At last, I have discovered why the Wicked Witch of the West was green.
She ate too many avocados! And everyone thought she was wicked because she hid avocados in her delicious baked goods. Of course, the people of Oz assumed this was meant to turn them green, too… but she really just used them to make her cakes magically delicious and healthy.
Well, alright, it was me that hid avocados in my cake to make it healthy, but who knows? If water can melt a witch, who says avocados don’t make them green?
This season, I think avocados are the new everything creamy. In case you hadn’t noticed with all my avocado sauces of late. (I haven’t even turned green yet!) And, in case you didn’t know this also means avocado is the new butter.
Also – FYI to those who love delicious things but can’t figure out how to compromise between cake and calories… this is my gift to you: the knowledge that this kind of “butter” has 386 calories / 34 g fat per unrefined, vegan cup vs. 1628 calories / 184 g fat (mostly saturated) per cup of real deal butter. Just for the visual.
When you can’t tell the difference in the cake but you can in your waistline… well, simply try it and believe.
Lime in the Avocado Cake
This recipe is inspired and based on a recipe by an amazing recipe for "Sweet Berry Lime Cake" from one of my new favorite blogs, by Joy the Baker. I have tweaked it for this post. Incidentally, the name for this cake is also reminiscent of a song title.
1 ¼ cups granulated sugar
Lime zest from 2 limes
1 ½ cups whole wheat pastry flour (125 grams)
1 ½ cups all-purpose flour (125 grams)
1 tablespoon baking soda
1 teaspoon salt
3 large eggs
6 oz. ( ¾ c.) avocado (about 1 ½ avocados, peeled and pureed – but be sure to weigh the puree on a scale)
2 oz. (¼ c.) melted coconut oil (you can sub regular butter or avocado if need be)
Lime juice from 2 limes (about 4 T.)
¾ cup almond milk + 1 T. more
More coconut oil or vegetable shortening for greasing the pan
Preheat the oven to 350 degrees F. and grease and flour a Bundt pan and set aside.
BTW – I find it helpful if you grease the pan, sprinkle flour all over it, and then bang the pan against a table to shake whatever’s loose to the bottom. Then you can turn the pan and rotate it on its side until all the loose flour covers the inside of the pan. Keep repeating this until the whole entire Bundt pan is covered with flour but there is no excess flour. So important if you don’t want tons of cake stuck to the pan in the end.
You can either rub the sugar and lime together in a bowl with your fingers – which leaves your fingers zesty and delicious smelling – or as I chose to do, place them both in a food processor and whir together for a minute to distribute the lime flavor throughout the sugar.
In one bowl, combine the ingredients from sugar through salt (all the dry) together. In another bowl, combine eggs through almond milk (all the wet) together with a whisk.
Mix the wet ingredients into the dry until well combined, but be careful not to overmix.
If you want to make a cake more like Joy’s, she folds in fresh raspberries and blueberries here!
Scoop the batter into the Bundt pan and bake for 50 minutes on the center rack of the oven without disturbing. Check to see if a toothpick comes out clean. If it needs more time, 5-10 more minutes should do it.
Cool 20 min in the pan, and then invert onto a wire rack to cool completely.
I made a simple glaze here: juice of one lime (2 T.), 1 T. melted coconut oil (or butter) and about 1.5 cups powdered sugar, more or less. When the cake is totally cooled, drizzle the glaze on very slowly, in layers.