Avocado Cake Recipes

AVOCADO BREAD

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray.
• Whisk together the flour, baking powder, baking soda and salt in a bowl; set aside.
• Thoroughly mash the avocado with the lemon juice in a large bowl. Add the sugar, half-and-half, vanilla and egg and whisk until thoroughly combined. Add the flour mixture and stir until incorporated.
• Pour the batter into the prepared loaf pan and bake until golden brown on top and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

AVOCADO POUND CAKE

Steps:

• Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Grease and flour two 9x5-inch loaf pans and set aside.
• In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.
• In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add avocado and beat for another 2 minutes. Stop mixer and scrape down the sides of the bowl as necessary.
• Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Stop the mixer and scrape down to make sure everything is thoroughly mixed. Beat in vanilla.
• With the mixer on low speed, add half of the flour mixture. Beat until just incorporated. Add the buttermilk and the remaining flour mixture. Beat until just incorporated. Remove bowl from the stand mixer, and finish incorporating the batter with a spatula.
• Divide the batter between the pans and bake on alternating racks for 30 minutes. After 30 minutes, rotate racks and bake for another 15 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans for 20 minutes before inverting onto a wire rack to cool completely.
• Cake will last, well wrapped, at room temperature for up to 4 days.

AVOCADO CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine flour, baking soda, baking powder, salt, sugar, cinnamon, and allspice in a large bowl.
• Blend eggs, avocado, and milk smooth.
• Pour into dry ingredients. Stir until combined.
• Fold in lemon zest.
• Pour batter into a 9 x 13 baking pan or 2 round pans properly prepared.
• Bake for 40 minutes or until a toothpick comes out clean.
• Cool to room temperature.
• Dust with powdered sugar or frost with a complimentary frosting.

AVOCADO CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cups of a muffin pan with nonstick spray and line with paper liners.
• Combine flour, cornmeal, nutmeg, and allspice in a bowl and whisk for 10 seconds to blend. Reserve 2 tablespoons of mixture in a bowl.
• Add nuts to the bowl with the reserved flour and toss to coat. Set aside.
• Pour buttermilk into a bowl and add baking soda. Stir in avocado pieces.
• Cream butter and sugar together in a bowl using an electric mixer on medium speed for 1 to 2 minutes. Turn the mixer to the lowest speed and add eggs 1 at a time, letting the first one fully incorporate before adding the second. Alternately add the flour and buttermilk mixtures in about 4 additions each. Stop the mixer and scrape down the sides of the bowl, making sure there are no clumps at the bottom. Mix on medium speed for 15 seconds. Fold nuts into the batter.
• Use an ice cream scoop to deposit batter into the prepared muffin tin cups.
• Bake in the preheated oven until tops are golden-green and a toothpick inserted comes out clean, 18 to 24 minutes.
• Let cupcakes cool completely, about 30 minutes. Top each with cream cheese frosting.

FROZEN AVOCADO CAKE

Steps:

• Preheat the oven to 350°F (180°C). Lightly butter the inside of a 9-inch (23-cm) springform pan.
• Make the crust: Crumble the crackers and cookies into a medium bowl. Use a pestle or the bottom of a heavy bottle to crush them into fine crumbs. Add ⅓ cup (75 ml) of the condensed milk and stir until very well combined. (You can grind the crumbled graham crackers and mix them with the condensed milk in a food processor if you prefer.) Press the crumb mixture firmly and evenly into the bottom of the pan. Bake until the crust looks a little darker and smells sweet and toasty, 12 to 15 minutes. Cool the crust in the pan on a wire rack.
• One at a time, cut an avocado in half lengthwise. Twist the halves to separate them. Hold the half with the pit in one hand. Holding the knife in your other hand, rap the knife blade into the pit to lodge it there. Twist the knife to loosen and remove the pit. Use a large spoon to scoop the avocado flesh onto a chopping board, discarding the skins. Coarsely chop the avocados.
• Add the chopped avocados, cream cheese, remaining condensed milk, and salt to a food processor. (You can combine the filling in a blender instead but you may need to work in batches.) Grate the zest of 1 lemon and set aside. Squeeze the zested lemon and the limes (you should have about ⅓ cup/75 ml lemon), reserving the remaining lemon for garnish. Add the juice to the avocados and process the mixture until smooth, scraping down the sides of the bowl as needed.
• Spread the filling in the cooled crust and sprinkle with the grated lemon zest. Cover the pan and freeze until the filling is firm, at least 6 hours or preferably overnight.
• Let the frozen cake stand at room temperature for 15 to 30 minutes before slicing. Dipping a thin knife into hot water between each cut, slice the cake into wedges and serve, topping each serving with freshly grated lemon zest.

AVOCADO CHEESE CAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, mix together the avocado, egg and lemon flavored yogurt until smooth and well blended. Stir in the shredded cheese and cornmeal mix. Combine the sugar and cinnamon, and stir into the avocado mixture. Spread evenly into a 9x13 inch baking dish.
• Bake for 15 to 17 minutes in the preheated oven, or until the top starts to turn golden brown, and a toothpick inserted into the center comes out clean. Cool on a wire rack for at least 30 minutes before serving.