Avocado Cake with Avocado Frosting

Difficulty:
1/5

 

Servings: 4

Ease of Preparation: Easy

 


 

Ingredients

  • Avocado Oil Cake:
    • ½ cup (120 ml) room temperature butter, plus more for greasing
    • ¾ cup (180 ml) polenta, plus more for dusting
    • 1 cup (240 ml) flour, sifted
    • 2 teaspoons (10 ml) baking powder
    • 1 teaspoon (5 ml) table salt
    • ½ cup (120 ml) avocado oil
    • 5 whole eggs + 2 egg yolks
    • 1 cup (240 ml) sugar
  • Avocado Frosting:
    • 1 ripe avocado
    • 1 tablespoon (15 ml) butter, room temperature
    • ½ teaspoon (2.5 ml) vanilla extract
    • ⅛ teaspoon (0.75 ml) salt
    • 2 cups (470 ml) icing sugar 

Method

  • For the Avocado Oil Cake:
    • Preheat oven to 350 F (175 C)
    • Grease a 10 cup (2.5 L) Bundt cake pan liberally with butter or Avocado oil. Dust the bottom and sides of the pan with polenta.
    • In a bowl, mix the flour, polenta, baking powder, and salt. Set aside.
    • In a second bowl, mix the avocado oil, eggs, and yolks.
    • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, 4-5 minutes.
    • While the mixer is running, slowly add the egg mixture in stages until completely incorporated.
    • Add the flour mixture and mix until just incorporated.
    • Scrape batter into the prepared tin.
    • Bake until a toothpick inserted into the centre comes out clean, roughly 50 minutes.
    • Allow the cake to cool in the pan for 20 minutes, then invert onto a serving plate.
  • For the Avocado Frosting:
    • While the cake is baking, make the Avocado Frosting: In the bowl of a mini food pro, combine the avocado and butter. Beat on medium speed until no lumps remain.
    • Beat in the vanilla and salt.
    • While beating, slowly add in the sugar, roughly ½ cup (120 ml) at a time.
    • Transfer the frosting into a container and refrigerate for 20-30 minutes minimum to firm up.
    • Spread the frosting over the cake.
    • Slice and serve immediately.