A simple yet stunning, just 5 ingredient Avocado Lemon Cake makes for a perfect summer treat! No Butter, No Oil yet super soft, this cake is a breeze to make and great for guilt free snacking!
Simple cakes or simple recipes are my weakness and since my blog is all about simple recipes, this cake is a perfect example of how cooking/baking can be from scratch yet can be still quick and loads of fun! I have always loved use of avocados in baking and since they can be easily used to replace conventional fat in baking, it makes them one of my favorites! Few months back I made this CHOCOLATE CAKE with no butter but instead used avocados!
When Kaveri told me she is working on an avocado lemon cake, I was like I want it for the blog! And here it is, thanks to her! This cake is a beauty. Simple clean flavors, a delicious lemon icing and such gorgeous pictures – your mouth is watering too, right?! 😛
In Kaveri’s words :
You look at avocados…interesting, inviting, you buy them and don’t touch them for another 2 days…they are now over ripe…you end up making a dip (Sound’s familiar?!). Then you have an idea and you want to make something innovative with this healthy ingredient!
Who would have thought that you can bake a cake with avocados, they add so much moisture to the cake that no butter or oil is needed ! And look at that lovely natural green color….. a taste so unique you have to try it and it is so easy !!
Indeed. I already baked a batch just now and waiting for it to cool down!! Go ahead & give this seriously simple cake a try!
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- 1 cup sugar
- 4 eggs
- 1 cup ripe avocado (about 1 ½ avocados)
- 2 cups all purpose flour
- 1.5 tsp baking powder
- 1 tbsp lemon juice
- 1 cup icing sugar
- Few pistachios to garnish (you can use other nuts too)
- Preheat oven to 170 ºC (~338 F) and grease a loaf tin.
- Beat eggs and sugar together with an electric beater until light, fluffy and doubled in volume for about 5 minutes.
- Take another bowl and mash avocado well so that it is smooth and silky.
- Sift the flour and baking powder and add together with the mashed avocado in the sugar egg mixture. Fold gently, scraping down the sides of the bowl to mix thoroughly.
- Pour into the loaf tin, even out the surface and bake in the oven for 40-45 minutes. Insert a skewer/knife into the center and if it comes out clean, then the cake is done.
- Allow to cool completely before taking out of the loaf tin.
- Pour icing when completely cool.
- Mix together the icing sugar and lemon juice until you have a firm but smooth icing.
- Use a knife to smear onto the top of the cake and sprinkle over crushed pistachios.
Some more delicious AVOCADO recipes ->>
Baked a similar one before, but I love yours more because it’s made just with 5 ingredients. Awesome, Ami.
Hi! Interesting recipe! When do we add the baking powder? Please let me know and i’ll try it out and let you know how it came out 🙂 Thanks!
Hi Nidhi!! Thanks for letting me know 🙂 Just fixed the recipe! Do report back if you try 🙂
Nice, a simple but yummy cake…
Hey Kaveri, do u have n eggless version for the recipe? Thanks!!!
Hey Shagun! No you will need to use eggs for this recipe 🙂 Though I have lots of other eggless recipes if you want top check out 🙂
You can try to substitute ground flaxseed at a ratio of 1 tbsp. ground flaxseed per 3 tbsp. of water per egg. I do this for zucchini bread. I mix it first and let it sit while I prepare the other ingredients, then I add it to the mixture. It grind mine with a coffee grinder.
Oh what a pretty cake, Ami! I’m so intrigued! I’ve never baked with avocados before, so this is just calling my name. Sounds delicious!
I love the idea of using avocados in cake-form! (I mean, everything is better in cake form, right?) This one looks like it turned out great…and the pistachios as garnish are perfectly placed! 🙂
Wow! The ingredient list is so simple! This looks stunning! 🙂
WOW! This cake looks so beauriful. I love the ingredinets used here!
Wow I love how simple this is to make. So stunning!
I like lemon cake a lot, have not try it with avocado though!
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Wow, an avocado cake! Love cooking with avocados, this is a must try recipe. One quick question, I have an avocado hater in my house, can you distinguish the avocado taste or the lemon takes over it?
I baked this cake today and it came out perfect. If I want to serve the cake with a proper filling and frosting , which combination should I choose? Whipped cream + avocado + lime juice + icing sugar or butter cream + cream cheese + avocado ?
You can also just do a simple lime/lemon butter cream. That would taste really good 🙂
Thank you for this wonderful recipe. I’ve been looking around for recipe which doesn’t require any cornmeal (as I dint have any and I’m too lazy to buy it just for a cake).
I’ve reduced the sugar and still find it a little on the sweet side and I’ve substituted part of the sugar with brown sugar. The cake is perfect, though a tad dry. Maybe I’ll shorten the baking time for my next try. Do you think it baking in water bath will help to bring up its moist content?
I was just searching for something to do with the couple of perfectly ripe avocados in my refrigerator. Score! I love using avocados in desserts. Thank you for sharing!
I’d like to make this recipe in a cake pan rather than a loaf pan. Do you think it will be too dry? And what should I reduce the cooking time to? Thanks.
hi. i tried this recipe but the cake has a bitter aftertaste. is it like that? and also the cake isn’t as green as the one in the picture
Hi i tried out this recipe out but it tasted really bitter 😢 I dont know what was wrong with it though it smell really nice!
Hi Amisha, I baked it today. It turned out super awesome .. I loved the tangy lemon glaze with the cake. But it gives a mild bitter taste. Is that because of my overripe Avocado ??! I followed the recipe religiously , the only extra thing I added to the recipe was 2 teaspoons of vanilla extract .. I couldn’t find out what’s wrong with the cake.. Help me out!
Followed the recipe to the letter and the cake came out perfect. Wish I’d read the comments to the end though before trying it out. Mine’s also bitter, I don’t know why.
Even I am surprised as to why some people’s cake turned out bitter. Going to be making it this week again to test it.
I made this cake today in an egg shaped pan for my granddaughter’s avocado themed birthday. It took a bit longer to bake because of the pan, but was not dry al all. I used regular butter cream frosting. It did not taste bitter to me.
I love your innovation! Who would have thought to use flour in such an exotic dish?! Amazing.
I made this wonderful recipe today! Though my cooking time was drastically different than that suggested. I checked at 40 minutes and it was far too wet, again at 45, still wet bottom half of the toothpick, at 50 minutes the very bottom of the toothpick was still wet, so I went to 55! Typically, my oven favors the shorter end of baking estimates, but baking with avocado changes the game. As for the bitterness others are experiencing, it is most certainly because their avocados are too ripe. The flavor of this cake is divine, I added the zest of 2 lemons in the batter for extra oomf. Thank you for sharing, Amishi 🙂
They look very beautiful and appetizing. Thank you. I will definitely save your recipe and try to cook it sometime.
Have you tried this made with Almond flour??