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Avocado Cake Recipe

Please meet the best Avocado Cake, fluffy like a pillow and draped in a luscious blueberry glaze. Made with creamy ricotta cheese, decadent dark chocolate chunks and smooth olive oil. Can you resist?

Blueberry Glaze Olive Oil Cake Recipe

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Avocado Cake

It’s oh so good, creamy and decadent, a perfect blend of smooth extra virgin olive oil, creamy ricotta cheese and some avocado for both color and richness. To that, you add a handful of roughly chopped dark chocolate, not too much, just enough to give us a few chocolaty pockets at every other bite. And then you dress it up with the most luscious blueberry glaze.

Great as a birthday cake, easy to make, you should totally know by now that i don’t do complicated. If I can make this, so can you, believe in yourself! 

Blueberry Glaze Olive Oil Cake Recipe

Last week’s Lemon Olive Oil Cake was a dream, but this rustic blueberry glaze olive oil cake recipe is a gift from the Heavens above. Can we even handle this beautiful mess kids ?!

  • Easy to make
  • Exquisite
  • Avocado + Chocolate
  • Exceptionally moist
  • So delicious
  • Blueberry glaze. 

How to Make Avocado Cake

  1. Cream the eggs and sugars together until fluffy!
  2. One by one you mix in the remaining ingredients until incorporated.
  3. Bake your olive oil cake for 45 minutes to 1 our!
  4. While the cake is cooling off make that luscious blueberry glaze the pour over the top. 

Blueberry Glaze Olive Oil Cake Recipe

The Chocolate

Avocado + chocolate is a magical combo, but I know some people who just can’t stand it. I won’t name any names right now because I’m not like that, but to those of you I would say: just skip the chocolate altogether or replace it with fresh blueberries. Because you know we have that beautiful glaze to tie them all in together. 

About the Blueberry Glaze

When making the glaze you might need more powder sugar depending on how thick the blueberry sauce ends up being. So the best thing to do is to whisk together some of the blueberry sauce into the powder sugar little by little. Once the glaze has a nice, smooth, thick consistency that coats the back of a spoon, you should be good to go. 

Blueberry Glaze Olive Oil Cake Recipe

Cake Tips

  • for easy, no mess release of the cake, make sure to use a 10 inch spring form cake pan lined with parchment paper cut to size.
  • check the cake for doneness at the 45 minute mark. You want to make sure that a tooth pick inserted in the center comes out almost clean not dry, you want it a little bit gooey. 
  • make sure the cake has cooled off completely before pouring the blueberry glaze over the top, otherwise the sugar in the glaze will melt and separate from the blueberry sauce, not a good thing. 
  • allow the glaze to set and harden on top of the cake before cutting into it! I know this is tough, but you gotta do it!
  • storage – this cake should be stored covered in the refrigerator for up to one week or frozen in airtight containers up to 4 months.

Avocado Cake with Blueberry Glaze

 

Popular Desserts

  • Italian Wedding Cookies
  • Ricotta Cookies
  • Italian Tiramisu
  • Pumpkin Bread
  • Sicilian Ricotta Cake
  • Lemon Muffins
  • Cannoli Cream Filling.
Avocado Cake with Blueberry Glaze
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Avocado Cake with Blueberry Glaze

Fluffy like a pillow and draped in a luscious blueberry glaze, this avocado cake recipe is made with creamy ricotta cheese, decadent dark chocolate chunks and smooth olive oil.
Course Dessert
Cuisine Italian
Keyword avocado cake, olive oil cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 people
Calories 590kcal
Author Florentina

Ingredients

  • 1 cup extra Virgin olive oil
  • 3/4 cup ricotta cheese
  • 1 large avocado flesh only for color
  • 2.25 cup all purpose flour
  • 5 eggs
  • 1.25 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 2.5 oz dark chocolate bar chopped
  • Edible flowers (optional for garnish)

Blueberry Glaze

  • 1 cup blueberries
  • 2 limes juiced
  • 1 cup powder sugar

Instructions

Make the Avocado Cake

  • Prepare a 10 inch sprig form pan lightly greased with a dab of butter. Place on a cookie sheet and set aside. (Line with parchment paper cut to size if desired to prevent sticking).
  • Preheat your oven to 350”F.
  • Using the whisk attachment beat together the eggs, vanilla extract and granulated sugar until creamy and fluffy. Start pouring in the olive oil while continuously whisking.
  • Add the ricotta cheese and avocado and whisk until incorporated. Add the salt, baking powder and baking soda and sprinkle in the flour. Continue whisking just until incorporated.
  • Add the roughly chopped chocolate to the cake batter and using a spatula fold them in.
  • Pour the olive oil cake batter into the prepared spring form pan. Bake in the preheated oven for 45 minutes to 1 hour, until a toothpick inserted in the middle comes out almost clean.
  • Transfer the cake to a cooling rack and allow it to cool off completely before removing it from the pan.

Make the Blueberry Glaze

  • Add the blueberries and lime juice to a small sauce pan. Bring it to a simmer on medium heat and cook for a few minutes until the blueberries burst and released their juice. Allow it to cool.
  • Strain the blueberry sauce into a bowl to separate the liquid from the solids.
  • Using a small whisk start mixing together some of the blueberry sauce with the powder sugar until a thick smooth glaze forms.
  • Once the olive oil cake has cooled off completely, remove it from the pan and carefully place it on a cake stand or plate. Pour the blueberry glaze over the top and allow it to set before cutting into the cake.
  • Garnish with flowers or extra chocolate chunks if desired.

Notes

  • If the top of your olive oil cake puffs up during baking, not to worry. As soon as it cools off the top will naturally deflate and look normal again.

Nutrition

Calories: 590kcal | Carbohydrates: 68g | Protein: 9g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 137mg | Potassium: 296mg | Fiber: 4g | Sugar: 41g | Vitamin A: 248IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 3mg

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Italian Lemon Olive Oil Cake

Blueberry Lemon Olive Oil Bread Recipe

Blueberry Lemon Loaf

Cranberry Olive Oil Bread Recipe

Ricotta Cranberry Olive oil Bread

Filed Under: Desserts, Holiday, Vegetarian

About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

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Reader Interactions

Comments

  1. Jenn @ Peas and Crayons

    June 20, 2016 at 6:08 am

    I love how easy this cake is and you totally had me with the blueberry glaze – YUM!

    Reply
    • Florentina

      June 21, 2016 at 1:36 pm

      Thanks Jenn, I had me with the blueberry glaze too, because so pink and girly! hope you try it soon!

      Reply
  2. Jocelyn (Grandbaby cakes)

    June 20, 2016 at 8:17 am

    Give me a slice of this! What incredible flavors in this cake.

    Reply
    • Florentina

      June 21, 2016 at 1:36 pm

      You can have two slices and extra blueberry glaze!

      Reply
  3. Amanda | The Chunky Chef

    June 20, 2016 at 11:42 am

    What a beautiful cake!! Love that glaze on top 🙂

    Reply
    • Florentina

      June 21, 2016 at 1:35 pm

      Thanks Amanda, you know it’s all about that glaze girl!

      Reply
  4. Renee - Kudos Kitchen

    June 20, 2016 at 1:15 pm

    Holy cow! This cake looks incredibly moist and flavorful. Love that there is avocado in there too. That way I won’t have to feel so guilty when I have my second slice 🙂

    Reply
    • Florentina

      June 21, 2016 at 1:34 pm

      I love how you think 😉

      Reply
  5. Carrie @Frugal Foodie Mama

    June 21, 2016 at 4:47 am

    I have never baked an olive oil cake, but I have always wanted to try to! 🙂 Love the addition of ricotta too. I bet this is super moist. 🙂

    Reply
  6. Debra A Attinella

    June 21, 2016 at 2:33 pm

    Looks like a great dessert! Looks so moist!

    Reply
  7. Nutmeg Nanny

    June 24, 2016 at 4:31 pm

    I love using olive oil in my baked goods and this cake looks like perfection! I love that pretty colored glaze on top….yum!

    Reply
    • Florentina

      June 24, 2016 at 9:52 pm

      Thank so much! It’s all about that glaze girl 😉

      Reply

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Ciao Florentina Channeling the Man in the Photo, one recipe at a time, mostly Italian and Vegetarian lifestyle! Please join my quest for the art of simple, rustic living, trying to capture the raw beauty of food & life through the lens of my Iphone - Florentina L.

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