Avocado Ricotta Pound Cake

Avocado Ricotta Pound Cake at This Mama Cooks! On a Diet - thismamacooks.com

Most of us consider avocados a summer food to be eaten with carne asada or fish tacos. Since Avocados from Mexico are available at the grocery store year round, there’s no excuse not to use them in fall and winter cooking.

Believe it or not, you can also use avocadoes in desserts like in this pound cake recipe from Chef Pati Jinich of Pati’s Mexican Table on PBS. I like how the wholesomeness of avocados are combined with ricotta cheese.

You can further health up this recipe by using a buttery spread instead of butter, a low fat ricotta cheese, stevia for the sugar, and substituting 3/4 cup whole wheat flour for 3/4 (of the 1 3/4 cups) of white flour.

Though I haven’t tried this myself, but I bet you can use an all purpose gluten free baking mix instead of the white flour, too. The all purpose gluten free baking mixes are so good these days that I have no problems substituting them in recipes and rarely have to adjust baking times or other ingredients like eggs, butter or milk to make the batter more moist.

You can find more avocado recipes on the Avocados from Mexico website.

Avocado Ricotta Pound Cake at This Mama Cooks! On a Diet - thismamacooks.com

Avocado Ricotta Pound Cake

Recipe courtesy of Avocados of Mexico


  • 3/4 cup mashed pulp of a ripe avocado from Mexico
  • 1/2 cup requesón or ricotta cheese, at room temperature
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 1/4 cups sugar
  • 3 eggs
  • 2 tablespoons freshly squeezed lime juice
  • 1-3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons lime zest
  • 2 tablespoons pumpkin seeds
  • Confectioners’ sugar, to taste


  1. Preheat oven to 350°F. Butter an 8 x 4-inch loaf pan and cover the bottom with parchment paper cut to size.
  2. In a mixer at medium speed, beat the avocado until smooth and buttery.
  3. Add ricotta and butter; mix until fluffy. Add the sugar; beat until incorporated.
  4. Add the eggs, one at time, beating well after each addition; add lime juice and mix well.
  5. In a bowl, combine flour, baking powder and salt; add 1/2-cup at a time, to the avocado mixture, stirring just to mix after each addition. Stir in lime zest.
  6. Scrape batter into prepared pan and smooth top; sprinkle with pumpkin seeds.
  7. Lay a sheet of parchment paper over the pan. Bake until golden and a toothpick inserted in the center comes out clean, 60-70 minutes.
  8. Allow to cool 15 minutes before removing from pan. Sprinkle with confectioners’ sugar to serve.
Prep Time: 30 Minutes
Cook Time: 1 Hour 10 Minutes
Total Time: 1 Hour 40 Minutes
Servings: 1 loaf (10 slices)
  • Serving size: 1 slice

Picture and recipe used with permission of Avocados of Mexico.

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Recipe rating: 5 4 3 2 1