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.
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
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.
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.
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