Avocado is one of my favorite fruits in the world. It is creamy and tasty, and full of essential healthy monounsaturated fatty acids, fiber, vitamins and minerals. Avocado is a great ingredient to use in smoothies, sugar free raw cakes and salads. But avocado is also a great vegan butter substitute and does wonders for the skin.
“Green heaven”: a gluten free and vegan raw avocado lemon cake
We spotted this recipe for this sugar free cake on Weganon, an awesome Polish vegan cooking blog. Even if you can’t read Polish, I would recommend checking out his fantastic pictures! We adapted it a little by taking out the agave or maple syrup to make the avocado layer truly sugar free.
Even without the syrup, this raw avocado lemon cake has a very pleasant, mildly sweet taste of its own. This is probably thanks to the coconut milk, lemon and avocado.
The cake is naturally without gluten, vegan and it doesn’t contain any added sugars, except of course the fruit sugar that naturally occurs in the dates, lemon and kiwi.
Except being delicious and healthy, the cake is very pleasing to the eye. We invited some friends to help us eat the cake and I can confirm that the cake was a great success. Some friends even swore never to eat sugar again and another pledged to do our 1 week sugar detox.
Fruit for topping your raw avocado lemon cake
I used kiwi for topping this sugar free cake and some desiccated coconut. You can also use other fruit that you might have at home, such as raspberries or strawberries, pineapple or pear. I do think that the taste and especially the color of kiwi match very well with the rest of the cake.
"Green heaven": raw avocado lemon cake with kiwi
Ingredients
Base
- 1 cup desiccated coconut
- 1 cup almonds or peanuts
- 10 medjool dates shortly soak in water before blending
Avocado layer
- 2 avocados ripe
- 100 grams coconut oil
- 1 can coconut milk from the fridge
- 2 lemons juice and skin
- kiwi for decoration
- desiccated coconut for decoration
Instructions
Base
- Put all the ingredients for the base in a blender or mixer and mix well until you get a sticky smooth mass that you will easily retain its shape when you knead it. If this doesn't happen, you will probably need to add some more dates.
- Put the dough for the base in a springform pan (22 cm/9 inch) lined with parchment paper and press until you have a nice, strong base which is evenly distributed over the bottom of your springform pan.
Avocado layer
- Put avocado flesh, coconut oil, coconut milk (only the hard part), lemon juice and lemon skin in a blender and mix everything together until you get a creamy smooth mass.
- Pour your mass onto the base.
- Put the cake in the freezer for 1 or 2 hours until the avocado layer is hard.
- Decorate your cake with kiwi (or any other fruits of your choice) and desiccated coconut.
- Invite some friends over and enjoy.
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