I love avocados! Whether it’s in a salad, on toast, or in my green smoothie. And I love sweets! So it was only a matter of time that I HAD to try to combine those two. There are a ton of recipes for an avocado cake out there, but I decided to turn to one of my favorite healthy bakers out there – Sarah Britton. I got her cookbook “My new roots” for my birthday two years ago, and I’ve tried several recipes since then. And all turned out perfectly and were incredibly delicious and nourishing.
And so it was this time. Her recipe for this avocado lime cake is divine. She added some shredded coconuts to the almond date base which gives it a sweet tropical flavor. And the tangy lime avocado filling is just the perfect pairing.
I added some coconut yogurt to the filling to make it a little lighter and reduced the amount of sugar slightly because I found the date base to be already very sweet.
Sarah makes them as small individual tartlets, but I decided to make my life a little easier and made one bigger avocado lime cake.
This is a wonderfully refreshing dessert during summer times. And yes, although it seems like summer is coming to an end, there is still time to make and enjoy it!
I recommend using a decent food processor to make the base. I tried using my Vitamix blender, and it worked, but the mixture wasn’t that evenly.
This avocado lime cake is vegan, gluten-free, dairy-free, and has no refined sugar. Are you looking for other healthy summer treats? How about this zucchini bread? Or if you prefer a no-bake cake, check out these raw raspberry cheesecakes.
Have fun baking and don’t forget to tag #bakeandnourish when sharing your pictures. I love to see your baking results!
Love,
Marion
Avocado lime cake
A vegan and raw avocado cake that is refreshing and deliciously creamy.
Ingredients
- For the base:
- 150g nuts (I used almonds), soaked for at least 8 hours
- 150g soft dates
- 5 tablespoon shredded coconut
- 1 pinch of salt
- For the filling:
- The flesh of 3 ripe avocados
- 250g coconut yogurt
- 50ml maple syrup or honey (if not vegan)
- 1 1/5 tablespoons liquid coconut oil
- 60ml freshly squeezed lime juice
- Zest of 1 natural lime
Directions
- Step 1 Grease a cake pan (9-10 inch/23-26 cm) with coconut oil and set aside.
- Step 2 For the base, put the soaked (!) nuts in a food processor and chop roughly. Add the dates, shredded coconuts, and salt and pulse until everything is well combined and the mix is sticky. I like the base to be a bit crunchy still, so I made sure the nuts remain roughly chopped.
- Step 3 Using your hands, press the base mix firmly into the cake pan. The base should be very compact. Set aside.
- Step 4 To make the filling, place the flesh of the avocados and the coconut yogurt into a food processor and mix until smooth. Add the maple syrup (or honey), coconut oil, lime juice, and lime zest, and mix until the mix is totally creamy.
- Step 5 Pour the mix onto the base and place the cake in the freezer to set for about 1-2 hours.
- Step 6 Remove the tart from the freezer about 15-20 minutes before serving.
