Super Moist Vegan Avocado Lime Cake Recipe with no added Oil You'll Ever Need
I am sharing this easy healthier Ever Cake recipe you could want for your Celebration. My dairy-free irresistible and delicious Cake is made without Oil, Egg or Butter. This nutritious Cake is made with Avocados, Limes, Ground Hazelnut and other healthier ingredients with No Egg but has a creamy texture and is super moist and perfect for friends gathering, family gathering and Celebrations.
The mashed Avocados used for this recipe helps to enhance the texture and a great substitute for Oil and Eggs.
Any Cake made with Avocados is best enjoyed the same day because of Avocado browning but the taste and texture remains perfect. If you have leftover Cake and bothered about browning, carefully brush Lemon Juice on top of your leftover Cake and seal it in airtight Cake Container to delay Avocado browning process for about a day.
This recipe is easy with mashed Avocados. Carefully mash your Avocados with Fork or chop and puree the Avocados with the Blender. Follow this recipe and the Video tutorial closely for success in baking this awesome Cake.
2 tbsp freshly grated Lime Zest
3 medium Avocados (mashed or pureed with a Blender)
1 cup pure Organic Whole Cane Sugar
3 1/2 cups All-Purpose Flour
2 tbsp Baking Powder
1/2 tsp Salt
1/4 cup freshly squeezed Lime Juice
2 tbsp Ground Flax-seed
100ml Coconut Milk
2 tsp Cinnamon Extract
1/2 cup Ground Hazelnut
1 tsp Cinnamon
Avocado Lime Frosting
300 grams Cashew (soaked for 4 hours)
2 medium Avocados (mashed or pureed with a Blender)
1 tsp Vanilla Extract
4 tbsp freshly squeezed Lime Juice
1 tbsp freshly grated Lime Zest
100ml creamy canned Coconut Milk
4 tbsp Maple Syrup
Mash the 3 Avocados with fork or simply chop and puree the Avocados with the Blender.
Combine the Avocado puree with the wet ingredients including the Sugar.
Whisk with Electric Mixer or Hand mixer until the mixture is light but don't over-mix.
Mix the dry ingredients separately and sift the dry mixture to break up lumps.
Combine the mixed dry ingredients with the wet ingredients and mix until well combined.
Grease your Baking Pan lightly with Vegetable Oil and line the Pan bottom with Parchment Paper.
You can lightly flour the sides of the greased Pan with 1 tbsp of flour (just spread the flour into the Pan and hit the bottom of the Pan to shake off drifts of flour that you added to the Pan)
Pour Batter in into the prepared baking Pan (I baked mine with 24 cm x 24 cm square Spring-form Pan)
Bake for 35 minutes or until the toothpick inserted into the middle comes out clean (baking time varies so keep eye on your Cake to prevent much browning)
Mix all the ingredients for the frosting with the Blender until smooth.
Pour the thick mixture in a small Bowl with air tight lid.
Sprinkle Lemon Juice on top and cover with air tight lid.
Refrigerate for 15- 20 minutes for stability.
Stir the mixture again with spoon and frost the Cake.
Enjoy the Cake fresh.
I recommend eating your Cake within some hours after making it for the best. Cake with Avocados should not be stored because of browning which does not affect the texture or taste. Sprinkle Lemon Juice on top of any left over Cake to slow down Avocado browning process for about a day and store with air tight Cake container but be aware that this process is like adding extra liquid to your Cake and the texture might be affected.
Enjoy your Cake fresh!
Baking Time 35 mins
Preparation Time 30 minutes
Total Time 65 mins