An easy keto vegan chocolate cake with a fudge like texture that is gluten free, low carb and sugar free too. This simple cake recipe will be enjoyed by everyone who likes a slice of chocolate cake!
A flourless keto chocolate cake that is baked with almond flour and avocado in place of butter. The avocado can't be tasted but gives the cake it's fudgey texture.
The frosting is also vegan and made with cocoa and avocado. Entirely optional but very recommended. It's like a vegan chocolate pudding.
No eggs or gluten means that this cake will not raise very high. But the texture and taste is delicious. If you wanted a taller cake, either use smaller cake tins or double the mixture and sandwich the cakes together with the chocolate avocado frosting.
Ingredients for a Vegan Chocolate Cake
This is a vegan chocolate almond flour cake. We have not yet tried with with any other flour yet. Coconut flour might work but would need a lot more liquid. Lupin flour is another possibility but currently untested.
No chocolate is used for this recipe, not even a vegan version. We have used a sugar free cocoa powder instead.
The low carb sweetener
For the sweetener we used monkfruit and a powdered version for the topping. Other low carb sweeteners can be used. We would also recommend allulose too.
How to make keto vegan chocolate cake
This vegan cake is made with just one bowl keeping the washing up to a minimum! It's an easy recipe that can be thrown together in less than 10 minutes.
- Mash the avocado and coconut oil.
- Add the low carb sweetener and cocoa and mix well.
- Stir in the remaining ingredients.
- Mix until combined.
- Spoon the mixture into a parchment lined cake tin. We used an 8 inch tin.
- Bake and slather with our chocolate vegan frosting.
The chocolate frosting is also vegan and tasty enough to enjoy as a vegan chocolate pudding. A whipped coconut frosting could be used instead.
How to store chocolate vegan cake
This cake is best stored in a sealed container in the fridge and will last for 5 to 7 days.
Can this cake be frozen?
Yes, this vegan chocolate cake can be frozen. We would advise that you freeze the cake into pieces as it's a delicate cake. Cut the cake into slices and place them in an air tighter zip lock bag.
Recipe Tips & Suggestions
The cake could be made by placing all of the ingredients in a blender. Start with blending the avocado and oil first, then add the other ingredients.
For a deeper chocolate flavour, add ¼ cup brewed coffee to the mixture.
Add other flavourings to the chocolate cake. Nutmeg and chocolate go very well together or perhaps a drop of orange oil?
The cake can be very delicate to handle so allow to completely cool before you handle it.
Serve with a sprinkle of unsweetened desiccated coconut for extra flavour, colour and texture.
If you can wait, this cake tastes better the next day. The fudge like consistency develops by then.
More low carb vegan desserts
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Keto Vegan Chocolate Cake
- Preheat the oven to 180C/350F degrees
- Line a 8 inch spring form cake tin with parchment paper.
- Remove the skin and stone from the avocado and place the flesh into a medium bowl. Add the coconut oil and mash together until smooth.
- Add the cocoa and low carb sweetener and mix.
- Add the remaining ingredients and mix until smooth.
- If the batter is too thick, add either more almond milk or water.
- Spoon the mixture into the cake tin and smooth out evenly.
- Bake for 40-50 minutes until firm.
- Remove from the oven and allow to cool in the tin for 10 minutes before removing.
Make the Topping
- Remove the skin and stone from the avocado.
- Place the flesh into a bowl with the cocoa powder and sweetener. Using a hand blender mix until smooth.
- Spoon the mixture on top of the cake
- Slice and serve.
YOUR OWN NOTES