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    Home » Bread » Avocado Almond Pound Cake

    Avocado Almond Pound Cake

    January 21, 2016 By Sarah 7 Comments

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    Avocado replaces butter or oil in this loaf cake that's moist, dense, and aromatic with almond.

    Avocado Almond Pound Cake 1

    January is the coldest month where I live. Survival calls for wool sweaters, steaming cups of tea, warm tartan blankets, and most of all, healthy homemade baked goods like this.

    Because I don’t think there’s anything more comforting than baking on a winter’s day.

    Avocado Almond Pound Cake 2

    I love using almond flour in my baked goods and I typically go for a more basic (unflavored) loaf. However, one day when I was in the mood to bake I found a lonely avocado nearly on its last legs in my fridge. Now, of course I could have gone the route of guacamole (and truth be told, I usually do!), but I wanted something a little different. A sweet loaf cake came to mind and along with it, the idea of using mashed avocado instead of butter or oil, which worked like a charm.

    Avocado Almond Pound Cake 3

    This loaf cake is moist and dense, and aromatic with almond. Two of the main sources of fat in this recipe – almond flour and avocado – are great sources of heart-healthy fat. This cake makes a delicious dessert or sweet snack with tea, but it’s also lovely toasted for breakfast (and perhaps topped with homemade cranberry jam, like this).

    What’s your favorite way to stay warm in the winter?

    Avocado Almond Pound Cake 4

    Print
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    Avocado Almond Pound Cake


    • Author: Faith
    • Total Time: 1 hour
    • Yield: 1 (8 ½ by 4 ½-inch) loaf; 8 servings 1x
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    Description

    Avocado replaces butter or oil in this loaf cake that's moist, dense, and aromatic with almond.


    Ingredients

    Scale
    • Coconut oil, to grease the loaf pan
    • 2 cups (230 g) almond flour
    • 2 tablespoons arrowroot flour
    • 2 tablespoons tapioca flour
    • ¾ teaspoon baking powder
    • ¼ teaspoon salt
    • ⅛ teaspoon baking soda
    • ⅛ teaspoon ground mahlab (optional)
    • 1 medium-sized ripe avocado, mashed (a slightly scant 1 cup of mashed avocado)
    • 3 large eggs
    • ½ cup (75 g) coconut sugar
    • ¼ cup (60 ml) plain, unsweetened almond “milk” (or any kind of milk you like)
    • 1 ½ teaspoons pure vanilla extract
    • 1 ½ teaspoons pure almond extract
    • 1 teaspoon apple cider vinegar
    • 2 tablespoons raw almonds, chopped (for the top)

    Instructions

    1. Preheat the oven to 350F; grease an 8 ½ by 4 ½-inch loaf pan with coconut oil and set aside.
    2. Whisk together the almond flour, arrowroot flour, tapioca flour, baking powder, salt, baking soda, and mahlab in a large bowl; set aside.
    3. Combine the avocado, eggs, coconut sugar, milk, vanilla extract, almond extract, and vinegar in a food processor or blender until pureed.
    4. Stir the wet ingredients into the dry, being careful not to over-mix.
    5. Pour the batter into the prepared loaf pan and bake until a wooden pick inserted in the center comes out clean or with just a couple crumbs, about 45 minutes.
    6. Cool on a wire rack before slicing, and store any leftovers wrapped in the fridge for up to 5 days (after it’s been refrigerated, I like to toast the bread before serving).
    • Prep Time: 15 mins
    • Cook Time: 45 mins

    Nutrition

    • Serving Size: ⅛ of cake
    • Calories: 273
    • Sugar: 11
    • Sodium: 339
    • Fat: 19
    • Saturated Fat: 2
    • Trans Fat: 0
    • Carbohydrates: 21
    • Fiber: 5
    • Protein: 9
    • Cholesterol: 66

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    Reader Interactions

    Comments

    1. linda \\ the baker who kerns

      January 29, 2016 at 7:39 pm

      I love almond flour too, I just wish it wasn't so expensive! I have never put in avocado in my bakes before but I have to try it. It looks pretty delicious!

      Reply
    2. Bahee Van de Bor

      April 03, 2016 at 9:09 pm

      Faith I have never baked with avocado before, I think Ill give it a try :)

      Reply
      • faith

        April 18, 2016 at 4:03 pm

        I hope you enjoy it! :)

        Reply
    3. Joe

      August 23, 2018 at 2:09 am

      Looking for starch free recipes. What can the arrowroot and tapioca starch be replaced with?

      Reply
      • faith

        September 02, 2018 at 6:36 pm

        Joe, I haven't played around with this recipe specifically, but in general, the following ingredients may work instead of tapioca and/or arrowroot: xanthan gum, flaxseed meal, chia seeds, psyllium powder, or beef gelatin. If you decide to play with this recipe, please let me know how it goes!

        Reply

    Trackbacks

    1. Fudgsicles (aka Chocolate Popsicles) - Healthy Sweet Eats says:
      July 29, 2019 at 11:22 am

      […] Avocado Almond Pound Cake […]

      Reply
    2. Vanilla Pound Cake Recipe with Easy Strawberry Sauce - An Edible Mosaic™ says:
      April 15, 2020 at 1:55 pm

      […] Avocado Almond Pound Cake […]

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    Hi, I'm Sarah! I believe you can have your cake and eat it too. For breakfast. If you're looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair!

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