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The Great British Bake Off: Get Your Bake On!

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As anticipation for this year’s season of The Great British Bake Off grows, the World Avocado Organisation (WAO) shares some delectable avocado-infused baking recipes to inspire home bakers with innovative and scrumptious avocado-infused treats.

Whether you’re a seasoned baker or just starting your journey in the world of baking, these avocado-infused recipes offer a creative and nutritious twist to traditional favourites. Avocado adds creaminess and richness to your treats and contributes to a healthier and guilt-free indulgence. Avocados are a delicious addition to baking and offer numerous health benefits as they are filled with vitamins, minerals, fibre and healthy fats.

Avocado lemon cake (with less butter)


  • 75g unsalted butter at room temperature
  • 200g sugar
  • Two lemons
  • One ripe avocado
  • Four eggs
  • 200 g flour
  • One tsp baking powder


  • Good processor or mixer
  • Grater
  • Sieve
  • Greased cake tin (25cm)


  • Preheat the oven to 180ºC. Beat the butter with the sugar in a food processor or mixer until soft and creamy.
  • Scrub the lemons well and zest. Halve the avocados, remove the pits and peel off the skin. Mash up the avocado with a fork.
  • Add the lemon zest to the butter mixture, the juice of ½ lemon and the mashed avocado. Mix in the eggs one at a time.
  • Sift the flour with the baking powder and add to the avocado mixture. Mix until smooth. Spoon the batter into the cake tin and smooth out the top. Bake the avocado lemon cake in the oven for about 45 minutes or until golden brown.
  • Let the cake cool in the cake tin for 5 minutes. Remove from the tin and leave to cool completely on a rack. Cut the cake into 12 slices. 

Recipe tip

Top with raspberries or other berries.

Avocado pistachio cake


  • Vegetable cooking spray
  • 225g  unsalted pistachios
  • 340g all-purpose flour
  • Two tsp. baking powder
  • 1/4 tsp. salt
  • 180ml  skimmed milk
  • One tsp. vanilla extract
  • 1/2 tsp. almond extract
  • One ripe, fresh avocado, halved, pitted and peeled
  • 340g  sugar
  • Two eggs
  • Icing sugar
  • Raspberries or strawberries (optional)


  • Preheat the oven to 180°C
  • Line a 9″ cake pan with wax paper, cooking spray, and dust with flour. Tap out excess flour.
  • Place pistachios in a food processor and pulse for about 40 seconds. Add flour, baking powder, and salt and pulse just until combined.
  • In a small bowl, stir the milk and extracts together.
  • Place the pulp of the avocado into a mixer with the sugar and beat until smooth.
  • Add eggs one at a time, beating after each addition. Alternate adding the pistachio and milk mixtures.
  • Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean.
  • Allow the cake to cool for five minutes in the pan, then place on a cooling rack to completely cool.
  • Sprinkle with icing sugar. Serve with berries, if desired.

Avocado pumpkin spice cake


  • 567g  all-purpose flour
  • 255g  almond flour
  • One tsp. baking powder
  • One tsp. baking soda
  • 1/2 tsp. fine sea salt
  • 255g sugar
  • One cup pumpkin pureed
  • 170g ripe, fresh avocado, halved, pitted, peeled and pureed
  • Two large eggs
  • One Tbsp. ground cinnamon
  • One tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground allspice
  • 250ml milk
  • Dust of icing sugar (optional)


  • Preheat the oven to 180°C with a rack set in the centre.
  • Butter and flour a 10-cup bundt pan, making sure to get into all the cracks and crevices of the pan to prevent sticking.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment or in a bowl with a hand mixer, combine the sugar, pumpkin puree, avocado, eggs, and spices, mixing on medium-high for two minutes. Add the milk and stir.
  • Fold in the dry ingredients until well combined.
  • Spoon the batter into the prepared pan and tap on the counter a few times to release any large air bubbles.
  • Bake for 50–60 minutes or until a toothpick inserted into the centre comes clean.
  • Cool the cake in the pan set on a rack for 10 minutes, then invert the cake onto the rack to cool completely.
  • Dust with icing sugar just before serving if desired.

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