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!
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!)
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!
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
- 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
- Cake Instructions:
- Put oven rack in middle position and heat oven to 375°F. Coat a 9X13 cake pan with margarine (I spray it with Pam).
- Whisk together flour, baking powder, lemon zest, and salt in a bowl.
- 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.
- 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.
- Lemon Icing Instructions:
- 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.
- Blueberry Sauce Instructions:
- 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.
- Drizzle the blueberry sauce over cake slices.