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Easy Ginger Avocado Cake with Lemon Drizzle - Fab Food 4 All
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5 from 12 votes

Easy Spelt Ginger Avocado Cake with Lemon Drizzle

Easy Ginger Avocado Cake with Lemon Drizzle is a beautifully moist and delicious cake packed full of nutrients and fibre which is helped by the inclusion of spelt wholemeal flour and 3 avocados.
Course Snack, teatime
Cuisine British
Keyword Avocado, cake, healthy
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Author Camilla Hawkins


  • 3 small very ripe avocados 400 g unpeeled weight
  • 75 g soft butter or buttery spread
  • 200 g soft brown sugar
  • 1 egg beaten
  • 1 tbsp vanilla extract
  • 30 g crystallised ginger minced in a herb chopper or very finely chopped
  • 1 tsp of bicarbonate of soda
  • 1 pinch of salt
  • 170 g wholemeal spelt flour

For drizzle

  • 175 g icing sugar
  • 1 lemon juiced


  • lemon jelly slices optional


  • Preheat the oven to 180C/160C fan/Gas 4.
  • Grease a 11 x 21 cm loaf tin (1.3 L capacity).
  • Mash the avocados (a blender works well).
  • Place mashed avocado into a mixing bowl and beat in the butter, sugar, egg, crystallised ginger and vanilla extract. (I used an electric whisk).
  • Add the bicarbonate of soda and salt and mix in the flour last.
  • Pour into the prepared tin.
  • Bake for 55 minutes to 60 minutes until springs back to the touch.
  • Remove from oven and allow to cool for a couple of minutes before turning onto a wire rack to cool.
  • Prepare drizzle by adding stirring enough lemon juice into the icing sugar to form a thick glossy icing.
  • Pour drizzle over the cooled cake and decorate with lemon jelly slices if using.
  • Allow icing to set, slice and serve.