Soft Avocado (and Raspberry) Cake Recipe

Ingredients:

• 2 ripe avocados
• 1 cup sugar
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 4 eggs
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch cake pan and set aside.
2. Peel and pit the avocados, then mash them in a large bowl until smooth.
3. Add the sugar to the avocado and mix well.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. Combine the dry ingredients with the avocado mixture in three batches, alternating with the vegetable oil.
6. Add the eggs one at a time, mixing well after each addition.
7. Stir in the vanilla extract and raspberries, and pour the batter into the prepared cake pan.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, before transferring it to a wire rack to cool completely.

Serving Suggestions:

Serve the soft avocado (and raspberry) cake with whipped cream or a dusting of powdered sugar. This cake is delicious as a dessert or with a cup of coffee or tea for breakfast. It’s also a great option for those who are looking for a healthier cake alternative, as avocados are a great source of healthy fats.