Recipe Description:
This cake brings a delightful twist to traditional pumpkin desserts. Avocados lend a rich, velvety texture while providing heart-healthy fats and essential nutrients. Perfectly spiced with cinnamon, nutmeg, and ginger, this recipe delivers a warming aroma that fills your kitchen with holiday cheer. Whether enjoyed as a comforting treat or a show-stopping addition to your holiday table, this cake is as nutritious as it is delicious. Top with your favorite glaze or a dollop of whipped cream for a memorable dessert experience.
Get Started
Servings:
- Recipe serving size: 1/14
- Number of servings:
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:
- Heat oven to 350°F with a rack set in the center.
- Butter and flour a 10-cup bundt pan, making sure to get into all the cracks and crevices of the pan to prevent sticking.
- In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside.
- 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.
- Fold in the dry ingredients until well combined.
- Spoon the batter into the prepared pan and tap on the counter a few times to release any large air bubbles.
- Bake for 50 – 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan set on a rack for 10 minutes, then invert the cake onto the rack to cool completely.
- Dust with confectioner’s sugar just before serving if desired.
Notes & Tips:
Nutrition Facts
14 servings per recipe
Serving Size 1 serving (65g)
| Amount Per Serving | ||
|---|---|---|
| Calories | 130 | |
| % Daily Value* | ||
| Total Fat 3g | 4% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0g | - | |
| Polyunsaturated Fat 0g | - | |
| Monounsaturated Fat 1g | - | |
| Cholesterol 25mg | 9% | |
| Sodium 210mg | 9% | |
| Total Carbohydrate 24g | 9% | |
| Dietary Fiber 2g | 7% | |
| Total Sugars 12g | - | |
| Includes 11g Added Sugars | 21% | |
| Protein 4g | - | |
| Vitamin D 0mcg | 0% | |
| Calcium 32mg | 2% | |
| Iron 0.84mg | 4% | |
| Potassium 59mg | 2% | |
| Vitamin A 12mcg | 2% | |
| Vitamin C 1mg | 0% | |
| Vitamin E 0.20mg | 2% | |
| Vitamin K 1mcg | 2% | |
| Thiamin 0.08mg | 6% | |
| Riboflavin 0.09mg | 6% | |
| Niacin 1mg | 6% | |
| Vitamin B6 0.03mg | 2% | |
| Folate 8mcg DFE | 2% | |
| (0mcg folic acid) | - | |
| Vitamin B12 0.06mcg | 2% | |
| Biotin 0mcg | 0% | |
| Pantothenic Acid 0.18mg | 4% | |
| Choline 22mg | 4% | |
| Phosphorus 17mg | 2% | |
| Iodine 0mcg | 0% | |
| Magnesium 3mg | 0% | |
| Zinc 0.14mg | 2% | |
| Selenium 2mcg | 4% | |
| Copper 0.02mg | 2% | |
| Manganese 0.14mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.




