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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

Blueberry Glaze

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