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ABC – The Alternative Brownie

In Baking, Experimental, Recipes on April 7, 2010 at 3:46 pm

You know how ABC soups with all those ingredients thrown in always inevitably taste so wholesome and good? Now, let me present you with…. *drum roll*…..the ABC cake!

To fully appreciate this unique creation, it is first essential to head back to some fundamental ideas that have been hardwired in our cognitive systems since early years.

Lesson #1:  A for Apple? Wrong! B for Boy? C for Car? Wrong! Wrong! Wrong!
The correct answer is….
A for Avocado! B for Banana! C for Carrot!

Avocado Banana Carrot Cake is so going to be the new classic when (one fine day) poorskinnychef becomes famous (would you like to help me out here? :)). Within the past 12 hours of its conception, it has won over a German who hates sweet food, a Dane who eats carbs only on blue moons, a Chinese who couldn’t imagine what an avocado would be doing in a cake, and of course a food obsessed Singaporean (yours truly) who has eaten her way through much of the world to confidently proclaim that this cake is a definite winner. Throw in another ‘A’ – for Almonds, and it’s ready to conquer the world!

This cake has the same consistency of fudgy brownies, with an incredible softness and moistness like banana bread that is neither sticky nor crumbly, and providing enough resistance to chew without being rubbery like many low fat / fat free cakes I’ve made in the past. Oh and that same fudgy brownie soft crust that crumples when you press on it, ♥♥. In fact, you might even call this ABC the Alternative Brownie Cake! 🙂 It’s green (good cake for you hlyf) all through, but still, go ahead and add on a mossy slathering of refreshing avocado lemon frosting *recipe below*, a shower of woody chopped almonds, plant it with raw carrot strips and mark this treasure with a teeny crisp dark chocolate flake. Beauty. The taste? A dominant banana flavour with a recognizable nutty creamy avocado aroma, doubling the goodness of traditional carrot cake and banana bread.

Lesson #2: This is flavour synergy, where 1+1+1 = 6. [Even the raw carrot and chocolate bit garnish added one personal scale point on the 9-point rated scale of liking.]


Unlike most creamed butter cakes with 50% of the calories coming from fat, this one has about 30% instead (yes I did those geek calculations from the raw ingredients) because all that ABC plant mash-shreds serve part of the function of fat replacement, thus there was only 60g of butter added to my 32 x 11 x 2.5cm cake. There are a few key notes to look out for in order to not end up with rubber or rock when doing low fat cake baking. 1. Knowing your ingredients, and 2. knowing the chemistry of gluten network formation. I’ve been reading up more on baking chemistry and ingredient substitution lately, in order to gain more flexibility with my baking (lower the calories, cut costs and avoid large stocks of ingredients whilst maximizing sensory pleasure). But I’d like to do some more experimentation first before sharing more detailed advice! Ok, enough of geekhood, it’s time to deliver what I’m primarily here to deliver — good cheap simple food with a healthy dose of thought. Enjoy!!

Avocado Banana Carrot Cake Recipe inspired by Lynne’s muffin recipe

  • 150g banana (1.5 medium bananas or 25-30cm of banana)
  • 60g avocado (about half a medium avocado)
  • 50g of finely grated carrots (about 10cm of a medium carrot) — carrots inspired by Chris & Ying’s delicious looking carrot cake!
  • 60g butter
  • 110g sugar
  • 1 large egg
  • 185g plain flour or 1.5 cups
  • 1 tsp baking powder
  • 1 tsp vanilla essence (I replaced 15g of the sugar with vanilla sugar)
  • 50g chopped almonds
  1. Cream butter and sugar until light and fluffy (contributes a lighter texture via aeration, where air bubbles formed from rubbing of fat with sugar gets coated and stabilized by fat crystals. i.e. butter should not melt otherwise FAIL!)
  2. Add in eggs and mix (add in another egg white if you’re using cheap small eggs like I do– egg whites contribute a less firm structure to the cake than egg yolks)
  3. Throw in half of the flour mix and fold in quickly (fat coats flour, and reduces gluten formation — more tender texture)
  4. Add in fruit and vegetable mash, chopped nuts and fold in the remaining flour (additional water from fruit / veg interacts with the flour to form gluten networks that give the product structure. If too much gluten network formation, you’ll get a tough chewy cake!)
  5. Bake in tin lined with baking paper at 175˚C for 35-40min (makes a cake of ~300cm2 area and about 2.5cm height).

Avocado Lemon Frosting Recipe

* I’ve used only half of this frosting made (don’t want the cake too sweet), and kept the rest, which I’ll figure out what to do with at a later date. For even spreading of frosting and to prevent the frosting from masking the cake crust I like, I turned the cake upside down and spreaded the frosting on the flat base of the cake so that the crust becomes the base! 🙂

  • 60g avocado (the other half of the avocado, used as a butter substitute in the basic frosting recipe)
  • 120g icing sugar (approx 1 cup)
  • 1 tsp vanilla (or 15g of vanilla sugar to substitute part of icing sugar)
  • 1 dsp/tbsp lemon juice (adjust to taste, I squeezed straight from the wedge till I was happy with the sourness / flavour
  1. Mix half of icing sugar to mashed avocado
  2. Slowly incorporate the rest of the icing sugar and lemon juice to your desired taste and consistency

You’re welcome.

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  1. i love this cake!!! emmmmmm i am motivated by your cake, so i will try this hahahah.
    fighting fighting waffle!

  2. […] water. Addictive right, L? ). It suddenly occurred to me that I should perhaps check if the ABC cake I have promised to share with my panel was still in lovely happy shape (just an excuse to eat lah), […]

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