VEGAN AVOCADO LIME COCONUT CAKE

Ingredients:

Cake Wet ingredients:

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

Cake Dry ingredients:

Buttercream frosting:

1 cup (225g) vegan block butter, room temperature (note 3 for 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:

Avocado ganache:

To decorate:

Instructions:

Preheat your oven to 180°C (355°F). Grease or line 2 x 8 inch (20 cm) round cake pans with parchment paper.

Make the Vegan Avocado Lime Coconut Cake:

Add the wet ingredients to a large mixing bowl and blend with a stick blender. Alternatively, blend the wet ingredients in a stand blender or food processor, then transfer the mixture to a large bowl.
Add the dry ingredients to the bowl and mix until well combined. A few small lumps are fine, as long as they aren't lumps of dry flour.
Divide the cake batter into your prepared cake pans.
Bake the cakes for around 30-35 minutes or until you can insert a toothpick in the middle and it comes out clean. A few crumbs on the toothpick are fine.
Allow the cakes to cool in their pans for 15 minutes. Then completely cool them on a wire rack.

Make the Buttercream:

Add the vegan butter to a large bowl or stand mixer. Beat until the butter is light and fluffy. Add the sugar, lime juice and vanilla extract and beat until combined. Add more sugar for a firmer frosting or more lime juice (or dairy-free milk) for a softer frosting.
Set aside until needed.

Make the Quick Jam:

Add all ingredients and a dash of water to a small saucepan and toss until combined. Bring to a gentle simmer for 10 minutes while stirring and mashing the berries. Add more water for a thinner jam or continue to simmer for a thicker jam.
When the jam has thickened, set aside to cool. It will thicken more while it cools.

Make the Avocado Ganache:

Melt the coconut cream in a small saucepan. Remove from the heat. Add the white chocolate and allow the mixture to sit for 5 minutes to soften the chocolate. Mix until combined.
Add the avocado to the mixture. Blend with a stick blender or stand blender until smooth.
Allow the ganache to cool until it's a drizzle consistency. If needed, add a dash of milk to thin the ganache or more coconut cream to thicken the ganache. You'll need to work with the ganache quickly.

Assemble the Cake:

Use a serrated knife to cut the domes off the cakes, if any. Place one cake layer on a serving plate.
Spread or pipe around ¾ cup of buttercream on the cake. If you're using the jam, create a 'frosting dam' then spread the raspberry jam in the middle. Place the remaining cake on top. Spread around 1 ½ cups of frosting around the tops and sides of the cake.
Drizzle the avocado ganache down the sides of the cake. If the ganache is too thick, warm it up for a few seconds in the microwave (see the blog post for more tips). Pipe the remaining frosting on top of the cake. Decorate the rest of the cake, as desired.
Store the cake in an airtight container at room temperature for 1 day or in the fridge. Allow the cake to come to room temperature for 1-2 hours before serving. Leftovers will keep in the fridge for 5 days or in the freezer for 1 month.

https://www.rainbownourishments.com/vegan-avocado-lime-coconut-cake/

cake recipe