Description: This cake is light, incredibly moist, and bursting with zesty lemon flavor. Because it uses blended cottage cheese and is flourless, it’s packed with protein and naturally gluten-free. It has a beautiful crumb that is soft and almost custard-like. It’s perfect for a satisfying snack or a light dessert.
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Servings: 12 slices
Ingredients:
For the Cake:
- 2 large Avocados (about 300g total), flesh only, mashed well (ensure they are ripe)
- 16 oz (about 450g) Full-Fat Cottage Cheese (smooth style preferred, or blend it smooth)
- 4 large Eggs
- ½ cup (100g) Granulated Sugar (or an equivalent granulated sugar alternative, like Allulose)
- ⅓ cup (80ml) Melted Coconut Oil (or a mild-flavored olive oil)
- Zest of 2 large Lemons (about 2 tablespoons)
- Juice of 2 large Lemons (about ½ cup or 120ml)
- 1 teaspoon Vanilla Extract
- 1 ½ cups (150g) Almond Flour (fine ground, blanched is best)
- ½ cup (50g) Coconut Flour
- 1 tablespoon Baking Powder
- ¼ teaspoon Salt
For the Sticky Lemon Glaze (Optional, but highly recommended for the look and extra flavor):
- ½ cup (100g) Powdered Sugar
- 2-3 tablespoons Fresh Lemon Juice
- Optional: A sprinkle of extra lemon zest
Instructions:
1. Preparation:
- Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Blend the Wet Ingredients:
- In a large blender or food processor, combine the mashed avocado, cottage cheese, eggs, sugar, melted coconut oil, lemon zest, lemon juice, and vanilla extract.
- Crucial Step: Blend until completely smooth and a vibrant yellow/pale green color. There should be no cottage cheese curds left. The smoother this mixture is, the better the cake’s texture will be. If you don’t have a blender, use a hand-held mixer or food processor and mix very well.
3. Combine Dry Ingredients:
- In a separate large bowl, whisk together the almond flour, coconut flour, baking powder, and salt to remove any lumps and ensure even distribution.
4. Make the Batter:
- Pour the blended wet mixture into the bowl with the dry ingredients. Use a large spatula to gently fold and combine them. Mix only until the flour is just incorporated; do not overmix. The batter will be thick.
5. Bake:
- Pour the batter into the prepared baking pan and spread it evenly with a spatula.
- Bake for 35 to 40 minutes, or until the edges are a light golden brown and a toothpick inserted into the center comes out clean. The top will be set and slightly jiggly in the very center, but it should feel firm to the touch.
6. Cooling:
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, use the parchment paper handles to lift it out and place it on a wire rack to cool completely. This is a very moist cake, and it needs to cool to set properly before glazing.
7. Prepare Glaze & Finish (Optional):
- In a small bowl, whisk the powdered sugar and 2 tablespoons of lemon juice until a smooth, pourable glaze forms. If it’s too thick, add a drop more juice; if too thin, a pinch more sugar.
- Once the cake is completely cool, pour the glaze over the top and spread it evenly. Sprinkle with a little extra lemon zest if desired.
- Let the glaze set for at least 15 minutes before slicing.
Tips for Success:
- Avocados: Make sure your avocados are fully ripe, but not brown. Very ripe avocados mash much easier and have a better texture for baking.
- Cottage Cheese: Using a full-fat cottage cheese will give a richer, more cake-like texture. Blending it smooth is the key to a refined crumb.
- Cooling: Resist the urge to slice it warm. This cake develops its best texture once it has cooled completely.
- Storage: Because of the avocado and high moisture content, this cake is best stored in an airtight container in the refrigerator for up to 3 days. It can be frozen, without the glaze, for up to a month (thaw in the fridge).
Nutrition Note: While packed with protein and healthy fats, it’s still a cake and has calories, so enjoy as part of a balanced diet. The cottage cheese makes it surprisingly satiating.
