Avocado Pumpkin Spice Cake

Get Started

Servings:

• Recipe serving size: 1/14
• Number of servings: Adjust Reset

Ingredients:

• 1 2/3 cup all-purpose flour
• 1/3 cup almond flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. fine sea salt
• 3/4 cup sugar
• 1 cup pumpkin, pureed
• 1/2 cup ripe, fresh avocado, halved, pitted, peeled and pureed
• 2 large eggs
• 1 Tbsp. ground cinnamon
• 1 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground allspice
• 1/3 cup 2% milk
• Dust of confectioner’s sugar (optional)

Instructions:

1. Heat oven to 350°F with a rack set in the center.
2. Butter and flour a 10-cup bundt pan, making sure to get into all the cracks and crevices of the pan to prevent sticking.
3. In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside.
4. In the bowl of a stand mixer fitted with the whisk attachment or in a bowl with a hand mixer, combine the sugar, pumpkin puree, avocado, eggs, and spices, mixing on medium-high for 2 minutes. Add the milk and stir.
5. Fold in the dry ingredients until well combined.
6. Spoon the batter into the prepared pan and tap on the counter a few times to release any large air bubbles.
7. Bake for 50 – 60 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the cake in the pan set on a rack for 10 minutes, then invert the cake onto the rack to cool completely.
9. Dust with confectioner’s sugar just before serving if desired.

Notes & Tips: