avocado – Sweet Tooth Experiments

Avocado Strawberry Lemon Cake

Posted on July 18, 2020 Posted in Cakes .

Avocado Strawberry Lemon Cake

In a previous bake I loved the Avo, strawberry and lemon pairing but not the texture the avocado was doing to the cake…a chewy cake is not ideal! That’s what I found on first attempt of making this cake, but I continued to experiment with an Avo Strawberry and Lemon cake as the flavours were so delightful and tasty. Adding in some butter and downweighing the avo quantity slightly was the solution to getting this cake recipe to perfection.

Delicious filling, addictively scrumptious frosting and now a sturdy and delectable base, this recipe ticks all the boxes.

Ingredients:

Cake:

180g caster sugar
180g avocado,
60g butter, softened
½ tsn strawberry essence
½ tsn lemon zest
3 eggs
285g strawberry jam
270g self raising flour

Filling:

90g avocado
90g strawberry jam
30g custard powder

Frosting:

90g strawberry jam
90g butter, softened
150g icing sugar
90g strawberry jam
30g custard powder
½ lemon zest
3 drops pink food colouring

Method:

Preheat oven to 180c degrees and line a 30cm cake tin with baking paper.
Beat butter, sugar, avocado, essence and zest for 5 minutes or until creamy and pale with electric beaters.
Add the eggs one at a time, beating in between each addition.
Puree the jam in a food processor until smooth, leave aside.
Sieve the flour into the butter mix along with the strawberry jam puree. Beat with electric beats until just combined.
Pour the mix into the prepared cake tin and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean.
Wait 5 minutes then invert the cake onto a cake tray to cool completely.
Meanwhile make the filling by beating the ingredients together for 3 minutes.
Next, make the frosting by beating all the ingredients together with electric beaters for 5 minutes until light and fluffy.
Cut the top of the cake horizontally to even the surface (if needed) then cut the cake in half horizontally.
Spread the filling between the 2 cake layers.
Spread a light layer of frosting on the sides of the cake and the remaining on the top – enjoy!

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Avocado Strawberry Lemon Cake

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Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Posted on September 29, 2019 Posted in Slice .

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

After recently going on a gut loving and IBS focused diet I have been consuming a lot more raw, natural, seeds, nuts, good fats and vegetables.

If you follow this blog you will know I have baked gluten free many many times as well as used dried fruit instead of sugar and vegetables as the base for my sweet recipes (with taste testers never realising).

This recipe incorporates the above as well as uses coconut oil, almonds and avocado to replace butter, cream and the need for flour.

This recipe is super easy, literally all ingredients thrown into a blender and spooned into a cake tin in the oven, then boom – a delicious slice.

To take this slice to the next level I have made a simple avocado based icing, that just like the cake is made by simply bending the ingredients together.

This slice is rich, decadent and satisfying, without any sign that it’s full of vegetables and fruit.

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Ingredients:

Slice:

200g eggplant, diced
130g 70% dark chocolate
60g coconut oil
80g almond meal (ground almonds)
70g dates, chopped
30g cocoa powder
¼ tsn salt
1 tsn vanilla essence
60g toasted desiccated coconut
3 eggs
1 tsn baking powder
½ tsn bi-carbonate of soda

Icing:

1 Avocado (seeded and peeled)
20g cocoa powder
20g 70% dark chocolate
20g coconut oil
20g rice malt syrup

Method:

Pre heat the oven to 170c and line a 20cm x 20cm cake tin with baking paper.
Place the eggplant in a bowl and microwave for 4 minutes or until the eggplant is steaming and soft.
Place the chocolate and oil in another bowl and microwave for 1 minute or until the oil is melted.
Remove the bowl from the microwave and stir until the mix is silky smooth and combine.
Place the almond meal, dates, cocoa powder and salt into a food processor and blitz until mix resembles fine breadcrumb texture.
Add the eggplant, chocolate mix, vanilla, coconut, baking powder, bi-carbonate of soda and eggs to the mix and blitz until well combine.
Spoon the mix into the prepared cake tin, flattening the top with the back of a spoon.
Bake in the oven for 25 minutes or until a skewer inserted into the center comes out clean.
Allow the slice to cool in the tin then place onto a cooling tray until cold.
Meanwhile place the icing ingredients into a food processor and blitz until smooth.
Spoon the icing mix into a piping bag fit with a star nozzle.
Cut the slice into pieces and pipe the icing onto each piece.
Enjoy!

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

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Chocolate Coconut Rough Eggplant Slice with Avocado Icing

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Millet Chocolate Chili and Cinnamon Cupcakes recipes

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Date Strawberry and Chocolate Avocado Cake

Posted on November 17, 2018 Posted in Cakes .

Date Strawberry and Chocolate Avocado Cake

Date Strawberry and Chocolate Avocado Cake recipe

Many many times I have used avocado as the base to a healthier alternative frosting for cakes. Additionally, I have made mousse, tarts and pies with avocado as the core filling ingredient. But, what I haven’t really experimented with is using avocado as a key ingredient within the cake itself.

Sour cream, mayonnaise, yoghurt, varieties of cheeses, even cordial have featured as a wet ingredient in my past baking experiments but avocado surprisingly was a new one for me.

To come up with an avo based recipe I played around with a ridiculous number of cake flavor combos. And by a number I mean 14 different variations from sourcream & onion chips with chocolate to rosemary chocolate & orange blossom, even vegemite & chocolate.

The outcome of chocolate was def a winner. The experiment of flavor profiles of strawberry and dates resulted in the standout cake, delivering a rich chocolate strawberry treat.

As avocado is full of good fats, omitting the amount of bad fat I thought it would be an interesting direction for the recipe to completely replace sugar via dates and jam (yes I know jam has sugar but majority of the sweetness is through the strawberries) and chocolate replaced by means of raw Dutch cocoa powder.

The end result is a satisfying and suprisingly addictive sweet treat.

Date Strawberry and Chocolate Avocado Cake recipe

Cake:

150g pitted dates
1 tsn bi-carb of soda
45g butter
100g avocado flesh (2/3 of 1 avocado)
2 eggs
1 tsn vanilla essence
¼ tsn salt
65ml milk
180g strawberry jam
225g self-raising flour
60g cocoa powder

Frosting:

130g avocado flesh (1 avocado)
20g cocoa powder
Pinch salt
1/2 tsn vanilla essence
70g strawberry jam
100g butter, softened

Extra:

130g strawberry jam

Method:

Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
Place the dates and 190ml water into a saucepan on a medium/high heat.
Once mix boils stir through the bi-carb of soda, set aside to cool completely.
Place the dates, butter, avocado, eggs, vanilla, salt, milk and strawberry jam into a food processor and blitz until well combine and smooth.
Transfer avocado mix into a bowl, sieve the flour and cocoa into the mix.
Fold all ingredients together until just combine.
Spoon the mix into the cake tin and place in the oven for 40 minutes or until a skewer inserted into the center comes out clean.
Place the cake on a cooling rack until cool.
Meanwhile make the frosting by placing all of the frosting ingredients into a food processor and blitzing until combine and fluffy.
Once the cake is cooled cut in half horizontally, place a cake layer on a plate cut side up, and spread with half the extra jam. Use the back of a spoon to push the jam into the cake. Repeat for the 2nd cake layer, leaving the layer on the bench, jam/sut side up.
Top the jam on layer 1 with 1/3rd of the frosting and repeat with the second layer. Sandwich the 1st cake layer with the 2^nd cake layer, jam side down to have an unfrosted cake top with all frosting and jam in the center of the cake.
Top with the remaining 1/3rd frosting and enjoy!

Date Strawberry and Chocolate Avocado Cake recipe

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Green Smoothie Chocolate Cake

Posted on October 7, 2017 Posted in Cakes .

Green Smoothie Chocolate Cake

Green Smoothie Chocolate Cake recipe

Don’t get scared, hold on and stay with me for 1 minute, I can guarantee this cake will taste only of chocolate, you will not taste a gram of green or healthiness in this cake.

The name of this recipe says it all, I have taken key ingredients that you usually find in green smoothies that provide a pleather of varying health benefits and turned them into a cake. In fact, 12/16 of the ingredients in this cake are well known for their health benefits.

Don’t believe you can eat a nutritious cake and thoroughly enjoy it? The below is an example of a few ingredients that provides exactly that:

Zucchini – vitamin C & A, protein, fiber, potassium & folate
Spinach – vitamins A, B2, C and K, magnesium, manganese, folate, iron, calcium & potassium
Dates – iron, calcium, potassium, phosphorous & magnesium
Cocoa – lower blood pressure, improve blood flow & 3x the antioxidants than a cup of green tea
Cinnamon – lowers blood sugar and reduce heart disease risk factors
Ginger and Turmeric – anti-inflammatory qualities
Oatmeal – controls blood sugars, high in fiber and drops bad cholesterol
Avocado – vitamin C & E

Ingredients:

Cake batter:

265g zucchini
65g spinach
65g dates
240ml almond milk
65g cocoa powder
¼ tsn ground cinnamon
1/4 tsn ground ginger
Pinch turmeric
165g butter
240g sugar
4 eggs
30g oatmeal
175g self-raising flour

Icing:

1 large avocado (190g flesh)
60g dates
80ml honey
1 tsn vanilla essence
30g cocoa powder

Extra:

35g dates, diced

Method:

Pre-heat the oven to 180c degrees and line 2 x 25cm cake tins with baking paper.
Grate the zucchini into a bowl and squeeze out 65ml of the zucchini liquid.
Place in a food processor the spinach, dates and 120ml of the almond milk, blitz until smooth.
Add the remaining 120ml of almond milk along with the cocoa powder, cinnamon, ginger and turmeric to the food processor. Blitz until smooth and well combine, add to the zucchini and stir to combine.
Using electric beaters whisk the butter for 3 minutes or until pale in colour.
Add the sugar to the butter and beat for 5 minutes until fluffy and light.
Add the eggs, one at a time beating for at least 1 minute between each addition (mix should be light, pale and fluffy).
Pour the oatmeal into the butter mix and sieve the self-raising flour into the mix.
Add the almond milk wet mix and whisk with electric beaters on low until just combine.
Spoon the mix evenly into the 2 prepared cake tins.
Bake in the oven for 50 minutes or until a skewer inserted in the center of each cake comes out clean.
Leave the cakes in the tins for 10 minutes before inverting onto a cooling rack until cold.
Meanwhile, make the icing by placing the avocado, dates, vanilla and honey into a food processor and blitz until well combine and smooth.
Add the cocoa powder to the avocado mix and blitz until smooth and well combine.
Place 1 cake onto a plate, top with 1/3rd of the icing.
Add the 2^nd cake on top and use the remaining icing on the top and sides of the cake, scatter with the additional dates for decoration, enjoy.

NOTE: For additional decoration only I have picked a few flowers for the garden and arranged on top of the cake.

Green Smoothie Chocolate Cake recipe

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Coconut Lime Avocado Ice-Cream Sandwich Cake

Posted on July 30, 2016 Posted in Ice-cream cake .

Coconut Lime Avocado Ice-Cream Sandwich Cake

Coconut Lime Avocado Ice-Cream Sandwich Cake recipe

You would have noticed I do tend to opt towards chocolate for mouse or tart filings if you frequent my website often. For something a little different I wanted to trial Avocado in this context. Similar to banana, when avocado is frozen and blitzed it resembles a very similar texture to ice-cream. Therefore I decided I would make an avocado ice-cream but also incorporate complementary flavors. Thus the lime and coconut, which work very well with the avo as well as being best buddies in flavor profiles as they are.

To take the ice-cream to the next level I decided to make a thin sponge cake to sandwich the ice-cream in.

This is where I came up with the idea of making a lime and coconut sheet cake.

After a few tweaks I ended up with the below recipe that is quite moreish and a great alternative to a high saturated fat cake.

Ingredients:

Cake:

4 eggwhites
160g sugar
1 + ½ tsn coconut essence
180g flour
2 tsn lime zest

Ice-Cream:

2 avocados (300g)
1 tbsn lime juice
240g sweetened condensed milk
90g coconut milk
1 tsn coconut essence

Method:

Pre-heat the oven to 180c degrees and line a 30 x 30cm cake tin with baking paper.
Place all the cake ingredients in a bowl and using electric beaters whisk for 60 seconds on a low speed.
Pour the mix into the tin and Bake for 10 minutes.
Invert onto a cooling rack and leady aside until cooled.
Meanwhile make the ice-cream but placing all ingredients into a food processor and blitz until the mix is creamy and smooth. Place in the freezer for 30 mins to slightly harden.
Line a 10cm x 15cm cake tin with plastic wrap and cut the cake into 2 10cm x 15cm pieces.
Trim the first cake piece to fit snug into the base of the cake tin and place in.
Spoon the ice-cream mix ontop of the cake layer.
Push down the second cake layer to secure and wrap the overlapping plastic wrap over the cake tightly.Place in the freezer to set for 3 hours.
Remove the cake from the tin by pulling the plastic wrap and inverting the cake onto a plate.
Top with some dusted icing sugar and serve.


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Vegan Black Bean and Chocolate Cake with Avocado Frosting

Posted on January 24, 2016 Posted in Cakes .

Vegan Black Bean and Chocolate Cake with Avocado Frosting

I have a friend who is converting from a vegetarian to a vegan and she is heavily interested in vegan cooking.

After a few conversations around vegan food and deciding we would spend a day experimenting I got excited to have my own baking experiment and make her a cake.

I do actually have a vegan cake on my blog that I have previously created (see Vegan Chocolate Cake), a nut dense cake, however I wanted to make a cost effective and easy recipe for anyone to be able to make.

To add my unusual spin on things I ended up basing the cake on black beans to ensure a sturdy and moist cake, used seeds to mimic eggs and avocado to substitute cream.

The outcome is a healthy vegan friendly moreish cake that was gone in minutes of hitting the table.

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Ingredients:

15g flaxseed
3 tbsn water
140g cooked black beans
70ml water
125g sugar
70ml canola oil
90g plain flour
45g cocoa powder
2 tsn baking powder
½ tsn bicarbonate of soda

Frosting:

40g maple syrup
1 avocado
20g cocoa powder

Method:

Grind the flaxseeds in a mortar and pestle until it resembles a sand like consistency.
Add the 3 tbsn of water and stir. Leave aside to gel.
Pre-heat the oven to 180 c degrees and line a 25cm cake tin with baking paper.
Rinse the cooked black beans and place in a food processor with the 70ml of water, blitz until pureed and smooth.
Add the sugar, flaxseed mix and oil to the bean mix. Blitz until smooth and silky.
Pour the mix into a bowl and add the flour, cocoa powder, baking powder and bicarb.
Using a hand whisk beat until the mix is combine and silky.
Pour the mix into the cake tin and flatten the top with the back of a spoon and bake for 45 minutes or until a skewer inserted in the center comes out clean.
Place the cake on a cooling rack until cold.
To make the frosting place the maple syrup, avo and cocoa powder into the food processor and blitz until silky sooth.
Cut the cooled cake in half horizontally.
Using a spatula spread half the frosting on the bottom cake layer and top with the second layer.
Using the remaining frosting to ice the top and sides of the cake.

Note:

If you would like to make cupcakes instead of a cake you can pour the mix into cupcake patties and bake for 20 minutes or until a skewer inserted into the center comes out clean. You can then use a piping bag and star nozzle to pipe the icing.

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Lemon Avocado Meringue Pies

Posted on September 21, 2015 Posted in Pies .

Lemon Avocado Meringue Pies

You may notice every now and then I dabble with incorporating avocado in my baking. Is it actually a great substitute for quite a few ingredients, in particular the more naughty baking ingredients. An example of past recipes include; Avocado Chocolate and Orange Mousse Tart or my healthily Guilt-free chocolate Icing .

Though this recipe does have condensed milk, (which let’s face it it’s exactly healthy – but better than refined sugar) I have used avocado as the lemon tart filling. So instead of the sugar dense lemon curd and/or mountain of sugar in the traditional filling (along with flour and who knows what in mass produced products) you are eating nutritional vitamin rich healthy fats.

As so much lemon juice is used in this recipe you don’t taste the avocado, it literally taste exactly like a lemon tart.

To complete the treat I have whipped up some meringue and placed on the top with just a dash of sugar to keep with the lowish (lower than usual) sugar trend.

Ingredients:

Pastry:

200 plain flour
100 butter
30g sugar

Filling:

1 large avocado (200g)
320ml sweetened condensed milk
100ml lemon juice

Meringue:

2 eggs
2 tsn sugar

Method:

Pre-heat the oven to 200c degrees.
Place the pastry ingredients into a food processor and blitz until the mix resembles fine breadcrumbs.
Add 40g of water and process until the mix resembles dough and comes away at the sides of the bowl.
Knead the dough for a minute then divide into 6 balls of 60g each.
With a rolling pin roll the balls into disk shapes and place into 6 small (3 tbsn capacity) tart cases.
Prick the pastry with a fork a few times on the base and place the tarts in the fridge for 30 minutes.
After 30 mins place some rice or baking weights onto baking paper and add to the center of each tart case to weight down the rise of the pastry base while cooking.
Place the tart shells in the oven for 10 minutes.
Remove the baking paper and weights and bake in the oven for a further 8 minutes or until the tart shells are slightly golden brown, set aside to cool.
To make the filling place the avocado, condensed milk and lemon juice in a food processor and blitz until silky smooth.
Spoon the mix into the cooled tart cases and place in the fridge for 30 mins to set.
With electric beaters whisk the egg whites on medium until soft peaks form.
Increase speed to high, while beating in the sugar until thick peaks form.
Spoon the meringue on top of the pies and blow torch the meringue until golden brown on top, serve.

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Chocolate Avocado Peppermint Slice

Posted on March 16, 2015 Posted in Slice .

Chocolate Avocado Peppermint Slice

You may notice that I bake every few months with avocado as an ingredient, where it’s not generally the hero ingredient but a substitute for naughty ingredients (think butter, oil, thickener etc). This is mind, I decided that I would make a common flavour pairing slice (peppermint and chocolate) and turn this into a less guilty version.

If I added in avocado and used cocoa powder instead of adding in chocolate I could cut out primary refined processed elements and make the recipe more wholesome-friendly.

Of course it did take quite a few tweaks along the way to get to this final recipe but I am actually really happy with this one. It’s super simple, doesn’t need to be cooked, not too sweet but still tasty and does the 3pm treat trick.

How I see this recipe – think mint slice biscuits but a much nutritious version.

Ingredients:

Base:

120g flour
45g cocoa powder
75g brown sugar
90g butter

Filling:

280g avocado (2 avocado equivalent)
100g butter
100g brown sugar
¾ tsn peppermint oil (1 tsn if using essence)

Topping:

60g cocoa powder
60g butter
85g sugar

Method:

Pre-heat the oven to 180c degrees and line a 20x20cm cake tin with baking paper.
Place all the base ingredients into a food processor and blitz until the texture resembles fine crumbs.
Spoon mix into the prepared cake tin and flatten with finger tips.
Bake in the oven for 15-18 minutes until cooked then set aside to cool.
Place all the filling ingredients into the food processor and blitz until smooth and creamy.
Spoon the mix over the chocolate base, smooth with the back on a spoon and place into the freezer for 20 minutes.
To make the topping place all 3 ingredients into a saucepan on a medium heat on the stove and stir until the mix boils and the sugar has melted. You should have a glossy consistency.
Allow mix to cool slightly then pour over the avocado filling. Using the back of a spoon spread and smooth for a flat top.
Place in the freezer for 20 minutes, cut with a hot knife and enjoy.

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Avocado Chocolate and Orange Mousse Tart

Posted on July 6, 2014 Posted in Tarts .

Avocado, Chocolate and Orange Mousse Tart

Creamy and rich chocolate mousse that is scrumptious, made of fruit and is free from sugar, cream and butter…you have to be kidding right? Wait don’t click off this post, its true I promise!

Not only that, this recipe is actually healthy for you, seriously!

To be able to serve this mousse I have also created a pastry tart shell recipe that is also sugar free to keep with the no sugar theme. This is also detailed below:

Ingredients:

Pastry

2 cups flour
½ tsn salt
50g honey
2 tsn cocoa powder
110g butter
1 egg
1 tbsn milk

Mousse

100g pitted dates
2 avocadoes
1 orange
150g honey
55g cocoa powder
½ tsn cinnamon
½ tsn ground cardamom
1/2 ground mixed cloves

Method:

Pre-heat the oven to 175c and spray a tart tin with oil.
Place the flour, salt and cocoa powder into a food processor and pulse a few times to mix.
Dice the butter into small pieces and process until combined.
Add the egg, honey and milk and process until combined.
Wash hands and turn dough out onto the bench and kneed into a ball onto baking paper.
Using a rolling pin roll the dough into a circle shape and place into the tart tin.
Place the tin into the fridge for 20 mins.
Place the dates into boiling hot water in a bowl and let sit for 10 minutes.
Blind bake the tart shell (place baking paper and rice on top of the tart shell to stop the pastry rising).
Place the tart shell in the oven and cook for 20 mins. remove the rice and bakng paper and bake for further 5 mins or until the pastry sides have browned.
Once the tart is cooled place on a cooling rack until cooled.
To make the mousse place the drained dates, avocado, orange zest, juice, cocoa powder, honey, cinnamon, cardamom and mixed cloves into a food processor and process until smooth and combine.
Spoon the mousse into the cooled tart shell and flatten the top.
Place in the fridge to set for 1 hour minimum.

Notes:

For best results make the day prior and leave overnight in the fridge, letting the mousse really set. This will thicken the texture of the mousse making it hold its shape for much longer, especially when slicing and platting up.
You can decorate with some additional grated orange zest or sift some extra cocoa powder.

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Sweet Tooth Experiments

Tag Archives: avocado

Avocado Strawberry Lemon Cake

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Date Strawberry and Chocolate Avocado Cake

Green Smoothie Chocolate Cake

Coconut Lime Avocado Ice-Cream Sandwich Cake

Vegan Black Bean and Chocolate Cake with Avocado Frosting

Lemon Avocado Meringue Pies

Chocolate Avocado Peppermint Slice

Avocado Chocolate and Orange Mousse Tart

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