Description
Moist and subtly sweet, this avocado pound cake is surprisingly delicious. A perfect afternoon treat or elegant dessert.
Ingredients
Units
Scale
- 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