Can you taste the avocado in the cake?

Not at all! When paired with vanilla, lemon, or cocoa, the avocado flavor fades into the background. What you’re left with is a rich, buttery texture and moist crumb—without a trace of green flavor. It’s secretly healthy and totally indulgent.

Can I substitute regular flour for almond flour?

Almond flour behaves differently than all-purpose flour, so a 1:1 swap won’t work. If you need a nut-free option, try oat flour or a gluten-free flour blend—but keep in mind, the cake’s texture may be slightly denser or less moist. Adjust liquids or eggs as needed.

How do I store avocado cake so it stays fresh?

Avocado cakes are best stored in an airtight container. Room Temp: 1–2 days (cool area) Fridge: Up to 5 days Freezer: Slice, wrap, and freeze for up to 3 months. Thaw overnight in the fridge and refresh with a drizzle of lemon glaze or yogurt topping.

Can I make healthy cakes and muffins like this without refined sugar or flour?

Yes! That’s exactly what I focus on in my Healthy Muffin Cookbook . Whether you’re gluten-free, sugar-conscious, or just love nourishing baked goods that taste amazing, this book is packed with easy, family-approved recipes. Grab your copy Here ...

My cake is too wet or soggy inside

Cause: Avocados were too large or overripe. Batter was overmixed. Cake was underbaked. ✅ Solution: Use medium, ripe (not mushy) avocados—about ¾ to 1 cup mashed. Mix until just combined. Check doneness with a toothpick inserted deep into the center; it should come out with just a few crumbs. You may need to bake 5–10 mins longer depending on your oven and pan.

My cake stuck to the bundt pan

Cause: Pan wasn’t greased well enough. Cake was removed too soon (or too late) after baking. ✅ Solution: Grease the pan thoroughly with coconut oil or baking spray that includes flour—especially in all the grooves. Let the cake cool in the pan for 15–20 minutes , then gently loosen edges before inverting.

My cake tastes dense or heavy

Cause: Too much almond flour or avocado. Batter was overmixed. Eggs or leavening were off. ✅ Solution: Spoon and level your almond flour—don’t pack it. Stick to the amount of avocado listed in the recipe. Use fresh baking soda or baking powder and don’t skip the eggs—they provide lift in almond flour recipes.

Gluten-Free Avocado Bundt Cake Recipe

Name: Gluten-Free Avocado Bundt Cake Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 ripe avocados (about 2 cups mashed); 6 large eggs; 2/3 cup maple syrup or honey; 1/2 cup unsweetened almond milk; 2 tsp vanilla extract; 5 cups almond flour; 1/2 cup coconut flour (optional but gives better structure); 1 tbsp baking soda; 1 tsp baking powder; 1 tsp cinnamon (optional); 1/2 tsp salt; Zest of 2 lemons or limes; Optional add-ins: 1 cup dark chocolate chips, chopped nuts, or shredded coconut

Description

Ever have a few ripe avocados sitting around and wonder if there’s a sweet way to use them up?

This gluten-free avocado bundt cake is the healthier dessert you didn’t know you needed!

Ingredients

4 ripe avocados (about 2 cups mashed)
6 large eggs
2/3 cup maple syrup or honey
1/2 cup unsweetened almond milk
2 tsp vanilla extract
5 cups almond flour
1/2 cup coconut flour (optional but gives better structure)
1 tbsp baking soda
1 tsp baking powder
1 tsp cinnamon (optional)
1/2 tsp salt
Zest of 2 lemons or limes
Optional add-ins: 1 cup dark chocolate chips, chopped nuts, or shredded coconut

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease your 9-inch bundt pan thoroughly with coconut oil or nonstick spray.
Mash with a fork or blend avocados in a food processor until completely smooth.
In a large bowl, whisk together the mashed avocado, eggs, maple syrup, almond milk, and vanilla.
In a separate bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, salt, and zest.
Combine wet and dry ingredients until just mixed. Fold in chocolate chips or any extras if using.
Pour the batter into the bundt pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil halfway through if it starts browning too quickly.
Let it cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely. Sprinkle with powdered sugar and serve.

Prep Time: 10 Minutes
Cook Time: 55 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 295
Sugar: 7.9 g
Sodium: 279.3 mg
Fat: 13.7 g
Carbohydrates: 17.5 g
Protein: 7.1 g
Cholesterol: 55.8 mg