Tired of my avocado posts already? Well I hope not, for as warned, they are still comin’ at you 😀 So brace yourself for yet another one now.

If you have been following the happenings in my life, you will know that I had an avocado windfall this season and this gave rise to recipes like the ever popular Guacamole and my own creation which I was quite proud of, namely the Avocado White Chocolate Mousse.

In the past, I have enjoyed avocados in various forms, including the ridiculously easy usual suspects like milk shake, smoothies, avocado toast, dips, salads and even plain ol’ avocado with sugar.

While baking with avocado is not new, I have always preferred my avocados uncooked and hence never ventured into that space. But a dire necessity to consume the tons of fruit that were all simultaneously ripening, coupled with a serious amount of corona lockdown time on my hands, propelled me in the direction of creating a cake with the pulp and also using up some of the green matcha powder that I had also recently got my hands on (speaking of which, may I distract you for a moment with my Matcha Sourdough Loaf?)

Hence was born the Avocado Cake with Mint, Matcha and White Chocolate Frosting.

Baking with avocados –

Being a creamy and buttery fruit, avocados lend themselves quite easily to cakes, brownies, muffins etc. Also its texture is conducive to replacing the fat and at times even eggs in these baked goods.

Its mildness does not interfere with the dominant flavors of the baked product and it also makes the end result moister.

The downside is that avocados do not keep well for too long, even when cooked or baked. Due to this, the cakes etc tend to turn bitter after 2 – 3 days, even on refrigeration.

However, that may not pose a big problem because it is hardly difficult to consume these treats and in the case of this cake that we are going to bake here, the added chocolate frosting will ensure that not even a single crumb will make it to the next day 😀

Processing an avocado –

The fruit is palatable only when properly ripened. Avocado pulp is obtained by slicing ripe avocados vertically and scooping out the flesh and mashing it. The big round seed is discarded, though I usually use it as a prop in my photographs before throwing it away.

Avocado cake recipe –

Time taken – 

20 minutes prep time and 40 minutes bake time

Ingredients

For the cake –

Whole Wheat Flour (WWF) – 170 gm

Cinnamon powder – 1 teaspoon

Nutmeg powder – 1/2 teaspoon

Baking Powder – 1 teaspoon

Baking Soda – 1 teaspoon

Salt – 1/2 teaspoon

Matcha powder – 2 teaspoon

Mint powder – 1 teaspoon

Vanilla powder – 1/4 teaspoon (or vanilla extract 1/2 teaspoon)

Poppy seeds – 1 tablespoon

Zereshk berries – 2 tablespoon (optional)

Oil – 1/4 cup (I used sunflower oil)

Eggs – 2

Raw sugar (or any sugar) – 1/2 cup

Lime juice – 1 tablespoon

Ripe Avocado mashed – 200 gm (approximately 1 cup)

Buttermilk – 1/2 cup

For the frosting – 

White chocolate – 100 gm (see Notes)

Buttermilk – 2 tablespoon

Mint powder – 1 teaspoon

Matcha powder – 1 teaspoon

Sea salt (or regular salt) – 1/8 teaspoon

Equipment used – 

9x5x3 inches Kitchen Aid loaf tin

Method –

Prepare the loaf tin by greasing the sides and lining the base with parchment paper.

Sift the dry ingredients namely the flour, cinnamon powder, nutmeg powder, baking powder, baking soda, salt, matcha, mint and vanilla powder.

In a bowl, add the oil, sugar, eggs, lime juice, poppy seeds, zereshk (if using), mashed avocado and lime juice and mix well with a spatula or whisk or electric beater.

Add the dry ingredients to the wet and gently mix till incorporated.

Preheat the oven to 180 deg c.

Pour the batter into the loaf tin.

Place the tin in the preheated oven and bake for 40 – 50 minutes or until a knife inserted into the the cake, comes out clean.

Remove the cake from the tin and allow it to cool to room temperature on a rack.

For the frosting –

Melt the chocolate in the microwave or double boiler. If it is at room temperature, it should melt in the microwave in 30 – 60 seconds stirring once or twice in between.

Add the mint, matcha, salt and buttermilk and blend well with a spatula. Make sure that the buttermilk is st room temperature and not chilled, or else it will tend to set the chocolate on contact and you will get hard bits instead of a smooth paste.

Pour the frosting over the cooled cake and spread it with a spatula.

Place the cake in an airtight container and chill until the frosting sets.

The avocado cake should be stored in the fridge in a closed container and should be eaten within 2 days because the fruit tends to make the cake turn bitterish, if kept beyond that.

Notes – 

I used white compound chocolate. 100 gm gave me a thin layer of frosting. You can use more chocolate if you want a thicker layer.

I hope you will successfully try this recipe and I would really appreciate if you leave your feedback in the Blog comments.

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