Avocado Pound Cake

Found on The Copy Cat Cook

½ cup millet flour
¾ cup sorghum flour
¼ cup tapioca starch
¼ cup yellow cornmeal
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup unsalted plus 2 tbsp vegan margarine, softened
¾ cup sugar
½ cup honey
2 large eggs
1 tsp pure vanilla extract
1/3 cup almond milk mixed with a splash of vinegar
Flesh of one ripe avocados, mashed

Preheat oven to 350 degrees F.  Grease a loaf pan and set aside.

In a medium-sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda.  Set aside.

In the bowl of a stand mixer, beat vegan margarine on medium speed until softened and pliable.  Add the sugar and honey and beat until light and fluffy, about four minutes.  Add the avocado and beat another minute to incorporate. Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.

Add the eggs one at a time, beating one minute after the addition of each egg. Beat in vanilla extract.  Reduce the mixer speed to low and add half of the flour mixture, all of the almond milk, and then the rest of the flour mixture.  Beat just until combined. Scoop the batter into the loaf pan.

Turn the oven down to 325 degrees F.   Bake for 40-45 minutes or until a skewer inserted in the center of the cakes comes out clean.  Cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.

For a non-gluten-free version-

Found on Joy The Baker

3 cups all-purpose flour

1/2 cup yellow cornmeal

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

3/4 cup unsalted butter, softened

3 cups sugar

4 large eggs

2 teaspoons pure vanilla extract

3/4 cup buttermilk

flesh of 1 1/2 ripe avocados, just over a cup to a cup and a half of avocado, mashed

Preheat oven to 350 degrees F.  Grease and flour two loaf pans and set aside.  

In a medium sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda.  Set aside.  Set the four eggs out on the counter to come to room temperature while you beat the butter and sugar.  

In the bowl of a stand mixer, beat butter on medium speed until softened and pliable.  Add the sugar and beat until light and fluffy, about 4 minutes.  Add the avocado and beat another minute to incorporate.  Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.  

Add the eggs one at a time, beating 1 minute after the addition of each egg.  Beat in vanilla extract.  

Reduce the mixer speed to low and add half of the flour mixture, all of the buttermilk, and then the rest of the flour mixture.  Beat just until combined.  

Divide the dough between the two loaf pans and place in the oven.  Turn the oven down to 325 degrees F.   Bake for 40-45 minutes or until a skewer inserted in the center of the cakes comes out clean.  I checked my cakes every ten minutes or so after the 30 minute mark.   Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.