What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Flour — You can use all-purpose flour, whole wheat pastry flour, or a combination of these flours.
- Baking powder
- Lemon — We’ll be using 1 lemon, both the zest and the juice. You’ll need some additional lemon juice, either fresh or from a bottle.
- Oil — Any vegetable oil will do here.
- Coconut milk — You’ll need one can of full-fat coconut milk. Make sure it has at least 12 grams of fat in the can.
- Granulated sugar
- Poppy seeds
- Powdered sugar
- Coconut oil
- Plant-based milk — Use your favorite vanilla or plain plant-based milk.
- Maple syrup — You can substitute agave nectar or granulated sugar.
- Blueberries — You can use fresh or frozen blueberries.
How to Make Lemon Avocado Cake
It’s easy to make Lemon Avocado Cake!
Step One: Mix Dry Ingredients
Whisk together flour, baking powder, lemon zest, and salt in a bowl.
Step Two: Mix Wet Ingredients
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. Add coconut milk and lemon juice. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.
Step Three: Pour and Bake
Transfer the batter into the prepared cake pan, smoothing the top. Bake until a pick inserted in center of cake comes out clean and top is golden brown, about 35 – 40 minutes.
Step Four: Lemon Icing
For the Lemon Icing, whisk together powdered sugar and lemon juice in a bowl until smooth. Add the coconut oil and stir until combined. Add plant-based milk, one tablespoon at a time, until you get a pourable consistency. Pour over warm cake, spreading it with a spatula to drizzle over edges. Let stand until glaze is set, about 15 minutes.
Step Five: Blueberry Sauce
Now for the Blueberry Sauce, combine syrup, cornstarch, and water in a saucepan. Stir to combine. Add blueberries. Turn the heat to medium. Bring the mixture to a boil. Then remove from heat and gently stir in lemon juice and peel.
Drizzle the blueberry sauce over the cake slices.
The Best Lemon Avocado Cake
Avocados are loaded with fat, which is why a lot of people tend to avoid them. But don’t let that sway you. They include the kind of fat that’s good for you. They also come packed with potassium, Vitamin B, and even some fiber to boot.
That’s what makes avocado a great ingredient for cakes, replacing the not-so-good-for-you butter or margarine.
More Lemon Recipes
- Instead of a blueberry sauce on top, why not try another berry, like strawberries or blackberries
- Lemons are great, but a lime zest would be tasty too
- Add a fresh mint sprig to each slice of cake, to add visual appel and a little minty zest
- A dollop of Vegan Coconut Whipped Cream would be nice on top as well.
Lemon Avocado Cake
Lemon Avocado Cake
- 3 ¾ cups all-purpose flour (half whole wheat)
- 3 teaspoons baking powder
- 1 zest of 1 lemon
- ½ teaspoon salt
- ½ cup oil
- 1 can coconut milk (full fat)
- 1 tablespoon lemon juice
- 1 cup granulated sugar
- 1 avocado mashed
- 5 tablespoons poppy seeds
- 2 cups confectioners sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon coconut oil
- 1 – 2 tablespoons plant-based milk (vanilla or plain)
- ¼ cup maple syrup (or agave or honey)
- 1 tablespoon cornstarch
- ¼ cup water
- 1 cup blueberries (fresh or frozen)
- 1 teaspoon lemon juice
- ¼ teaspoon lemon peel if available, finely grated
For the Vegan Lemon Cake
- Put oven rack in middle position and heat oven to 375°F/190°C. Coat a 9×13 cake pan with margarine (I spray it with Pam).
- Whisk together flour, baking powder, lemon zest, and salt in a bowl.
- 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. Add coconut milk and lemon juice. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.
- Transfer batter to the cake pan, smoothing top, and bake until a pick inserted in the center of the cake comes out clean and the top is golden brown, about 50 minutes. Let the cake cool.
For the Lemon Icing
- Whisk together powdered sugar and lemon juice in a bowl until smooth. Add coconut oil and stir until combined. Add plant-based milk, one tablespoon at a time, until you get a pourable consistency. Pour over warm cake, spreading it with a spatula to drizzle over edges. Let stand until glaze is set, about 15 minutes.
For the Blueberry Sauce
- Combine syrup, cornstarch, and water in a saucepan. Stir to combine. Add blueberries. Turn the heat to medium. Bring the mixture to a boil. Then remove from heat and gently stir in lemon juice and peel.
- Drizzle the blueberry sauce over cake slices.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.