Raw Avocado Cake

Raw Avocado Cake {Free from: oils, coconut, gluten & grains, nuts, dairy, and refined sugars}

So if you follow the blog, you know I have fun with “free from everything” cakes, but this time I’m really excited to share this recipe with you because it’s so darn EASY. If you’re anything like me, sometimes you need cake but don’t have time to be doing ten layer masterpieces with exotic ingredients; heck sometimes you only have like ten spare minutes to make something good. If you ever find yourself in such a situation, (and if you don’t want the heaviness of cashews or the oiliness of coconuts in your raw cake)…make this ASAP! And yep, this cake has got zero dairy, refined sugar, gluten or grains.

Raw Avocado Cake {Free from: oils, coconut, gluten & grains, nuts, dairy, and refined sugars}

Now I am aware that avocado and cake aren’t exactly the first thing that come to mind when you try and introduce a treat to someone, but I promise it tastes GOOD. And nothing at all like my silly broccoli experiment from the other day :D. This one is delicious, smooth, and as creamy as it looks…

Raw Avocado Cake {Free from: oils, coconut, gluten & grains, nuts, dairy, and refined sugars}

In many of my experiments here a consistent problem I’ve been trying to solve is the iciness that comes with an oil-free cake. Coconut cream solved the problem sometimes, but it didn’t always work, and the requests I’ve been getting lately from many of you are for for coconut-free things anyways, so that idea was out. Turns out avocado is the perfect creamy medium for a healthy, wholesome, and delicious little treat.

Raw Avocado Cake {Free from: oils, coconut, gluten & grains, nuts, dairy, and refined sugars}

I made a few versions of avo cakes in many flavors (will share some of them soon), but decided to share this plain and basic one with you first because I really wanted to celebrate the avocado. Sure you can coat it with all kinds of flavors, drown it in chocolate, color it dark shades… but what’s wrong with an avocado-flavored treat for a change? This fruit (or veggie, depending on how you view it) packs the most incredible flavor, is a wholefood powerhouse, sports the prettiest mellow green shade, and is a breeze to work with.

So I could have masked the flavor of it, disguised it’s color, and told you it’s a regular ol’ raw cheesecake, made the traditional way with cashews and coconut oil galore. Texture-wise, you wouldn’t know the difference. BUT I wanted you to experience the beauty of an avocado cake in the raw (no pun intended ;) ), appreciate its flavor to the fullest, and enjoy the thought of  a creamy, dreamy, secretly veggie cake being so good.

Raw Avocado Cake {Free from: oils, coconut, gluten & grains, nuts, dairy, and refined sugars}

And if you’re open to the idea, I’ve got a few avo desserts on the blog already that have always been reader favorites, like this raw grasshopper pie, this pistachio pudding, these magnesium chocolates, this creamy key lime pie, or this pistachio ice cream… and so many more I’ve yet to share. I swear it’s like the fruit that keeps on giving :)

… And it definitely delivered once more when it came to making this super simple raw oil-free, nut-free, and coconut-free cake to satisfy those of you who’ve been asking for something like this!

Raw Avocado Cake {Free from: oils, coconut, gluten & grains, nuts, dairy, and refined sugars}

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Raw Avocado Cake {Free fom: oils, coconut, gluten & grains, dairy, and refined sugars}

Raw Avocado Cake


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 5" cake

Description

A creamy, grain-free, raw cake pairing sweet avocado filling with a pumpkin seed crust. Gluten-free, nut-free, oil-free and vegan.


Ingredients

Crust:

  • ½ cup pumpkin seeds (pepitas)
  • 3 soft medjool dates, pitted
  • ½ tbsp maple syrup (or coconut nectar, agave, etc.)

Filling:

  • 2 medium-small avocados, de-seeded and peeled (not too ripe ones are ideal)
  • 4 tbsp coconut sugar
  • 4 tbsp maple syrup (or coconut nectar, agave, etc.)
  • 1 tbsp lemon juice
  • 2 tsp pure vanilla extract (or ¾ tsp raw ground vanilla bean)
  • ⅛ tsp salt

Optional Toppings:

  • edible rose buds. Other toppings can be shaved chocolate, cacao nibs, chopped nuts and seeds, etc. Or leave it nude :)

Instructions

  1. Place all crust ingredients, except maple syrup, into a food processor and process into a crumble. Add maple syrup and process again into a sticky crumble. Transfer this mixture into a 5″ springform pan and press into a crust along the base and sides. Place in the freezer while working on the next step.
  2. Blend all filling ingredients in a high speed blender until a smooth mixture forms (you may need to pause and scrape down the sides, or use your Vitamix tamper). Transfer the mixture into your prepared crust shell. Carefully smooth out the top to even it out. Sprinkle with any decorative toppings. Freeze for 4-5 hours or overnight. Enjoy! Keep leftovers frozen.

Notes

This recipe makes a small 5″ cake. Triple for a taller 6″ pan.

Told you that was easy ;)

x Audrey

~~

Disclaimer: this recipe contains affiliate links to the 6″ and 5″ pans I use, as well as to the rose buds I used to top this cake.

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