Avocado Cake

Put oven rack in middle position and heat oven to 375F. Combine avocado half of the lime zest and lime juice.

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Preheat the oven to 350F.

Avocado cake. To make the cake chop or mash you avocado and blend it in a food processor with the eggs almond milk coconut cream cocoa powder. Use a large spoon to scoop the avocado flesh onto a chopping board discarding the skins. Preheat the oven to 180 Celsius 356 Fahrenheit.

Add in the sugar one tablespoon at a time mixing well between each addition. Pour the batter into a Bundt or loaf pan. Spread icing over cooled cake and top with remaining lime zest.

Coat a 913 cake pan with margarine I spray it with Pam. Whisk together flour baking powder lemon zest and salt in a bowl. You should be able to hold your bowl upside down without the egg whites falling out.

Cream the butter and then add the avocado mixture to the butter. Beat together oil mashed avocado and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy 2 to 3 minutes. Coarsely chop the avocados.

In a medium bowl beat the egg whites 50 g white sugar and cream of tartar until stiff and glossy peaks formed. Add the chopped avocados cream cheese remaining condensed milk and salt to. Fold the cake batter together until you no longer see any dry flour.

In separate bowl whisk together sugar eggs avocado vanilla extract and coconut oil or vegetable oil. Then pour into dry ingredients.

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