Soft, moist, and lightly sweet, this Avocado Raisin Sponge Cake combines creamy ripe avocado with juicy raisins and a fluffy vanilla cream filling. The avocado gives the cake a naturally tender texture and a subtle pale-green color, while raisins add little bursts of sweetness in every slice.
Even better, the batter can be prepared right in a blender, making this an easy homemade cake with minimal cleanup.
🍰 Ingredients
For the Avocado Raisin Cake
- 1 medium ripe avocado – about 150 g flesh
- 2 large eggs
- 1/2 cup (120 ml) milk
- 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
- 2 tablespoons (30 ml) honey
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup (50 g) raisins
For the Vanilla Cream Filling
- 1/2 cup (120 ml) cold heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
For Decoration
- 2 tablespoons raisins
- 2 tablespoons sliced almonds
- Optional: a small amount of extra whipped cream
👩🍳 How to Make It
1. Prepare the oven and pan
Preheat your oven to 350°F (175°C).
Line the bottom of a 6-inch (15 cm) round cake pan with parchment paper. Lightly grease the sides with butter or cooking spray.
A smaller pan helps create a taller cake that can easily be sliced into two layers.
2. Make the avocado batter
Add the ingredients to a blender in this order:
Avocado → eggs → milk → melted butter → honey → vanilla.
Blend briefly until the avocado is completely smooth.
Add the flour, baking powder and salt. Pulse just until you have a smooth, thick batter.
Avoid blending the flour for too long. Overmixing can make the finished cake dense instead of fluffy.
The batter should be creamy, thick but pourable, and pale yellow-green.
3. Add the raisins
Pour the batter into the prepared cake pan.
Sprinkle 1/3 cup raisins over the batter. Use a spatula to gently fold them through the mixture so they’re distributed throughout the cake.
Tip: Tossing the raisins with about 1 teaspoon of flour before adding them can help prevent them from sinking to the bottom.
4. Bake
Place the pan on the center rack and bake at:
350°F (175°C) for approximately 25–30 minutes.
The cake is ready when the top is lightly golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Don’t overbake it—the avocado helps keep the crumb moist and tender.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a cooling rack.
Let it cool completely before adding cream.
🤍 Make the Vanilla Cream
Pour 1/2 cup cold heavy whipping cream into a chilled bowl.
Add:
1 tbsp powdered sugar + 1/2 tsp vanilla extract.
Whip until medium-stiff peaks form.
The cream should be thick enough to hold its shape but still look smooth and fluffy.
🎂 Assemble the Cake
Once completely cooled, use a long serrated knife to carefully slice the cake horizontally into two even layers.
Place the bottom layer on a serving plate.
Spread a generous layer of vanilla whipped cream across the surface, leaving a small border around the edge.
Scatter a few extra raisins over the cream.
Carefully place the second cake layer on top and press down very gently.
Spread a thin layer of whipped cream over the top and finish with raisins and sliced almonds.
✨ The Best Part: Slice It Open
Cut out a generous triangular slice.
You should see three beautiful textures:
Soft avocado sponge + sweet raisins + thick vanilla cream center.
The sponge should be moist, tender and fluffy, with a subtle avocado flavor rather than an overpowering one.
Storage
Because this version contains fresh whipped cream, keep it covered in the refrigerator and enjoy within about 2–3 days. For the best texture, let a slice sit at room temperature for around 10 minutes before serving.
Tip: For a sweeter dessert-style cake, increase the honey to 3–4 tablespoons or replace it with about 1/3 cup sugar. The 2-tablespoon version is intentionally only lightly sweet.
