Avocado cake with dates
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Nonstick cooking spray or butter | ||
| 1½ | cup | Cake flour |
| 1⅓ | cup | Granulated sugar |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Ground allspice |
| 1½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Mashed avocados (about 1 1/2 avocados) |
| ½ | cup | Thawed frozen nonfat egg substitute (equal to 2 eggs) |
| ⅓ | cup | Nonfat milk |
| 1 | cup | Chopped dates |
| Powdered sugar (opt) | ||
| Additional dates, slivered | ||
Directions
Spray a nonstick 9-inch-square baking pan with nonstick cooking spray or lightly brush with butter.
Sift together cake flour, sugar, cinnamon, nutmeg, allspice, baking soda and salt in large bowl. Blend together avocados, egg substitute and nonfat milk in small bowl. Stir into dry ingredients along with dates until blended. Spread evenly into prepared pan.
Bake at 325 degrees 30 to 35 minutes or until wood pick inserted in center comes out clean. Cool in pan. Sprinkle lightly with powdered sugar. Garnish top with a few slivers of dates, if desired.