Lime, Avocado and Yoghurt Cake

As you may know from my previous Carrot Cake post, I am not much of a baker. Keeping this in mind, when I was invited to a friends place for a catchup I quickly scoured the internet looking for something that I didn't have to bake for dessert that would be tasty, healthy and a little bit different.

To my delight I happened across avocado key lime pies made using avocados! I was absolutely thrilled to discover that avocados can be used to make a creamy rich raw dessert.

This recipe has a yoghurt topping which provides some tanginess, however it can be omitted if you are lactose intolerant or sticking to a paleo diet. Cocoyo (coconut yoghurt) and perhaps soy yoghurt (don't quote me on that one -  yet to be tested) would be great substitutions. Or you can make less of a base and only use the avocado filling, at which point it will be an avocado lime pie.

Avocados, which are actually a fruit (my boyfriend didn't believe me), contain a range of vital  nutrients and healthy fats while being low in sugar and sodium. High in vitamin C, fibre, folate, vitamin K, vitamin E, antioxidants and potassium, it really is a super food.

You can keep the recipe as a cake, or alternatively you can layer it into a round glass placing some base, followed by avocado and yoghurt. Repeat so that you have three layers. Place in the freezer to chill and set slightly for about 20 minutes and serve.

What you need to make one cake (or 4 parfaits)

Total shopping list (see below for breakdown):
  • 1 cup sunflower seeds
  • 1 cup other nuts of choice
  • 1 tbsp coconut flour
  • up to 1 cup rice syrup, honey or agave nectar (use honey or agave if you like sweet desserts, rice syrup has half the sugar)
  • up to 3/4 tsp stevia
  • 1/4 cup coconut oil
  • 1/2 cup coconut cream
  • up to 6 limes (juice and zest)
  • 2 ripe avocados
  • 1 cup Greek yoghurt
  • 2 tbsp chia seeds
Breakdown of ingredients:

  • 1 cup sunflower seeds (soaked for at least 2 hours then drained)
  • 1 cup of nuts, I used a combination of pecans and almonds (soaked for at least 2 hours then drained)
  • 1 tbsp coconut flour
  • 1/3 cup rice syrup, honey or agave,
  • dry or liquid stevia to taste (up to 1/2 teaspoon)
  • pinch of salt
Avocado filling:
  • 2 ripe avocados, flesh removed
  • 1/4 cup coconut oil
  • 1/4 coconut cream
  • 1/3 cup lime juice
  • lime zest of 2-3 small limes
  • 1/3 cup rice syrup or 1/4 cup honey or agave
  • liquid stevia to taste (up to 1/2 teaspoon)
Yoghurt topping:
  • 1 cup Greek yoghurt (or Cocoyo or soy yoghurt)
  • 1/3 rice syrup or 1/4 cup honey or agave
  • 1/4 cup coconut cream
  • 2 tbsp chia seeds
  • 1/4 cup lime juice
  • lime zest of 2-3 small limes
  • liquid stevia to taste (up to 1/2 teaspoon)
How to make it:

Line a spring form cake dish with baking paper.

Place sunflower seeds, nuts, coconut flour, stevia, lime zest and salt into a food processor and pulse into crumbs. Process and slowly add the agave, rice syrup or honey to the mix until the mixture holds together but is still a little bit chunky. Push the dough into the base and sides of the cake tin.

Place all the ingredients for the avocado section of the cake in a blender and blend until smooth, adding more agave, honey or rice syrup and stevia until sweet to your liking. Pour the mix evenly onto the cake crust.

Place all of the ingredients for the yoghurt section into a bowl and mix until combined. It should be a similar consistency to the avocado mixture. Pour evenly over the avocado mixture.

Place in the freezer until just set, around one hour. Slice and serve.

This cake lasts in the freezer for a few days.


Restaurant in kuwait said...

very nice.......

Unknown said...

When you suggest to "stir through the chia seeds," I don't see any in the yogurt layer of your cake - did you grind them first, or are you using white chia?

Tali's Tomatoes said...

I actually didn't have any left for the cake in the photo, but I usually include them. They are optional though. You can mix them in with the avocado part or the yoghurt part :-)

brenda said...

Oooh, yummy! I am going to try this!

Tali's Tomatoes said...

Definitely give it a go Brenda, but make sure you use Greek style yoghurt. I made it again the other day using plain yoghurt and it took forever to set! I found out later that Greek yoghurt is higher in fat than standard plain or natural yogurt and is therefore considerably thicker x

Rachael said...

I made this last night for my mother's birthday, and it was a hit! I used a gingersnap cookie crust instead. I would definitely make thi again, but I'd change a couple of things: 1. I used the coconut yogurt, but it left kind of a funny taste and was quite watery, so I think using a bit more coconut cream and a little coconut milk with tapioca starch or coconut flour to thicken it up would be nice. Or if you used the chia seeds, i'm sure it would have the same thickening effect.

Anonymous said...

Do you think I can use soy yogurt? We're on casein free diet. Thank you!

Tali's Tomatoes said...

Yes I think you could use soy yoghurt because it is think- saying that I have never tried it!