Vegan Low-carb Avocado Chocolate Cake

Chocolate lovers and sugar addicts( I am one) will never believe that this soft, sweet, decadent Vegan low-carb avocado chocolate cake is keto-friendly, flour-less and super yum.

Vegan low-carb avocado Chocolate Cake

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Yes, it’s true. It has a fruit: either banana or avocado choose whichever best fits your diet and some homemade sugar-free Nutella or nut butter, cocoa powder, liquid sugar-free sweetener, coconut oil and some vegan milk.

Vegan low-carb avocado Chocolate Cake

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The list of ingredients are just six, and those are the everyday pantry essentials, that’s how I call them, to be precise.

Vegan low-carb avocado Chocolate Cake

Pinit

The cake is sweet, super soft, chocolatey and so so yum! I make the banana one for LO and avocado one for me. Yes, still following the low-carb diet and couldn’t be happier. Tummy is getting flat, losing pounds and inches and feeling light. Don’t forget to add the yum chocolate icing, which is sugar-free, if you choose the sugar-free morsels, yet perfectly sweet and has a hint of coconut from the coconut milk.

Recipe of Vegan Low-carb Avocado Chocolate Cake:

Step-1: prepare the fruit: Vegan low-carb avocado Chocolate Cake

  • If using avocado, then take one ripe avocado.
  • Remove the seed.
  • Take the pulp in a blender.

Vegan low-carb avocado Chocolate Cake

  • If using banana, peel and cut into small pieces.
  • Take the fruit pieces in a blender.

Step-2: Prepare the batter:

  • Add 1/2 cup of nut butter of your choice or ½ cup of sugar-free homemade Nutella.
  • Add 1/4 cup sugar-free agave sweetener, two to four tablespoons of almond or coconut milk(depending on how ripe the fruit is) and 1 tbsp cocoa powder.
  • Blend to make a smooth puree.
  • Now taste and add more granular sugar-free sweetener if needed.
  • Mix in two tbsp melted vegan chocolate(if using nut butter, in case of Nutella you don’t need extra chocolate), and 1/2 tsp baking powder, 1/4 tsp baking soda.
  • Pour the batter into each cupcake molds.Vegan low-carb avocado Chocolate Cake

NOTE: You can add an egg, one chia egg or flax egg, or a tbsp of aquafaba too. I made this cake without any of these, and it worked fine. Adding an egg or any of these egg replacer will make the cake fluffier. I kind of like a little soft and gooey cake with the texture quite similar to a brownie but not dense.

The recipe when made with banana yields more cupcakes.

Step-3: Bake:

  • Preheat the oven to 350F.
  • Bake the cupcakes for 10-15 minutes.
  • Check if the cupcakes are cooked in the center.
  • If not, cook them for 5 more minutes.
  • These cakes take no longer than 20 minutes in the oven to cook.

NOTE: The Vegan low-carb avocado chocolate cakes will rise like a regular flour cupcakes. However, they will sink as they are cooked through and cooled down. To avoid this, you can add a tbsp of almond meal or almond flour to the mixture. This will give a denser and firmer body to the cakes and it won’t sink after cooling down.

Step-4:Serve:

  • Allow the cupcakes to cool down.
  • Melt chocolate chips/chunks and add two tbsps of vegan milk.

Vegan low-carb avocado Chocolate Cake

  • Add chocolate icing and top with cocoa nibs.

 

Vegan low-carb avocado Chocolate Cake

  • Serve these beauties a.k.a vegan low-carb avocado chocolate cake.

Vegan low-carb avocado Chocolate Cake

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Nutritional Info:

This recipe of Vegan low-carb avocado Chocolate Cake makes 10-12 mini cupcakes. However, the recipe with banana sometimes yields more than 12 cupcakes depending on the size of the fruit. I have used all sugar-free syrups and sweeteners for this recipe. The nutrition info is just for the Vegan low-carb avocado Chocolate Cake without the icing.

Vegan low-carb avocado Chocolate Cake

 

Vegan low-carb avocado Chocolate Cake

5 from 1 vote
Vegan low-carb avocado Chocolate Cake
Print
Vegan low-carb avocado Chocolate Cake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Make these Vegan low-carb avocado Chocolate Cake in just under 30 minutes. And you won't feel guilty while taking each bite. Super decadent, fudgy, vegan and flourless. Plus, it's sugar-free and low-carb.

Course: Dessert
Cuisine: American
Servings: 12
Calories: 96 kcal
Ingredients
  • 1 avocado (ripe)(best for keto) or 1 ripe banana
  • ½ cup nut butter or homemade sugar-free nutella
  • ¼ cup sugarfree agave syrup + 1 tsp granular sugar-free sweetener if needed
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp virgin coconut oil
  • 2 tbsp melted chocolate (semi-sweet, vegan)(optional)
  • ½ tsp baking powder+ ¼ tsp baking soda (avoid if gluten-free)(Check notes for gluten-free options)
Icing:
  • ½ cup semi-sweet vegan chocolate chips/chunks
  • 2 tbsp almond milk/coconut milk
Topping:
  • 2 tbsp vegan cocoa nibs
Instructions
Prepare the fruit:
  1. If using avocado, then take one ripe avocado.

  2. Remove the seed.

  3. Take the pulp in a blender.

  4. If using banana, peel and cut into small pieces.

  5. Take the fruit pieces in a blender.

Prepare the batter:
  1. Add 1/2 cup of nut butter of your choice or ½ cup of sugar-free homemade Nutella.

  2. Add 1/4 cup sugar-free agave sweetener, two to four tablespoons of almond or coconut milk(depending on how ripe the fruit is) and 1 tbsp cocoa powder.

  3. Add oil and blend to make a smooth puree.

  4. Now taste and add more granular sugar-free sweetener if needed.

  5. Mix in two tbsp melted vegan chocolate(if using nut butter add chocolate, in case of Nutella you don’t need extra chocolate), and 1/2 tsp baking powder, 1/4 tsp baking soda.

  6. Mix well and pour the batter into each cupcake molds

Bake
  1. Bake the cupcakes for 10-15 minutes.

  2. Check if the cupcakes are cooked in the center.

  3. If not, cook them for 5 more minutes.

  4. These cakes take no longer than 20 minutes in the oven to cook.

  5. allow the cupcakes to cool down.

  6. Add chocolate icing and top with cocoa nibs and serve.

Recipe Notes

NOTE:

  • You can add an egg, one chia egg or flax egg, or a tbsp of aquafaba too.
  • I made this cake without any of these, and it worked fine.
  • Adding an egg or egg replacer will make the cake fluffier.
  • I kind of like a little soft and gooey cake like the texture of a brownie.
  • Adding icing is totally optional.
  • Add some chocolate chips to the batter if you would like the cakes to be more chocolatey.

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Vegan low-carb avocado Chocolate Cake

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