Avocado replaces butter or oil in this loaf cake that’s moist, dense, and aromatic with almond.
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.
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.
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?
- Yields: 1 (8 1/2 by 4 1/2-inch) loaf; 8 servings
- Serving size: 1/8 of cake
- Calories: 273
- Fat: 19
- Saturated fat: 2
- Trans fat: 0
- Carbohydrates: 21
- Sugar: 11
- Sodium: 339
- Fiber: 5
- Protein: 9
- Cholesterol: 66
- Coconut oil, to grease the loaf pan
- 2 cups (230 g) almond flour
- 2 tablespoons arrowroot flour
- 2 tablespoons tapioca flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/8 teaspoon ground mahlab (optional)
- 1 medium-sized ripe avocado, mashed (a slightly scant 1 cup of mashed avocado)
- 3 large eggs
- 1/2 cup (75 g) coconut sugar
- 1/4 cup (60 ml) plain, unsweetened almond “milk” (or any kind of milk you like)
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 1 teaspoon apple cider vinegar
- 2 tablespoons raw almonds, chopped (for the top)
- Preheat the oven to 350F; grease an 8 1/2 by 4 1/2-inch loaf pan with coconut oil and set aside.
- Whisk together the almond flour, arrowroot flour, tapioca flour, baking powder, salt, baking soda, and mahlab in a large bowl; set aside.
- Combine the avocado, eggs, coconut sugar, milk, vanilla extract, almond extract, and vinegar in a food processor or blender until pureed.
- Stir the wet ingredients into the dry, being careful not to over-mix.
- 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.
- 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).