Gooseberry and Avocado Loaf Cake


For this months Daring Bakers challenge I have created the ultimate summer loaf cake, fruity with citrus notes and rich from avocado.


In a “celebration” of past Daring Baker and Daring Cook challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe to try!


I decided to celebrate the Daring Kitchen with the February 2012 challenge to make quick breads which could include biscuits, muffins, popovers and a wide variety of sweet and savory loaf breads. I decided to utilise my wonderful green and pink toned fresh gooseberries, for me the quintessential mark of British summer, to create a light loaf perfect for a garden gathering, picnic or just as a breakfast or afternoon tea treat.


For those of you who are confused, scared or repelled by the use of avocado – I urge you to please trust me. You do not taste avocado, it simply works to replace margarine or butter and gives such a rich, luscious result. What’s more, the avocado replaces the practically empty calories of margarine to offer an incredible range of health benefits including good for you essential fatty acids, a range of vitamins and minerals and an incredible ability to increase the bodies’ ability to absorb carotenoid antioxidants.


I like to make 2 as they keep so well for at least a week and I pop one in the freezer for when unexpected guests arrive, pop it in the oven and it will defrost and be warm and fresh in no time!


Ingredients: Makes 2 loaf cakes, each serves 10.

  • 350g (2.5 cups) gooseberries
  • 4tbsp unrefined caster sugar
  • 150g avocado flesh, ripe and blended smooth (1 medium avocado, 2/3 cup when pureed.)
  • 100g (0.5 cup – 1 tbsp) vegan margarine
  • 250g (1 cup + 2tbsp) unrefined caster sugar
  • 500g (4 cups) self-raising flour
  • 6 tsp baking powder
  • 1/4 tsp sea salt
  • 500ml (2 cups) vegan vanilla custard or dessert (e.g provamel, sojade, alpro)
  • 1 lemon



  1. Preheat the oven to 180°C/350°F and grease and line two 2lb (12 x 22 x 6 cm) loaf tins.
  2. Add the berries and sugar to a pan and heat over a medium heat until jammy, crushing the berries with a wooden spoon to release the juices. About 10 minutes. Set aside.
  3. In a saucepan, melt the margarine and sugar until both have melted and stir in the avocado puree until smooth and combined, set aside.
  4. Sift the flour, baking powder and salt into a large bowl . Pour the avocado mixture, custard, lemon zest and juice into the flour mix. Mix until you get a soft dropping consistency and ensuring all the flour is moistened and all in combined. Gently swirl through the gooseberry compote.
  5. Divide the batter between the tins and bake for 30 minutes or until risen, golden and a skewer inserted comes out with a few crumbs but no wet batter attached.
  6. Leave the cakes to cool completely in the tins on a cooling rack before turning out and slicing.


Calorie Count :: New Recipe
This entry was posted in Bread, breakfast, Cakes, Daring Bakers, Desserts, Egg-free, Fruit, vegan, Vegetarian and tagged , , , , , , . Bookmark the permalink.

74 Responses to Gooseberry and Avocado Loaf Cake

  1. Janet Rörschåch says:

    That’s a fascinating recipe.

  2. lucylox says:

    Perfect use for all my gooseberries. I love the idea I’d using avocado – genius 🙂

  3. Looks positively luscious, Poppy! I can’t believe I haven’t used an avocado in my baked goods yet!

  4. amoyer2013 says:

    This looks so good that I am wanting to eat it off the screen! LOL

  5. Sharon Holistic Living says:

    This looks delicious! You should have a bake sale. I would definitely buy it.

  6. rachellynn1 says:

    This looks incredible! I’m definitely putting this on my list of things to try.

  7. moonscouts says:

    I would have never thought there was avocado in it! No green color…didn’t even make the bread darker a little bit… By the way, is it crucial to have the vegan vanilla custard in it? What is its purpose in the bread? I never heard of it, so I was wondering if there was a substitute for it. I have to make this!

    • Poppy says:

      There is no visible sign or taste of avocado so it’s great for serving to anyone unsure of the idea! The custard works as the liquid, egg replacer and enhances the cakes richness. It can be substituted with vegan pudding or vanilla soya yoghurt. Hope that helps! Poppy 🙂

  8. Wow! I had no idea that it’s possible to bake with avocado, but reading through you post and looking at the beatiful pics I can well imagine how rich and moist it will make a cake. Great idea!

  9. It’s the first time I heard of using avocado as a butter/margarine substitute. Your loaf seems to be some moist and yummy. Definitely gonna make note of that and try for next time. Can you completely replace margarine/butter with avocado or do I have to use a half-and-half mixture as you did in the recipe?

  10. kimbieblue says:

    Still terrified of baking with avocado but the more I see it in your blogs the keener I am of trying! I notice you said it’s a replacement for marge/butter but there’s still marge in the recipe, is there a reason for that?

    • Poppy says:

      Hi Kim. Yes the avocado replaces some of (quite a lot of!) the margarine, without it you would use 250g margarine instead of 100g so it makes quite the difference! I felt the cake needed some margarine in it for texture and also as it is made with a melted fat and sugar method. You could use more avocado but I think these quantities are the best I’ve tried in terms of the cakes texture and moisture. 🙂

  11. kimbieblue says:

    Oh I just noticed a similar comment, whoops haha x

  12. Emilia says:

    That looks delicious! I love the idea of using an avocado to replace some unhealthier fats in baking, in fact I can’t believe it’s not a more popular substitute. Feeling inspired, thanks 🙂

  13. I LOVE quick breads! Have yet to make a vegan one, but if I can find gooseberries in the States, maybe I could try this one. Looks super moist.

  14. Todd M says:

    The gooseberrys sound delicious – been a long time since I have had those. Funny to see the avocados used in place of butter – was just reading an article on that – they said it doesn’t work everywhere but sometimes – or maybe 50/50 sometimes.

    • Poppy says:

      Hi Todd, thanks for your comment. I’m sure there are things avocado doesn’t work in and it’s always a bit of a chance when I’ve used it. I’ve not had a failed attempt yet though, I’ve used it in muffins, cakes, bread, brownies and cookies. The only thing I’ve ever varied is the ratio that I replace, sometimes you can replace all the fat, sometimes I think you need some oil or margarine to get the best texture. It’s fun to experiment though! 😀

  15. I could have a piece right now 😛

  16. ohlidia says:

    This looks fabulous Poppy! I love gooseberries and I love avocado… what more can I ask for but a slice of this cake NOW!!!

  17. Interesting recipe, I’ve never bake with avocado

  18. Sophie33 says:

    Yummm! A glorious creation, I think! 🙂 Trulyy appetizing cake & so special in those yummy flavours that are all so beautifully combined in 1 fabulous cake! Yummmm!

  19. Nice – I like gooseberries. They are under-appreciated, I think.

  20. I just love this blog…so much to take in! It looks like you have been at this for a long time. I’m excited to try out some of your healthy and yummy-looking recipes!!
    XOXO A

    • Poppy says:

      Thank you for your lovely comment Amanda! I hope you enjoy any recipes you try and continue to enjoy reading! Love the range of topics you write about. Poppy 😀

  21. mesinas says:

    This looks AMAZING! I am def coming to knick a few recipes around here. What fantastic photos too, the whole presentation is fab. Happy SITS day my darlin’, enjoy you deserve it 🙂
    From an ex pat living in Kent…. xx

  22. missfoodies says:

    Looks pretty tempting. Would love to try 🙂

  23. lartonmedia says:

    Oh, this sounds absolutely amazing! I am getting more adventurous with avocados. And I squirrel away vegan cake/loaf recipes. I’m definitely trying this one!

  24. Bianca says:

    wow i am dying to taste this! very creative 🙂

  25. Looks delicious! Love the avocado addition

  26. What a creative, interesting recipe Poppy! Celeste 🙂

  27. Great idea for avocado in cakes, I think I might try including avocados in my baked goods! Love you blog and thanks for stopping by!

  28. Pingback: Experimental Thursday: Avocado Chocolate Marble Cake | Embracing Uncertanties

  29. misscruciferous says:

    I’m loving all your baked goods with avocado, I need to try that technique soon! My question is with regard to the custard – is that a powdered mix? I may need to find a substitute since I’m not sure I can find that in my locale.

    • Poppy says:

      Thank you.
      I don’t use a powdered mix, the brands I mention sell ready made vegan custards and dessert pots but I don’t see why you couldn’t use a made up powdered mix or a vanilla soya yoghurt or something like that.
      Good luck!

  30. Pingback: Vegan MoFo 5: Peanut Butter & Jelly Sandwich Cookies. Oil-free. | anunrefinedvegan

  31. Your blog is beautiful!

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