Dairy-Free Lemon Avocado Pound Cake

For those looking for a delightful dairy-free dessert, we present the Lemon Avocado Pound Cake. Packed with wholesome ingredients and bursting with zesty lemon flavor, this cake will satisfy your cravings without any dairy products.

The combination of wholemeal flour, cornflour, and baking powder provides the perfect base for this moist and flavorful pound cake. The richness of raw caster sugar and the delightful texture of desiccated coconut complement each other to create a harmonious blend of sweetness and nuttiness. Instead of using dairy-based fats, this recipe calls for coconut oil, which not only adds a wonderful tropical aroma but also keeps the cake dairy-free.

The star of this recipe is the mashed avocados, which add creaminess and moisture to the cake while eliminating the need for any dairy. Coupled with coconut milk, these avocados create a delightful texture and enhance the overall taste of the pound cake.

To top it all off, we have a luscious dairy-free coconut icing that takes this cake to the next level. Made with coconut cream and a touch of honey, this icing is velvety smooth and adds a tropical twist to the already delightful Lemon Avocado Pound Cake.

So, if you’re in the mood for a dairy-free treat that’s both wholesome and indulgent, give this Lemon Avocado Pound Cake a try. It’s perfect for sharing with friends and family, and it’s sure to become a favorite for all occasions.

INGREDIENTS:

For Avocado Cake:

• 1¼ cups plain wholemeal flour
• ¼ cup cornflour
• 1 tablespoon baking powder
• 1 cup raw caster sugar
• 1/2 cup desiccated coconut
• ¼ cup coconut oil
• 2 eggs
• 2 teaspoons finely grated lemon rind
• 2 medium avocados, mashed (1¼ cups mashed)
• 1/2 cup coconut milk
• ¼ cup shredded coconut

For Coconut Icing:

• 400ml tin coconut cream (chilled for 24 hours)
• 1 ½ tablespoons honey

INSTRUCTIONS:

For Avocado Cake:

1. Preheat your oven to 180°C / 160°C fan-forced and line a loaf tin with baking paper.
2. In a large bowl, mix together the plain wholemeal flour, cornflour, baking powder, raw caster sugar, and desiccated coconut.
3. Create a well in the center and add the coconut oil, eggs, finely grated lemon rind, mashed avocados, and coconut milk. Whisk until the ingredients are just combined.
4. Pour the batter into the prepared loaf tin and bake for 50 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the tin.
5. While the cake cools, prepare the coconut icing.

For Coconut Icing:

1. After refrigerating the coconut cream for 24 hours, scoop out the top firm creamy layer, which should yield about 3/4 cup.
2. In a large bowl, combine the coconut cream and honey. Mix until you achieve a smooth and creamy icing consistency. If the icing is too thick, add a few tablespoons of coconut milk or water to thin it out.

When ready to serve, spoon the luscious coconut icing over the cooled Lemon Avocado Pound Cake and scatter shredded coconut on top for a finishing touch. Your dairy-free treat is now ready to be enjoyed!

Whether you follow a dairy-free lifestyle or simply want to explore new and exciting flavors, this Lemon Avocado Pound Cake is a delightful option that everyone will love. Enjoy its wholesome goodness and refreshing citrus notes in every bite!