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Vegan Low-carb Avocado Chocolate Cake

by Sophie

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

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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

Vegan low-carb avocado Chocolate Cake

Vegan low-carb avocado Chocolate Cake

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.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 96kcal

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:

  • If using avocado, then take one ripe avocado.
  • Remove the seed.
  • Take the pulp in a blender.
  • If using banana, peel and cut into small pieces.
  • Take the fruit pieces in a blender.

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.
  • Add oil and 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 add chocolate, in case of Nutella you don’t need extra chocolate), and 1/2 tsp baking powder, 1/4 tsp baking soda.
  • Mix well and pour the batter into each cupcake molds

Bake

  • 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.
  • allow the cupcakes to cool down.
  • Add chocolate icing and top with cocoa nibs and serve.

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.

Nutrition

Calories: 96kcal

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Vegan low-carb avocado Chocolate Cake

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If you loved this recipe, you will love this Low-carb Chocolate Mousse too. Check it out.

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6 comments

Kalyani subudhi September 14, 2017 - 10:03 am

5 stars
Very good healthy food

Reply
Sophie September 14, 2017 - 12:49 pm

Thank you

Reply
Anna @ shenANNAgans September 15, 2017 - 3:25 am

I wonder when I will learn and check out my fave bloggers posts when I’m NOT hungry!!! You’ve done it again Sophie, these delectable little bits of temptation are just what I want, want, want right now.

Reply
Sophie September 15, 2017 - 6:10 pm

These are so so addictive Anna! You must try them? Thanks girl.

Reply
Ella September 15, 2017 - 6:45 pm

Can I use a healthy granulated “sugar” or dates instead of agave?

Reply
Sophie September 15, 2017 - 10:21 pm

Yes, coconut sugar or maple syrup both work wonderfully for this recipe.

Reply

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