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A slice of lemon avocado cake with blueberry sauce on top sits on a plate
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Lemon Avocado Cake

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
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Calories 311kcal

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

For the Vegan Lemon Cake

  • 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 the cake pan, smoothing top, and bake until a pick inserted in the center of the cake comes out clean and the top is golden brown, about 50 minutes. Let the cake cool.

For the Lemon Icing

  • 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.

For the Blueberry Sauce

  • Combine syrup, cornstarch, and water in a saucepan. 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.

Nutrition

Calories: 311kcal | Carbohydrates: 46g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 101mg | Potassium: 237mg | Fiber: 2g | Sugar: 41g | Vitamin A: 30IU | Vitamin C: 5.6mg | Calcium: 107mg | Iron: 0.6mg