Vegan Lemon and Avocado Cake with Caramel Sauce
Eating vegan doesn’t have to mean giving up indulging in delicious treats. This cake is made with luscious Limoneira® avocado and lemony tang, with a creamy caramel sauce to drizzle on top. It’s a combination of flavors that gives it gourmet appeal.
Ingredients
Vegan Lemon Cake
- 2 cups all-purpose flour
- 1 3/4 cups whole wheat flour
- 3 teaspoons baking powder
- 1 large Limoneira® lemon zest & juice
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1 can coconut milk 14-ounce full fat
- 1 cup granulated sugar
- 1 Limoneira® avocado mashed
Vegan Lemon Caramel Sauce
- 3/4 cup brown sugar
- 1 cup full fat coconut milk the thick white part
- 1/4 teaspoon sea salt
Instructions
Sauce – at least 2 hours before
- First, zest and juice your lemon. Set aside half of both – you’ll use half for the sauce, and half for the cake.
- Set a medium sized saucepan on the stove over a medium high setting. You want it to be warm before you add the sugar.
- When it’s warm, add the sugar, and stir it around the pot with a wooden spoon for 1 or 2 minutes to heat it all the way through.
- Pour in the coconut milk, and add the sea salt, stirring to blend together thoroughly.
- Add half the lemon juice and zest, and continue to stir. (You'll use the rest of the zest in the sauce).
- Heat until the mixture comes to a boil, and then reduce to a medium low setting so that it remains at a simmer. Allow the sauce to simmer for about 15 minutes, until it has thickened. Stir occasionally.
- When it’s done, it will stick to the back of your spoon.
- Remove from the heat, and transfer to a covered container, preferably with a lid you can seal.
- Refrigerate for at least two hours. It will continue to thicken as it cools.
Cake
- Preheat the oven to 375°F, and lightly butter a 9″ × 13″ rectangular pan, or a Bundt pan.
- Measure the flour, baking powder, salt, and remaining lemon zest into a bowl, and whisk to blend together.
- In a separate bowl, beat the mashed avocado and sugar together until the mixture is pale and fluffy in texture.
- Add the coconut milk and remaining lemon juice to the avocado mixture, and mix till blended.
- Fold the dry ingredients into the avocado mixture, and fold together until just blended.
- Transfer the batter to the pan, and bake about 45 to 50 minutes, or until the top is golden brown, and a clean knife inserted into the center comes out clean.
- When the cake is done, allow it to cool for 10 to 15 minutes, and then drizzle with the lemon caramel sauce.
Tried this recipe?Let us know how it was!
