Keto Vegan Dark Chocolate Cake

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    40 min

Keto Vegan Dark Chocolate Cake

This is a deliciously moist, rich, chocolate cake that is low on carbs, vegan, non-dairy and egg-free​!

  • Net Carbs

    2.1 g

  • Fiber

    2.4 g

  • Total Carbs

    13.5 g

  • Protein

    3.4 g

  • Fats

    8.7 g

106 cals

Keto Vegan Dark Chocolate Cake

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Avocado

    Avocado

    3-½ ounce

  • Original Coconut Milk Unsweetened By Silk

    Original Coconut Milk Unsweetened By Silk

    ½ cup

  • Almond Flour

    Almond Flour

    1-½ cup

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    ¾ cup

  • 100% Cocoa Special Dark by Hershey's

    100% Cocoa Special Dark by Hershey's

    ¼ cup

  • Baking Soda

    Baking Soda

    1 teaspoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ½ tsp

  • Vanilla Extract

    Vanilla Extract

    1 teaspoon

  • Vinegar White Distilled

    Vinegar White Distilled

    1 tsp

Recipe Steps

steps 5

40 min

  • Step 1

    Preheat an oven to 350 F. Prepare a 9” cake pan with non-stick cooking spray. Combine the coconut milk and avocado in a large food processor. Pulse until combined. It is ok if small pieces remain.
    Step 1
  • Step 2

    Add in the almond flour, Swerve, cocoa powder, baking soda and salt. Pulse until smooth.
    Step 2
  • Step 3

    Add in the vanilla and white vinegar. Pulse again and immediately pour into prepared cake pan.
    Step 3
  • Step 4

    Bake for 25 minutes or until cake is set. Allow to cool completely before attempting to invert and remove cake from the baking pan.
    Step 4
  • Step 5

    Once inverted and cake is removed from the pan dust with a little cocoa powder and serve.
    Step 5

Comments 2

  • FabulousRadish337399

    FabulousRadish337399 4 years ago

    Super Delicious I had an avocado I wanted to use so decided cook the cake. It was very quick and easy to make and came out perfectly. I cooked it for 30 minutes. The only issue I had is that it's stuck to the bottom of my cake pan so I eat that. (Wasn't totally cool so my fault) I'm going cut it in half, whip up some cream and make a proper chocolate sponge out of it.

    • Limasierra97

      Limasierra97 5 years ago

      It does not cook or set it 25 minutes. I followed the directions to the letter and I cooked for an hour and still wet. I finally turned the oven heat to 400 F and still after 20 minutes it would not set. I got it to solidify even a little and took it out. I waited until cooled and dusted with the cocoa powder . This is inedible.