Kirbie's Cravings

Avocado Milk Pound Cake

close-up photo of an Avocado Milk Pound Cake

I love the spring green color of this cake.

I made this a few months ago, but forgot to post about it until now. Being a big fan of avocados, I was excited when I came across this avocado loaf cake recipe on Table for 2…or more. I was immediately attracted to the color of the cake.

The cake was fairly easy to make and came out moist, with a texture similar to a pound cake. I was surprised by how strongt the avocado flavor was. I had expected something lighter.
close-up photo of slices of cake
It wasn’t my favorite recipe, but I did enjoy trying it out. I’ve had sweet avocado recipes before like avocado ice cream and avocado shakes, but this didn’t quite have the same taste. I do like the idea of mixing condensed milk with avocados though. Next time I have some ripe avocados I think I may fiddle around with creating a lighter and sweeter avocado cake. You can view the recipe here.
photo of slices of cake on a plate

Avocado Milk Pound Cake

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
This cake gets its spring green color from avocado and it comes out of the oven with a texture similar to pound cake.


  • 120 g mashed avocado
  • 1 tbsp lime or lemon juice
  • 200 g cake flour
  • 100 g all purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 115 g unsalted butter
  • 50 g granulated sugar
  • 150 g condensed milk
  • 2 large eggs


  • Preheat oven to 350°F. Grease two 3x8-inch loaf pans.
  • Combine the avocado with the lemon. Press the mixture through a fine mesh strainer and set aside.
  • In a medium-sized bowl, whisk the flour, baking powder and baking soda.
  • In a large bowl, cream the butter and sugar until it’s pale and fluffy. Add one egg to the mixture and beat until it’s incorporated. Repeat with the other egg. Add the milk and continuing mixing until it’s combined. Stirring slowly, add half of the flour. Once it’s incorporated add the rest of the flour and stir until just combined. Add the avocado puree and stir until combined.
  • Pour the batter into the pans. Bake the cakes for 35 minutes or until a toothpick inserted into the center of the loaves comes out clean. Cool completely before slicing and serving.


Recipe source: Table for 2…Or More

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

5 comments on “Avocado Milk Pound Cake”

  1. This cake looks amazing. Cannot wait till I’ll try it. But I’ll wait for my boyfriend comes back home – cause I like avocado and he is totally crazy bout it 😀

  2. Do you lovely ladies have any ideas for alternatives to condensed milk in recipes? I have to avoid dairy at all costs.

  3. I think different avocadoes yields different results.
    I used really ripe ones that I just mashed with my fork.
    Mine was fine crumbed and quite light actually.
    Feel free to fiddle around with it, until you get the version you like best 😉

    • I’m sure you are right about the avocados. Thanks for the recipe though. I will definitely try again.

Leave a Reply

Your email address will not be published.

Recipe Rating