Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, potato starch, corn starch) for a lighter final texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not include xanthan gum, make sure to include it.

Sugar: I used white sugar, but cane sugar, light brown sugar, dark brown sugar, or coconut sugar will work just as well (just note that the darker the color of the sugar, the darker will be the batter and the final color of the cake). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Baking Powder: Baking powder is the only leavening agent used to help the batter rise, so make sure to include it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Avocado: For best results, use ripe avocados.

Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you can also use other non-dairy milk (such as cashew milk, rice milk, oat milk, or coconut milk). Alternatively, if you are not lactose-intolerant, feel free to use regular milk instead.

Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You can use other vegetable oils (such as canola oil, olive oil, avocado oil etc) or unsalted dairy-free butter. Alternatively, if you are not lactose-intolerant, go ahead and use regular melted butter instead.

Lemon Juice: Use fresh lemon juice for the best flavor.

Powdered Sugar: Powdered sugar (also known as confectioner’s sugar), is sugar that has been processed until super fine and can easily be dissolved to get a smooth glaze. You can either buy store-bought powdered sugar, or process regular white sugar until you get a super fine texture. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero-glycemic index and will not raise your blood sugar).

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular unsalted butter instead.

Storing: To store, place the gluten-free avocado cake in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 4 days. To freeze, wrap the avocado cake in plastic wrap and store in the freezer for up to 2 months. Let the frozen cake thaw completely overnight before eating.