Best 2 Frozen Avocado Cake Recipes

Indulge in a culinary journey with our delectable Frozen Avocado Cake, a symphony of flavors and textures that will tantalize your taste buds. This extraordinary cake features a rich and creamy avocado filling nestled between layers of moist and fluffy cake, enveloped in a luscious chocolate ganache.

Savor the velvety Avocado Frosting, a delightful complement to the cake's avocado heart, delivering a burst of refreshing flavor with every bite. Elevate your dessert experience with the Avocado Cupcakes, bite-sized treats that pack the same irresistible flavors as the cake, perfect for parties or individual indulgences.

Quench your thirst with the refreshing Avocado Smoothie, a vibrant blend of avocado, banana, and pineapple, providing a healthy and delicious start to your day or a revitalizing pick-me-up in the afternoon. Learn how to prepare these delectable avocado-centric creations with our easy-to-follow recipes, complete with step-by-step instructions, cooking times, and serving suggestions. Embark on a culinary adventure and discover the versatility and deliciousness of avocado beyond its traditional uses.

Let's cook with our recipes!

FROZEN AVOCADO CAKE

Frozen Avocado Cake image

Adding sweetened condensed milk to the crust gives this avocado cheesecake a candy-like texture that reminds me of a Twix bar.

Provided by Nadine Levy Redzepi

Categories Dessert Frozen Dessert Cake Cheesecake Avocado Cream Cheese Lemon Lime Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Summer

Yield Serves 12 to 14

Number Of Ingredients 9

Ingredients

Softened butter (for the pan)
8 whole graham crackers (120 g)
11 digestive biscuits or 4 additional graham crackers (60 g)
2 (14 oz/397 g) cans sweetened condensed milk
3 Hass avocados
1 pound (455 g) cream cheese, at room temperature
Pinch fine sea salt
2 lemons
2 limes

Steps:

Preheat the oven to 350°F (180°C). Lightly butter the inside of a 9-inch (23-cm) springform pan.
Make the crust: Crumble the crackers and cookies into a medium bowl. Use a pestle or the bottom of a heavy bottle to crush them into fine crumbs. Add ⅓ cup (75 ml) of the condensed milk and stir until very well combined. (You can grind the crumbled graham crackers and mix them with the condensed milk in a food processor if you prefer.) Press the crumb mixture firmly and evenly into the bottom of the pan. Bake until the crust looks a little darker and smells sweet and toasty, 12 to 15 minutes. Cool the crust in the pan on a wire rack.
One at a time, cut an avocado in half lengthwise. Twist the halves to separate them. Hold the half with the pit in one hand. Holding the knife in your other hand, rap the knife blade into the pit to lodge it there. Twist the knife to loosen and remove the pit. Use a large spoon to scoop the avocado flesh onto a chopping board, discarding the skins. Coarsely chop the avocados.
Add the chopped avocados, cream cheese, remaining condensed milk, and salt to a food processor. (You can combine the filling in a blender instead but you may need to work in batches.) Grate the zest of 1 lemon and set aside. Squeeze the zested lemon and the limes (you should have about ⅓ cup/75 ml lemon), reserving the remaining lemon for garnish. Add the juice to the avocados and process the mixture until smooth, scraping down the sides of the bowl as needed.
Spread the filling in the cooled crust and sprinkle with the grated lemon zest. Cover the pan and freeze until the filling is firm, at least 6 hours or preferably overnight.
Let the frozen cake stand at room temperature for 15 to 30 minutes before slicing. Dipping a thin knife into hot water between each cut, slice the cake into wedges and serve, topping each serving with freshly grated lemon zest.

AVOCADO CAKE

Avocado Cake image

I saw a recipe for this on the internet. I liked the idea, having 2 avocado trees. I just didn't like that recipe. So here is mine.

Provided by Ambervim

Categories Dessert

Time 55m

Yield 1 Cake

Number Of Ingredients 12

Ingredients

3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 eggs
2 cups sugar
1/2 cup olive oil (canola would work)
1 large florida avocado (or 2 of those little hand grenade Haas)
1 cup milk
1 lemon zest, grated
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice

Steps:

Preheat oven to 350 degrees.
Combine flour, baking soda, baking powder, salt, sugar, cinnamon, and allspice in a large bowl.
Blend eggs, avocado, and milk smooth.
Pour into dry ingredients. Stir until combined.
Fold in lemon zest.
Pour batter into a 9 x 13 baking pan or 2 round pans properly prepared.
Bake for 40 minutes or until a toothpick comes out clean.
Cool to room temperature.
Dust with powdered sugar or frost with a complimentary frosting.

Nutrition Facts : Calories 4566.6, Fat 165.7, SaturatedFat 29.4, Cholesterol 406.2, Sodium 4870.2, Carbohydrate 723.3, Fiber 28.1, Sugar 402.2, Protein 64.3

Tips:

For the best results, use ripe avocados. They should be soft to the touch and have a deep green color.
If you don't have any self-raising flour, you can make your own by adding 2 teaspoons of baking powder to 1 cup of plain flour.
To prevent the cake from sticking to the pan, grease and flour the pan before pouring in the batter.
Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it.
For a richer frosting, use heavy cream instead of milk.
You can decorate the cake with any of your favorite toppings, such as sprinkles, chocolate chips, or fresh fruit.

Conclusion:

This frozen avocado cake is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you are looking for a simple dessert or a showstopper, this cake is sure to please everyone.