Mixed Berry Cake With Avocado And Coconut Recipe

Name: Mixed Berry Cake With Avocado And Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups rye flour; 2 cups all-purpose flour + 2 tbsp; 1 tbsp baking powder; 5 tbsp poppy seeds, ground; 1 None avocado, flesh removed; 1 cup oil; 1 3/4 cups granulated sugar; 1 - 13.5 oz can coconut milk, the coconut milk separated from the cream; 1 cup apple juice; 2 tbsp custard powder; 1/2 lb mixed berries (e.g., strawberries, black currants, blueberries, blackberries, raspberries); 2/3 cup powdered sugar

Servings: persons

1 1/2 cups rye flour
2 cups all-purpose flour + 2 tbsp
1 tbsp baking powder
5 tbsp poppy seeds, ground
1 None avocado, flesh removed
1 cup oil
1 3/4 cups granulated sugar
1 - 13.5 oz can coconut milk, the coconut milk separated from the cream
1 cup apple juice
2 tbsp custard powder
1/2 lb mixed berries (e.g., strawberries, black currants, blueberries, blackberries, raspberries)
2/3 cup powdered sugar

1
Preheat the oven to 325u00b0F. Grease and line a 10 x 14 inch shallow baking pan with parchment paper. Mix the flours, baking powder and poppy seeds in a bowl. Place the avocado flesh into a food processor. Add the oil and 1 1/2 cups sugar. Blend until smooth. Mix into the flour mixture along with 1/2 the coconut milk and stir. Add the remaining coconut milk and mix until just combined. Place the batter into the prepared pan and bake for about 40 mins until just firm to the touch. Leave in the pan for 10 mins then transfer to a wire rack to cool.
2
Meanwhile, boil the apple juice in a saucepan until reduced to 4 tbsp. Blend the custard powder with 1 tbsp of the reduced juice and add back into the pan with the remaining sugar. Cook, stirring until thickened. Stir in the fruit and set aside to cool.
3
To finish, whisk the coconut cream with the powdered sugar and spread over the cake. Spoon the fruits on top, cut into squares and serve.

1450

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups rye flour, 2 cups all-purpose flour + 2 tbsp, 1 tbsp baking powder, 5 tbsp poppy seeds, ground, and more.

Yes, Mixed Berry Cake With Avocado And Coconut falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mixed Berry Cake With Avocado And Coconut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions