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Vegan Avocado Lime Coconut Cake Recipe

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4 from 75 reviews

A vibrant and moist Vegan Avocado Lime Coconut Cake that combines creamy avocado, zesty lime, and rich coconut flavors into a dairy-free, egg-free dessert perfect for celebrations or any occasion. This layered cake features a luscious vegan buttercream, tangy raspberry jam filling, and optional avocado ganache drizzle for an elegant finish.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 - 10 servings

Ingredients

Cake Wet Ingredients

  • 1 cup (250g) dairy-free milk
  • ~1 (200g) large avocado, or 2 medium avocados (weighed after removing skin and seed)
  • 1 cup (200g) granulated sugar
  • ⅔ cup (165g) neutral flavored oil
  • 3 tablespoons (45g) lime juice
  • 1 tablespoon lime zest
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon coconut extract
  • ⅛ teaspoon green food coloring, as needed (optional)

Cake Dry Ingredients

  • 3 cups (375g) all-purpose plain flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt

Buttercream Frosting

  • 1 cup (225g) vegan block butter, room temperature
  • 4 cups (400g) powdered sugar / icing sugar, to taste
  • 2-3 teaspoons lime juice, or dairy-free milk if needed
  • 1 teaspoon vanilla extract

Raspberry Jam Filling

  • 1 cup (125g) fresh or frozen raspberries, or strawberries, chopped
  • 2 tablespoons (25g) granulated sugar, or any light colored sweetener, to taste
  • 1 ½ tablespoon (11g) cornstarch / corn flour

Avocado Ganache

  • ⅓ cup (80g) thick scoopable canned coconut cream
  • 100g vegan white chocolate
  • 50g avocado (about 1/4 of a large avocado)
  • Few drops green food coloring, as needed

To Decorate (Optional)

  • ½ cup (160g) raspberry jam, or homemade
  • Lime, thinly sliced
  • Shredded coconut
  • Rose petals

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 180°C (355°F). Grease or line two 8-inch (20 cm) round cake pans with parchment paper to prevent sticking.
  2. Make Wet Ingredient Mixture: In a large mixing bowl, blend all the wet ingredients using a stick blender. Alternatively, use a stand blender or food processor and then transfer the mixture to the bowl.
  3. Combine Dry Ingredients: Add the dry ingredients (flour, baking powder, baking soda, salt) to the wet mixture and mix until just combined. Small lumps are okay as long as there are no pockets of dry flour.
  4. Divide Batter and Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  5. Cool Cakes: Allow cakes to cool in their pans for 15 minutes before transferring them to a wire rack to cool completely.
  6. Prepare Buttercream Frosting: Beat vegan butter in a bowl or stand mixer until light and fluffy. Add powdered sugar, lime juice, and vanilla extract and beat until well combined. Adjust sugar or lime juice/milk to reach desired consistency. Set aside.
  7. Make Raspberry Jam Filling: Combine raspberries (or strawberries), sugar, cornstarch, and a dash of water in a small saucepan. Simmer gently while stirring and mashing berries for about 10 minutes until thickened. Cool the jam; it will thicken further.
  8. Prepare Avocado Ganache (Optional): Melt coconut cream in a small saucepan. Remove from heat and add white chocolate; let sit for 5 minutes to soften chocolate. Stir to combine. Blend in avocado and green food coloring until smooth. Cool until drizzle consistency; thin with milk or thicken with coconut cream as needed.
  9. Assemble Cake: Trim any dome tops off cakes with a serrated knife. Place one cake layer on a serving plate, spread or pipe about ¾ cup buttercream. Create a ‘frosting dam’ if using jam and spread raspberry jam in the center. Top with second cake layer.
  10. Frost and Decorate: Spread about 1 ½ cups of frosting around the top and sides of the cake. Drizzle avocado ganache down sides if using; warm if too thick. Pipe remaining frosting on top and decorate with raspberry jam, lime slices, shredded coconut, and rose petals as desired.
  11. Store Properly: Keep the cake in an airtight container at room temperature for up to 1 day or refrigerated up to 5 days. Allow it to come to room temperature for 1-2 hours before serving. Freeze leftovers for up to 1 month.

Notes

  • Weigh avocado flesh for accuracy; too much can make the cake dense.
  • You will need approximately 2-3 medium limes total for cake and frosting.
  • Food coloring intensity varies by brand; use sparingly. Alternatively, puree baby spinach with avocado for natural green color but expect denser cake.
  • Vegan spreadable margarine yields softer frosting; increase powdered sugar for stability, minimize lime juice, and keep cake chilled before serving. Adding vegan shortening improves frosting stability.
  • For convenience, use 160g store-bought jam with 1 ½ tablespoons cornstarch, cooked until thickened instead of homemade jam.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://flavorhug.com/vegan-avocado-lime-coconut-cake-recipe/