Let’s make sure we still know our fractions. Me testing a cake recipe: 1/4 of a recipe at a time. Four attempts, plus quality control of the finished product? Roughly 5/4 of a cake. That’s what your fancy-pants teacher would have called an “improper fraction,” and proper-fied, it’s 1 1/4. In plain English, that means I ate more than an entire loaf of this cake before bringing it to you today.
Regrets: I’ve had a few just like Frank, but this is not one of them. I had to do it because…. This cake, guys. The promise of this cake had me completely hooked. It had pretty much everything I dream of: pillowy texture, mild flavor, lively scent of lime zest, and bright, nearly supernatural green color (that color was more of a bonus, to be honest).
Vegan baking is no joke to a novice like me. It took a few tries to get the leavening right–eggs are a big part of cake magic, you see. They bind, they give structure, they help a cake RISE and greet the sun (or your mouth). So we need baking soda and baking powder–the only question is, how much of each for that Goldilocks zone.
I got there eventually.
Look at this supernatural green. I was worried it wouldn’t stay that way… But I’ve already ruined the surprise with those pictures up top. So.
Not-so-spoiler alert: we gotsa green cake!
Pour some sugar on it, just like Def Leppard politely asked. And tequila, and lime juice.
…Did you fall down a YouTube + 80s hair bands rabbit hole just now? I did too… Which is great because we’re pretty much done here. Let’s eat cake, and can someone tell me why Tommy Lee doesn’t play drums anymore? Dude was GOOD.
Happy weekend to you!
Always r-oh-oh-olling with the punches to get to what’s real,
- 1 3/4 cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup sugar
- 2 tablespoons lime zest
- 1/2 cup mashed avocado (about 1 medium)
- 1/2 cup avocado oil (or other neutral, good-tasting oil)
- 1/2 cup unsweetened coconut milk (from the carton, not the can--could also use almond or soy)
- 2 tablespoons fresh lime juice
- 1 1/2 cups powdered sugar
- 1 tablespoon tequila
- 1 tablespoon lime juice
- 1 teaspoon Cointreau (optional but lovely)
- 2 (or more, as needed) tablespoons unsweetened coconut (or your favorite dairy-free) milk
- Preheat oven to 375 degrees and prepare a 9x5 loaf cake pan by coating with spray, or oiling lightly.
- Sift together flour, baking powder, baking soda, and salt and set aside.
- In a small bowl, rub the lime zest into the sugar until evenly distributed and fragrant. Set aside.
- In a food processor, process the mashed avocado until completely smooth. Add the sugar mixture, avocado oil, milk, and lime juice and process until well combined. Add the flour mixture and pulse, stopping to scrape down the sides, until just combined--do not overprocess. (Note that technically, we should transfer the avocado to a bowl, and mix in the dry ingredients by hand, so as to not overwork the batter--I couldn't resist the convenience and the cake turned out perfectly tender.)
- Transfer the cake batter into the prepared pan and smooth out the top with a spatula. Bake until a toothpick inserted into the center comes out clean and not overly "wet-feeling," about 35 minutes.
- Cool on a rack in the pan for 15 minutes, then remove from pan and cool on the rack completely.
- To make the glaze, combine powdered sugar with tequila, lime juice, Cointreau, if using, and a tablespoon of the milk. Stir until smooth and add more milk as necessary for desired consistency. Pour glaze over the cake and enjoy!