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Vegan Avocado Lime Cake Recipe

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4.4 from 4 reviews

This Vegan Avocado Lime Cake is a soft, fluffy, and zesty dessert infused with tropical flavors of lime and coconut. It features a moist avocado lime coconut cake base, layered with a tangy raspberry jam and topped with a creamy vegan lime buttercream. An optional avocado ganache adds a rich, smooth finishing touch, making it a decadent yet wholesome treat perfect for breakfast or dessert.

Ingredients

Cake Wet Ingredients

  • 1 cup (250g) dairy-free milk
  • ~1 (200g) large avocado or 2 medium avocados (weighed after removing skin and seed)
  • 1 cup (200g) granulated sugar
  • ⅔ cup (165g) neutral flavored oil
  • 3 tablespoons (45g) lime juice
  • 1 tablespoon lime zest
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon coconut extract
  • ⅛ teaspoon green food coloring as needed (optional)

Cake Dry Ingredients

  • 3 cups (375g) all-purpose plain flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt

Buttercream Frosting

  • 1 cup (225g) vegan block butter, room temperature (or vegan spreadable margarine)
  • 4 cups (400g) powdered sugar / icing sugar, to taste
  • 2–3 teaspoons lime juice or dairy-free milk, if needed
  • 1 teaspoon vanilla extract

Raspberry Jam Filling

  • 1 cup (125g) fresh or frozen raspberries or strawberries, chopped
  • 2 tablespoons (25g) granulated sugar or any light colored sweetener, to taste
  • 1 ½ tablespoon (11g) cornstarch / corn flour

Avocado Ganache (Optional)

  • ⅓ cup (80g) thick scoopable canned coconut cream
  • 100g vegan white chocolate
  • 50g avocado (about 1/4 of a large avocado)
  • Few drops green food coloring as needed

To Decorate (Optional)

  • ½ cup (160g) raspberry jam or homemade jam
  • Lime thinly sliced
  • Shredded coconut
  • Rose petals

Instructions

  1. Preheat and Prepare: Preheat your oven to 180°C (355°F). Grease or line two 8-inch (20 cm) round cake pans with parchment paper to prevent sticking.
  2. Blend Wet Ingredients: Combine all wet ingredients—dairy-free milk, avocado flesh, sugar, oil, lime juice, lime zest, vanilla extract, coconut extract, and optional green food coloring—in a large mixing bowl. Use a stick blender, stand blender, or food processor to blend until smooth and well mixed.
  3. Mix Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and pinch of salt to the bowl with wet ingredients. Stir gently together until well combined. It is okay if a few small lumps remain as long as there are no dry flour pockets.
  4. Divide Batter and Bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  5. Cool Cakes: Let the cakes cool in their pans for 15 minutes, then transfer them onto wire racks to cool completely before frosting.
  6. Prepare Buttercream Frosting: Beat vegan block butter in a large bowl or stand mixer until light and fluffy. Add powdered sugar, lime juice, and vanilla extract. Continue beating until well combined and adjust consistency with more sugar for firmer frosting or lime juice/dairy-free milk for softer.
  7. Make Quick Raspberry Jam: Place chopped berries, sugar, cornstarch, and a dash of water into a small saucepan. Stir and bring to a gentle simmer over medium heat. Cook for 10 minutes, stirring and mashing berries, until thickened. Add more water for thinner jam if desired. Cool to room temperature.
  8. Make Avocado Ganache (Optional): Warm coconut cream in a small saucepan until melted. Remove from heat and add vegan white chocolate; let sit for 5 minutes to soften. Blend with avocado and optional green coloring until smooth. Cool ganache until drizzling consistency before use.
  9. Assemble Cake: Level the cake layers by cutting off domes if needed. Place one layer on a serving plate. Spread or pipe about ¾ cup of buttercream on top. Build a ‘frosting dam’ if using jam and spread jam inside the dam. Top with the second cake layer.
  10. Frost and Decorate: Spread remaining frosting (around 1 ½ cups) evenly over the top and sides of the assembled cake. Optionally drizzle the avocado ganache down the sides and pipe remaining frosting on top. Decorate with raspberry jam, lime slices, shredded coconut, and rose petals as desired.
  11. Store: Keep cake in an airtight container at room temperature for 1 day or refrigerate. Bring to room temperature 1-2 hours before serving. Leftovers keep up to 5 days in fridge or 1 month frozen.

Notes

  • It is important to weigh avocado flesh (after peeling and pitting) for consistent cake texture, as adding too much avocado may make the cake dense.
  • Plan for approximately 2-3 medium limes for juice and zest used in the cake and buttercream combined.
  • Green food coloring intensity varies, so use less than 1/8 teaspoon if using gel. Alternatively, you can puree ½ to 1 cup baby spinach leaves with the avocado for natural color, but expect a denser cake.
  • Using vegan spreadable margarine instead of vegan block butter will yield a softer frosting; increase powdered sugar for stability and keep cake chilled until serving. Adding vegan shortening can also stabilize frosting.
  • For convenience, store-bought jam (160 grams) can replace homemade jam; cook it with 1 ½ tablespoons cornstarch until thickened before using.

Find it online: https://bitezly.com/vegan-avocado-lime-cake-recipe/