
In a large bowl sift the flour, the baking powder and the salt.
With a hand or stand mixer beat together at medium speed avocado and cream cheese until fluffy. Add the sugar, then reduce the speed and add the flour mixture until stiff.
Ad vanilla, lemon zest, lemon juice and one egg at the time. Scrape the sides and bottom of the bowl after each addition. Mix the ingredients until well combined.
Pour the cake batter into the pan, then cook for about 60 minutes.
When the cake is almost done, prepare the glaze combining the lemon juice and the sugar. Heat in the microwave until the sugar is dissolved, but don’t let the mixture boil.
Remove the cake from the oven and allow to cool for 10 minutes in its pan.
Move on a cooling rack and poke the top of the cake with a toothpick, then drizzle slowly the glaze all over.
Wait several hours before serving.
Photo by Ale Gambini