Scrumptious Zucchini Cake with Avocado Butter Cream Recipe

How to Make a Scrumptious Zucchini Cake with Avocado Butter Cream


  1. Make the sponge cake first. Line 2 x 20cm loose-bottom cake tins with non-stick paper. Preheat the oven to 180°C (or 160°C fan-forced).
  2. Grate the zucchini and put into a clean tea towel – squeeze out as much water as possible and then put into a large mixing bowl. Finely chop the dried apricots and add to the zucchini. Sift the the flour and baking powder into the bowl. Add almond meal, grated lemon rind and caster sugar and gently mix together.
  3. Crack the eggs into a new bowl and whisk with the vanilla extract. Then add the oil and mix together. Add this to the zucchini mix and beat well to combine.
  4. Divide the mixture between the 2 tins and bake in the oven for 20-25 minutes until risen, golden and firm to the touch. Allow to cool in the tins.
  5. When cakes are cool, make the icing. Halve the avocados and chop roughly. Put into a food processor along with the icing mixture, lemon juice, cream cheese and vanilla extract.
  6. Chop the butter finely and add to the avocado mix. Process until you have a smooth icing. Place icing in the fridge for 30 minutes to set slightly.
  7. Heat small fryan to medium-high heat. Dry toast the sunflower and pepita seeds in pan, continuously moving so as not to burn. Toast for 2-5 minutes, until golden.
  8. Assemble the cake by sandwiching the 2 halves together with nearly half the icing. Swirl the rest of the icing on top of the cake. Sprinkle over the seeds and the small basil leaves and serve.

Tip: If your basil leaves are large size, tear before adding to top of cake.