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.

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.

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

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: 

• 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.

Step-2: 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 tbsp cocoa powder.
• 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, in case of Nutella you don’t need extra chocolate), and ½ tsp baking powder, ¼ teaspoon baking soda.
• Pour the batter into each cupcake molds.

NOTE: 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 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 tablespoon 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.

• Add chocolate icing and top with cocoa nibs.

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

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.

📖 Recipe

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