The first time I tried avocado in a dessert, it was in a milkshake at an eclectic restaurant. I loved avocados; I loved sugar. Why not? Then my cousin pointed out, “Ew! You’re going to drink pure fat!” By the time the shake came, I could only muster a sip. My mom, ever the good sport, finished it for me.
Ten or so years later, I encountered an avocado Popsicle at the New Orleans farmers market. By now I knew that avocados were common in Southeast Asian and Latin American desserts and wasn’t grossed out. This Popsicle was like ice cream on a stick; it was refreshing on that blistering day.
When my aunt recently visited me, she brought along gifts: Harbor Sweets chocolate, Trader Joe’s freeze-dried mangosteens, lettuce and avocados. (She was just being practical with the veggies.) That avocado was getting softer by the day, and like all surplus food, I had to turn it into dessert. I almost went with avocado pancakes, but they’re savory. So I went with this tender cake from Accidental Hedonist. As Kate says, “Done correctly, it’s a cake that can sit with pride next to your zucchini bread or pumpkin cake.” It doesn’t taste gross, but it’s faintly vegetal in a good way, like carrot cake.
It’s so good that I might substitute puréed avocado for butter in other recipes. It’s kind of healthy too: avocado’s high in omega 3s, vitamin E and fiber. If you’re worried that people will be put off by the green color, just tell them you made a pistachio cake, which sounds far fancier. Trust me, it’s worth saving your avocados for.
Recipe is at Accidental Hedonist
You can skip the walnuts and dried fruit if you wish. To make 20 cupcakes, bake for about 20 min. in a 350° F oven.
More Vegetables in Dessert: Heirloom Tomato Cake, Chocolate-Potato Cake, Bean Brownies, Classic Carrot Cake and Potato-Chip Cookies
Gourmet’s Test Kitchen Challenge: Avocado Marshmallows v. Avocado Crème Brûlée
More on my Trip to New Orleans and the Relief Work That We Did