Lemon Avocado Cake with Blueberry Topping

I realize I might be stepping out of a comfort zone here. Lemons are one thing in a cake, but avocados? I know it might sound crazy to put a green, slimy avocado in a cake batter, but just stay with me for a moment. This Lemon Avocado Cake with Blueberry Topping is really a dessert to behold. If you’re into desserts of a different color, check out my Vegan Orange Cream Turmeric Cake (yes, Turmeric!) or how about my Vegan Cherry Cheesecake Cheese Ball. Sweet!

This Lemon Avocado Cake with Blueberry Topping will wow all your friends at your next picnic. No one will believe this recipe has an avocado in it! So, embrace the healthy fats and take a bite out of this delicious cake!

Avocados really have a bad rap. First of all, there’s the name. Not only is it difficult to spell (at least for me), but the name comes from an Aztec language word which basically means testicles. (Nice, eh?)

I guess the name was chosen in reference to the avocado’s shape. I’ve come to a conclusion. We should start a petition to change the name. I like what they call it in South America, la manzana del invierno or apple of the winter. That has a nice ring to it.

That new name would further help the avocado with its identity crisis. People have questioned whether it is a vegetable or a fruit. An avocado is technically a large berry, thus it is a fruit. (I knew there was something I liked about them besides how they taste in guacamole!)

Vegan Lemon Avocado Cake with Blueberry Topping

Why You’ll Love this Lemon Avocado Cake

Avocados are loaded with fat which is why a lot of people tend to avoid them. But don’t let that sway you. They include the kind of fat that’s good for you. They also come packed with potassium, Vitamin B and even some fiber to boot.

That’s what makes the avocado a great ingredient for cakes, replacing the not-so-good-for-you margarine. If you need some proof, check out this recipe for Lemon Avocado Cake. I promise, you will not be disappointed!

This cake is moist, flavorful, and if you need to scratch that sweet-tooth itch, this is definitely the way to go!

Go Big!

If you’d like to take this recipe to an entirely new level, why not change it around to suit your own tastes? That’s what I do with most recipes. Call me selfish, but I like to adjust recipes, sometimes entirely based on a whim. I encourage you to do the same. If you’d like some ideas to get started, here’s some suggestions for going big with this recipe:

  • Instead of a blueberry sauce on top, why not try another berry, like strawberries or blackberries
  • Lemons are great, but I’m curious if changing that up for lime zest would be tasty too
  • This may sound crazy, but I could imagine serving each piece with a fresh basil leave on top. I know basil is savory, but sometimes basil and sweet are very nice together
  • If basil is a little out of your comfort zone, then why not add a fresh mint sprig to each slice of cake? It would look glorious and add a little minty zest
  • A dollop of Vegan Coconut Whipped Cream would be nice on top as well.

I could go on for days, but hopefully you’ve got the idea. Change up this Lemon Avocado Cake recipe to create a cake just for you. And while you’re at it, I’d serve this with a glass of Green Tea Hibiscus Fruit Punch, you know, for added color and pizzaz.

Lemon Avocado Cake with Blueberry Topping

We hope you love this Lemon Avocado Cake recipe as much as we do. If you decide to make it, be sure to snap a photo and share it with me on Instagram or Twitter. We love seeing your creations!

5 from 1 vote
This Lemon Avocado Cake with Blueberry Topping will wow all your friends at your next picnic. No one will believe this recipe has an avocado in it! So, embrace the healthy fats and take a bite out of this delicious cake!
Print
Lemon Avocado Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hrs
 
A delicious, moist cake, this Lemon Avocado Cake is made with avocados, lemons and poppy seeds and is topped with a blueberry sauce.
Course: Dessert
Cuisine: American
Servings: 12
Calories: 311 kcal
Author: Marly
Ingredients
  • Lemon Avocado Cake
  • 3 ¾ cups all-purpose flour (half whole wheat)
  • 3 teaspoons baking powder
  • 1 zest of 1 lemon
  • ½ teaspoon salt
  • ½ cup oil
  • 1 can coconut milk (full fat)
  • 1 tablespoon lemon juice
  • 1 cup granulated sugar
  • 1 avocado mashed
  • 5 tablespoons poppy seeds
  • Lemon Icing
  • 2 cups confectioners sugar
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon coconut oil
  • 1 - 2 tablespoons plant-based milk (vanilla or plain)
  • Blueberry Sauce
  • ¼ cup maple syrup (or agave or honey)
  • 1 tablespoon cornstarch
  • ¼ cup water
  • 1 cup blueberries (fresh or frozen)
  • 1 teaspoon lemon juice
  • ¼ teaspoon lemon peel if available, finely grated
Instructions
  1. Cake Instructions:
  2. Put oven rack in middle position and heat oven to 375°F. Coat a 9X13 cake pan with margarine (I spray it with Pam).
  3. Whisk together flour, baking powder, lemon zest, and salt in a bowl.
  4. Beat together oil, mashed avocado and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Add coconut milk and lemon juice. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.
  5. Transfer batter to cake pan, smoothing top, and bake until a pick inserted in center of cake comes out clean and top is golden brown, about 50 minutes. Let cake cool.
  6. Lemon Icing Instructions:

  7. Whisk together powdered sugar and lemon juice in a bowl until smooth. Add coconut oil and stir until combined. Add plant-based milk, one tablespoon at a time, until you get a pourable consistency. Pour over warm cake, spreading it with a spatula to drizzle over edges. Let stand until glaze is set, about 15 minutes.

  8. Blueberry Sauce Instructions:
  9. Combine syrup, cornstarch, and water in sauce pan. Stir to combine. Add blueberries. Turn the heat to medium. Bring the mixture to a boil. Then remove from heat and gently stir in lemon juice and peel. 

  10. Drizzle the blueberry sauce over cake slices.

Nutrition Facts
Lemon Avocado Cake
Amount Per Serving
Calories 311 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Sodium 101mg 4%
Potassium 237mg 7%
Total Carbohydrates 46g 15%
Dietary Fiber 2g 8%
Sugars 41g
Protein 1g 2%
Vitamin A 0.6%
Vitamin C 6.8%
Calcium 10.7%
Iron 3.2%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

Updated by Marly · Permalink

16 Responses to Lemon Avocado Cake with Blueberry Topping

  1. Marly,

    Just work feta cheese into your cream and you can enter this masterpiece in our Quickies Cooking Challenge. But umm, (You didn’t hear it from me!)

    I made an interesting avocado & feta cheese dessert, but I cannot participate in the contest.

    Great job.

    Cheers!

    • If I’m vegan can we substitute vegan cream cheese instead? I think I can do that! I think only you could create an avocado and feta cheese dessert. That takes a special talent!

  2. I love love LOVE avocados! I praise you for praising them! Hehe. I only ever see avocados in salads and sandwiches here in NZ. I love this idea. I always wondered what it would taste like if they were baked into a cake.

    Great recipe 🙂

    I make avocado ice cream all the time and everybody seems to think I’m crazy.

    • Avocado ice cream? I have to confess, that does sound a little crazy. I’m always looking for a way to make vegan ice cream a little more creamy. Maybe that’s the answer?

    • Haha trust me it tastes good! What’s ur vegan substitute for cream? I can’t really eat much dairy but I can’t seem to find a soy substitute here for cream! Yes try it out, but make sure to add sugar or some sweetener to it.

      The recipe for avocado ice cream is on my blog somewhere:)

    • I originally started with soy milk. It tastes fine, but the texture wasn’t creamy enough. I next tried coconut milk. The texture is much better there but the flavor of the coconut is very strong. I mean, I love coconut. It just would be nice to have some ice cream with different flavors. I never though of avocados, but I think it’s a great idea. Can’t wait to check out the recipe and give it a whirl (ice cream maker humor)!
      Marly

  3. I love Aztec testicles! Okay, that sounded weird, but you know what I mean (smile).
    This cake looks delicious, Marly, and sounds super decadent. Hmm? I wonder if one could whip avocado till smooth and just use it as butter or margarine in a cake with no extra oil, etc.??? Sometimes I get ideas like this, and they work great. Other times, it’s a typical experimental baking episode with lots of waste-me no likey.
    By the way, I’m trying hard lately to move into a vegan diet. The problem is that, well, there are some serious temptations. Plus, I’m trying to do a lot of things right now like cut gluten, cut sugars, cut fat. In the end, it’s all kind of hard to just do all of that if you know what I mean? Oh, and gluten free baking is expensive and hard, plus it almost often involves eggs where they are actually needed (no substitutes)! Conundrums…

    • Wow. You are taking on a lot. I can empathize with you because I’ve tried variations of all these things too. I’ve been trying to incorporate more raw food lately too. You’re so right – all these ingredients can be kind of expensive. I try to remind myself that we’ll be glad we did these things down the road. That buying and preparing healthy food may cost a little more now, but will pay off when we’re older. And I never buy meat, expensive cheeses, or most processed foods (we buy tortilla chips and things like that, but that’s about the extent of it).

      I can’t wait to see some of your gluten free recipes. I bet they’ll be delish!

    • I’m always looking for things to substitute for margarine in a recipe. I like the idea of whipped avocado. I’ve used apple sauce too. Lately? I’ve made this concoction of peanut butter and chick peas which I refer to as PB hummus and I’ve been using that. Well, I should say I’ve been gradually adding more and more of it to recipes. If I keep the PB ratio low, it doesn’t add a PB taste to the recipe. I’ll keep working on it and will let you know if I come up with anything worthwhile!

  4. I made an avocado pound cake a couple of months ago, and it was also a smashing hit. I can only imagine that the addition of lemon and coconut milk would make it even better. And blueberry sauce? How can you go wrong with that? Such a delicious recipe and one that I’m eager to try. As soon as my avocados ripen up (I bought quite a few the other day) I’m going to give this a try. Thanks love!

    • I have some ripening avocados myself. Now I can’t wait to try them in my next batch of homemade ice cream. Doesn’t that sound odd? But Leanne said it’s good so I’m willing to give it a try!

  5. Everything about this is delicious – the avocado, the lemon, the poppy seeds and especially the blueberry sauce! I never baked with avocado but it’s the next step for me. I love them – have three in my refrigerator right now just begging to be baked with. I bet avocado and banana are a great combo – like an avocado banana bread.

  6. I have heard of avocado ice-cream, but not cake. I am intrigued by this – so much so that I am going to bookmark it and try and make it. Thank you so much for sharing the recipe – I like all the ingredients.

    • I think I’m going to start on the avocado ice cream next. Glad you liked the recipe!

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