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Vegan Avocado Lime Coconut CakePinShare

Updated: Jul 25, 2023

Chef Anthea - Rainbow Nourishments.


Soft, fluffy and zesty vegan avocado cake with the tropical flavors of lime and coconut. This decadent cake is decorated with an avocado ganache, quick raspberry jam and vanilla lime buttercream.



What to expect from this cake

TASTE/TEXTURE: This cake tastes like a tropical holiday with a hint of avocado. It's superbly fluffy and moist!

DIFFICULTY: The sponge cake layers and buttercream are straightforward to make. Typical of white chocolate ganaches, the avocado ganache is a little finicky. However, I've provided a few tips in the blog post below.

Alternatively, check out my vegan avocado muffins!


Ingredients you'll need


Notes about the ingredients

Ripe avocado makes the cake extra velvety and moist.

Lime juice and lime zest. I added lots of lime juice/zest for the best flavor but not too much that it weighs down the avocado cake (yes, citrus can do that!).

Coconut extract complements the lime without changing the texture of the cake. I experimented with dried coconut and coconut milk and don't recommend them for this recipe.

Green food coloring (optional) makes the cake a pretty green color! Without the food color, your cake will be a light pastel green.

TIP: Don't be tempted to add more avocado or lime juice as it will make the cake dense and stodgy.


Making the cake batter

The avocado cake batter comes together in one bowl!

If you have a stick blender, puree all the wet ingredients in a large mixing bowl. Alternatively, use a stand blender or food processor to puree the ingredients, then transfer the mixture to a bowl. Just make sure that there are no chunks of avocado!

The color of your avocado mixture will be similar to the color of your final cake. So, feel free to add more coloring if desired!

Then add all your dry ingredients and mix until the mixture is well combined.




Baking the cake

The avocado cake layers usually take 30 minutes to bake. If you insert a toothpick in the middle, it should come out relatively clean. If your toothpick has a few moist crumbs on it, that's fine but there shouldn't be any wet batter.

The cake will deflate a little when you take it out of the oven and that's okay!

TIP: If you own cake strips, I recommend using them for this cake. The cakes dome a little but the flatter the cakes, the better they'll be for stacking!




Making the avocado ganache

White chocolate ganache is notoriously fiddly and more temperamental than regular chocolate ganache. If it's too warm, it will drip to the bottom of the cake. If it's too thick, it won't drip much. My top tips are:

  • Make sure your ganache is slightly warmer than room temperature

  • Definitely test your ganache on the side of a bowl or cup or do one test drip on the side of your cake. If your ganache drips too far, let it cool for a few minutes. If it doesn't drip much, microwave your ganache in 10 second increments.

If you want to make the ganache but don't want to fuss around, I recommend using for just the top of your avocado cake. Pour the ganache on top and spread it with a spatula or spoon :).





Preparing the jam filling

You can use store-bought jam or make a homemade cheat jam using 3 ingredients. Just make sure that the jam is thick so it doesn't ooze out of the cake.

If you use store-bought jam, I strongly recommend cooking it with cornstarch on the stovetop to thicken it.

Before you spoon your jam in your cake, I suggest creating a 'dam' of frosting. This ensures the jam doesn't leak out the cake and down the sides. You can see how to pipe a 'frosting dam' in this helpful post by Life, Love and Sugar.



Decorating the cake

You're welcome to decorate this cake in whatever way you wish. However, to achieve the look of the cake in the pictures, here are my top tips:

  • Prepare all the components (jam, buttercream and ganache) before you start decorating the cake.

  • Make sure your cake layers are chilled or at room temperature. Warm cakes melt frosting!




Customizing the cake

Can I use baby spinach instead of green food coloring?You can, however, spinach makes the cake denser just like my avocado muffins and affects the flavor. If you use spinach, I recommend using ½ cup (15g) and blending it with the avocado. Can I replace the oil with more avocado?Yes, however, the cake will be much denser and almost muffin-like. Can I replace the sugar with banana or applesauce?I don't recommend any additional fruit to this recipe. I have tried this and it resulted in thick dense lines at the bottom of the cake.

 


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