Vegan Chocolate Raspberry Avocado Cakes

I’m such a sucker for summer foods. The fact that northeastern Wisconsin winters last nearly 7 months has a strong bearing on why I get all weak in the knees at the first signs of spring.  The smell of the lilacs (my favorite!) tells me that warm weather and picnic season is right around the corner.  My favorite picnic foods include flavors of summer like fresh asparagus, roasted corn on the cob, potato salad, grilled brats and sausages, and of course, desserts made with freshly picked berries.  That’s where these chocolate raspberry avocado cakes come right into the picture


These vegan chocolate raspberry avocado cakes from are a healthier way to get your chocolate fix!  #FlavorsOfSummer #HealthyDesserts


Wait.  Avocado?  WHAT?  I’m quite sure that at this point, some of you are scratching your head in disbelief at the title of this dessert.  Yes, it’s true.  There are avocados in these chocolate-loaded, delightfully moist, berry filled mini cakes jumbo cupcakes!  Why?  Because substituting avocado for saturated fats like butter and oil helps to keep the calories and cholesterol lower than you’d find in the average chocolate cupcake.  Besides, avocados lean toward the healthy side as far as fats are concerned…when consumed in moderation, of course.

I’m SO glad that this recipe is such a great fit for the Flavors of Summer Virtual Picnic theme.  

These vegan chocolate raspberry avocado cakes from are a healthier way to get your chocolate fix! #FlavorsOfSummer #HealthyDesserts

These cakes were made using my Pampered Chef Single Serving Stoneware. Email me if you’re interested in picking one up for yourself… they’re AWESOME!


Before you grab the recipe, please check out all the wonderful blogs that are posting summer recipes this week as we lead up to the 4th of July. These ladies have such beautiful food to share!

Mother Thyme
Cook the Story
Sweet Remedy
White Lights on Wednesday
{i love} my disorganized life
Jane’s Adventures in Dinner
Big Bear’s Wife
Cravings of a Lunatic
Katie’s Cucina
The Tasty Fork
Scarletta Bakes

Take a look at some of these other delicious recipes from great food bloggers using the Flavors of Summer products:

Watermelon Agua Fresca, from KokoCooks

Italian Sausage & Caramelized Onion Pizza from White Lights On Wednesday

Dill, Chicken, and Lettuce Mango Wrap from Sweet Remedy


These vegan chocolate raspberry avocado cakes from are a healthier way to get your chocolate fix! #AvocadosFromMexico #FlavorsOfSummer #HealthyDesserts

5.0 from 1 reviews
Vegan Chocolate Raspberry Avocado Cakes
Created By: 
Recipe Category: Dessert
Cuisine: Cake
Prep time: 
Cook time: 
Total time: 
This chocolate raspberry cupcake stays extra moist from avocados. Tangy raspberries blend in perfectly for a perfect combo. A great Valentine's Day treat!
  • 3 cups low-carb baking mix* or all-purpose flour, plus 1/8 cup to toss berries into
  • 1/2 cup unsweetened dark cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 cups granulated sugar
  • 1/4 cup unsweetened applesauce
  • 1 medium Avocado from Mexico, to make 1/2 cup mashed
  • 2 cups water
  • 2 Tablespoons white vinegar
  • 2 teaspoons vanilla extract
  • 1 cup fresh or frozen red raspberries
  1. Heat oven to 350 degrees F. Grease and flour Pampered Chef Single Serving Stoneware Pan OR two 8-inch OR two 9-inch round cake pans. Set aside.
  2. Sift together all of the dry ingredients except sugar. Set aside.
  3. Mix all wet ingredients together in a large bowl, including the mashed avocado. Add sugar into the wet mix and stir to combine.
  4. Mix the wet ingredients into the dry all at once, and beat with a whisk (by hand) until smooth.
  5. Toss berries into 1/8 cup baking mix or flour and stir into batter.
  6. Pour batter into prepared pan(s). Bake for 25 to 35 minutes, until a toothpick inserted comes out clean.
  7. Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely.

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  1. says

    I’m always looking for unique ways to slip fruit into my picky 5-year-old’s diet. He can’t stand fruit and I think he’s caught on to my smoothie making secrets. I’ll have to give this recipe a try. Thanks!

  2. Karen @BakingInATornado says

    Not only did I get a yummy (yummilicious) recipe using one of my favorite marriages, chocolate and raspberry, but I learned something new about avocados. It’s my lucky day!

    • says

      Let me tell ya, girl… I am SO addicted to REAL sweets that I never would have believed these to be good, but they really are! They were moist even 5 days after I made them! AMAZING! You can’t taste the avocado at ALL, either! I hope you like the recipe. Let me know how they turn out for you!


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