Recipe courtesy of The Tastemade Kitchen

Banana Avocado Smoothie Cake

For a lighter alternative to cheesecake try this smoothie cake made with fresh fruits and vegetables.
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  • Level: Easy
  • Total: 3 hr (includes freezing time)
  • Active: 30 min
  • Yield: 1 cake
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For the cake base:

1/2 cup walnuts

1/2 cup unsweetened shredded coconut 

6 soft dates, pitted 

1 tablespoon coconut oil, softened 

Pinch of sea salt 

For the smoothie filling:

2 cups banana chunks

1/2 avocado 

1/2 cup pineapple chunks 

1 cup spinach 

1/2 cup coconut butter 

2 tablespoons coconut oil 

2 tablespoons pure maple syrup 

1 teaspoon spirulina powder 

1 tablespoon finely grated lemon zest 

1 tablespoon lemon juice 

For the topping:

Shredded coconut

Mint leaves 


  1. Make the base:
  2. Place the walnuts in a food processor and process until coarsely ground. Add the remaining ingredients for the cake base and pulse until the mixture comes together. Press into a cake tin and set aside in the refrigerator. 
  3. Make the smoothie filling: 
  4. Combine all of the smoothie ingredients in a blender and blend until smooth. Pour over the chilled base and freeze until set, about 2 1/2 hours.  
  5. Garnish with shredded coconut and mint leaves, then serve. 
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