Piece of life
Avocado came quite late into my life. Mainly, I was not fond of it until a few years ago. Then, I finally started to like it, and now it’s one of my favourite ingredients. After a long working day, my meal desire: a tuna and avocado sandwich (and some tomatoes and onion rings). Or even a delicious poke bowl with salmon, avocado and mango. Ah, I love it! Then, avocado to a sandwich, salad, or guacamole. I eat it anyway. But today, it is about a less common use that I want to talk to you about the sweet avocado version. Although it may sound inappropriate, you must know that avocado is a fruit. My mother-in-law was shocked the first time she saw me eating avocado in a salad [I guarantee you, now she is used to it]. The reason is that in Brazil, avocado is consumed as a sweet food [yes, it is a fruit]. The most popular recipe is probably the avocado smoothie [“vitamin de abacate”; prepared with avocado, milk and sugar]. Or simply as fresh fruit or in fruit salads. It was me who felt weird about it.
About the avocado cake
Ok, I already know what you’re thinking: avocado on a cake, she’s lost her mind. Well, no! Avocado in a cake is simply brilliant. The cake is uniquely soft [and stays that way for days and days]. And you know what? You cannot feel the avocado taste at all, the only clue that could threaten us would be the soft greenish colour of the dough, but it’s not as pronounced as I thought.
For the record, I was looking for a dairy-free cake recipe for my daughter’s birthday. And I came face to face with this recipe from the Australian avocados website that caught my eye because it contained…avocado. Considering my Brazilian experience with this fruit, I told myself it would not be such a crazy thing. Anyway, it was worth trying. The result surprised us, and the cake was a big hit. I made it again last week, and it was a success, even with the most skeptical ones.
Coconut and lime, the rest is a duo that works well, and the avocado… that’s the chef’s little surprise!
Avocado, coconut & lime cake (dairy-free)
Équipements
Ingredients
- 160 g whole flour
- 180 g avocado (about 2 small ones) mashed to puree
- 30 g cornstarch (Maïzena)
- 1/2 sachet baking powder
- 125 g sugar
- 50 g grated coconut unsweetened
- 2 eggs
- 125 ml coconut milk
- 50 ml avocado oil or other oil
- zests from 1 lime
- 1 pinch salt
For the glazing (optional)
- 50 g powdered sugar
- 1 coffee spoon lime juice environ
- grated coconut
Instructions
Preheat the oven 180°C (350°F)
- In a salad bowl, mix the flour, the cornstarch, the grated coconut, the baking powder, the sugar and the salt.
- Make a small cavity in the center of the mixture. Add the eggs, the avocado puree, the lemon zest, the oil and the coconut milk. Mix until you get a homogeneous dough.
- Grease and flour the cake mold. Pour in the dough.
- Bake for 50 to 60 min.
For glazing (optional)
- Dilute the powdered sugar in the lemon juice. Pour the mixture on the cake (after cooling).
- Sprinkle with grated coconut.
