I've been neglecting my blog lately. It wasn't intentional though. A couple of days ago marked the last day of my first trimester. Yes, we're expecting our second bundle of joy this fall! It hasn't been an easy first trimester compared to when I was pregnant with my love. I've had strong food aversions (especially garlic and Korean food, gasp!), scent aversions, crazy dreams, nausea, fatigue...shall I go on?
It wasn't like this with my first. I had no symptoms at all, except for the fact that I ate a whole lot. And I mean a LOT. I'm feeling better but not 100%. And with allergy season upon us, boy has it been miserable. Okay, enough of my pity story. That's why I haven't been in the kitchen lately. Except to cook simple meals that doesn't smell up the entire house.
So today, I wanted to share with you this healthy (well somewhat) and moist avocado cake. Made with sour cream and avocados, this cake has not a lick of butter (but it would have been even better with some butter of course). I wanted to see how avocados would do as a replacement for butter. I substituted unsweetened coconut flakes for sweetened and used 1/2 cup less sugar to lower the sweetness factor since the amazing lime glaze was smothered on it.
As we all know avocados are an amazing fruit that is low in saturated fat and has over 20 essential nutrients. This rich and creamy fruit is one of my favorites. Avocados also pair nicely with pink grapefruit like in this Avocado and Pink Grapefruit Salad.
Recipe Courtesy of The Amazing Avocado with Modifications
2 Avocados, Peeled & Mashed
3 cups White Sugar ( I used 2-1/2 cups)
1-1/2 tsp Vanila Extract
2 tbsp Fresh Lime Juice
1/2 Cup Sour Cream
3 Cups All Purpose Flour
1 tsp Baking Powder
Zest of 1 Lime (reserve a tsp for the glaze)
1 Cup Sweetened Coconut Flakes (I used unsweetened)
1. Preheat your oven to 350º and spray your bundt pan thoroughly with baking spray. Sift together the flour and baking powder and set aside.
2. In a large bowl or stand alone mixer, cream together the avocado and sugar until thoroughly mixed. Beat in the eggs one at a time, then stir in the vanilla, lime juice, sour cream, lime zest and coconut flakes.
3. Beat in the flour mixture, mixing until just incorporated. Pour batter into prepared bundt pan and bake for 1 hour or until toothpick inserted in the center comes out clean. Cool 10 minutes then invert onto plate.
1 Cup Confectioners Sugar
3 tbsp Fresh Lime Juice
Reserved lime zest
Combine the above ingredients and drizzle over the warm cake. Sprinkle with coconut if you wish.
I was a bit worried when I poured the batter into the bundt pan, because the batter appeared a bit thick than I would have liked. But, the cake same out moist, a bit dense and pretty tasty considering I replaced my favorite ingredient, butter. The lime glaze was fantastic. Tart and flavorful, it added the perfect balance of sweetness and tanginess. I licked every drop of the glaze. SOOO good. And don't you just love the color the avocado yielded. Hope you'll try it. Enjoy!