My neighbor brought a green loaf to a potluck years ago and everyone kept asking what it was. She finally admitted it was avocado, braced for judgment, and got none. Dense, subtly sweet, and nothing like a conventional pound cake in texture, it stuck with me. Avocado does something interesting in baking: it replaces fat without announcing itself. You don’t taste avocado exactly. You taste moisture, a slight richness, a gentle grassy note that keeps the cake from being cloying. This recipe leans into that with a short ingredient list, no fuss, and the option to go gluten-free with almond and coconut flour if that’s your situation. It’s the sort of cake you make on a Sunday afternoon and slice for the rest of the week.
How to Make Avocado Pound Cake
Use the right avocados
Ripe but not overripe. Black-skinned Hass at peak creaminess is what you want. Overripe avocado gets stringy and can turn the crumb slightly bitter. Mash very thoroughly before mixing so there are no lumps.
The flour question
White whole wheat flour gives a slightly nuttier loaf that still holds together well. The almond and coconut flour blend is denser and more moist, better if you’re eating it plain rather than toasted. Don’t try to substitute one for the other mid-recipe; the ratios aren’t the same. 
Cool it completely
This cake needs to cool in the pan for at least 15 minutes before you turn it out, and then fully on a wire rack before slicing. Cut it warm and it crumbles. Stored in an airtight container it holds well for three days.
Avocado Pound Cake
- Total Time: 55 minutes
- Yield: Serves 8
- Diet: Vegetarian, Gluten-Free
Description
Moist and subtly sweet, this avocado pound cake is surprisingly delicious. A perfect afternoon treat or elegant dessert.
Ingredients
- 1 cups (237 ml) mashed avocado
- 1/3 cup or sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cups (237 ml) white whole wheat flour OR 1/4 cup almond meal plus 1/4 cup coconut flour
- 1/4 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (177°C).
- Grease a loaf pan and set aside.
- In a large bowl, combine the mashed avocado, erythritol or sugar, brown sugar or erythritol plus molasses, egg replacer or eggs, and vanilla extract; stir until completely smooth and combined. Set aside.
- In a medium bowl, combine the flour, baking powder, and salt.
- Add the dry ingredients to the avocado mixture and stir until completely combined.
- Spread the batter into the prepared loaf pan.
- Bake in the oven at 350°F (177°C) for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before cutting into slices.
Notes
- For a richer flavor, use ripe, but not overripe, avocados.
- To make this gluten-free, use only almond and coconut flour as specified in the ingredient list.
- Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 3
- Protein: 4
- Cholesterol: 50
Find it online: https://honestcooking.com/avocado-pound-cake/
Frequently Asked Questions
Will this cake taste like avocado?
No. The vanilla, sugars, and baking process mask the avocado flavor entirely. The cake tastes like a classic, mildly sweet pound cake.
Can I use the almond meal and coconut flour blend instead of wheat flour?
Yes, that swap makes the cake gluten-free. The texture will be slightly denser and more crumbly, but it still works well. Coconut flour absorbs more moisture, so don’t add extra.
How should I store this pound cake?
Wrap it tightly in plastic wrap and store at room temperature for up to two days. For longer storage, refrigerate for up to five days. The avocado fat keeps it moist even when chilled.
“1 tablespoon 2 eggs” ?
“combine the mashed avocado, erythritol or sugar, brown sugar or erythritol plus molasses, egg replacer or eggs, and vanilla extract and still until completely smooth and combined.”
“the prepared loaf pan”
There are MANY PROBLEMS with this recipe. You can’t be careless when you post baking recipes, darling.