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.