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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
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 96kcal


  • 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 teaspoon granular sugar-free sweetener if needed
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon virgin coconut oil
  • 2 tablespoon melted chocolate (semi-sweet, vegan)(optional)
  • ½ teaspoon baking powder+ ¼ teaspoon baking soda (avoid if gluten-free)(Check notes for gluten-free options)


  • ½ cup semi-sweet vegan chocolate chips/chunks
  • 2 tablespoon almond milk/coconut milk


  • 2 tablespoon vegan cocoa nibs


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 ½ cup of nut butter of your choice or ½ cup of sugar-free homemade Nutella.
  • Add ¼ cup sugar-free agave sweetener, two to four tablespoons of almond or coconut milk(depending on how ripe the fruit is) and 1 tablespoon 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 tablespoon melted vegan chocolate(if using nut butter add chocolate, in case of Nutella you don’t need extra chocolate), and ½ teaspoon baking powder, ¼ teaspoon baking soda.
  • Mix well and pour the batter into each cupcake molds


  • 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.


  • You can add an egg, one chia egg or flax egg, or a tablespoon 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.


Calories: 96kcal