Keto Vegan Chocolate Cake
This keto vegan chocolate cake has a rich fudge like texture and is very easy to make.
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: Low carb, Vegan
Keyword: easy almond flour recipe, vegan cake
Servings: 10 slices
Calories: 291kcal
Chocolate Cake
- 1 medium avocado ripe
- ¼ cup coconut oil
- ½ cup monk fruit sweetener or other low carb sweetener
- ½ cup cocoa powder unsweetened
- 2 cups almond flour
- 1 tablespoon apple cider vinegar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup almond milk
- 1 teaspoon cinnamon
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.
Makes 10 slices.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1slice | Calories: 291kcal | Carbohydrates: 10g | Protein: 7g | Fat: 27g | Fiber: 6g