Cakes | Recipes | Vegetarian

Vegan Chocolate Raspberry Cakes

Vegan chocolate raspberry cakes are moist, chocolaty single serving cakes, made with a secret ingredient to make them so delicious!

I’m 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 warmer weather, fresh asparagus recipes and picnic season are 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 this recipe for vegan chocolate raspberry cake with avocado comes perfectly into the picture.

Vegan Chocolate Raspberry Cake Recipe - This chocolate cake is extra moist and vegan because it uses avocado instead of butter. You can't taste anything but rich chocolate flavor and sweet raspberries. Get the recipe at itsyummi.com

Wait. Avocado?  Excuse me?!

At this point, I bet 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 is there avocado in my chocolate cakes?

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.

Also, using avocados instead of butter allows this chocolate raspberry cakes recipe to be edible for vegans.

Vegan Chocolate Raspberry Cake Recipe - This chocolate cake is extra moist and vegan because it uses avocado instead of butter. You can't taste anything but rich chocolate flavor and sweet raspberries. Get the recipe at itsyummi.com

The stoneware pan that I baked the cakes in is from Pampered Chef. The wells are just a little bit bigger than a jumbo muffin pan. You can also bake this up as an 8-inch or 9-inch layer cake and frost the top with chocolate ganache. Yummi!

Please let me know if you make these vegan chocolate raspberry cakes!

Vegan Chocolate Raspberry Cake Recipe - This chocolate cake is extra moist and vegan because it uses avocado instead of butter. You can't taste anything but rich chocolate flavor and sweet raspberries. Get the recipe at itsyummi.com

Vegan Chocolate Raspberry Avocado Cakes

This chocolate raspberry cupcake stays extra moist from avocados. Tangy raspberries blend in perfectly for a perfect combo. A great Valentine's Day treat!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 12
Calories 209 kcal

Ingredients
  

  • 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 to make 1/2 cup mashed
  • 2 cups water
  • 2 Tablespoons white vinegar
  • 2 teaspoons vanilla extract
  • 1 cup fresh or frozen red raspberries

Instructions
 

  • Heat oven to 350 degrees F. Grease and flour the wells of a jumbo muffin pan OR two 8-inch OR two 9-inch round cake pans. Set aside.
  • Sift together all of the dry ingredients except sugar. Set aside.
  • Mix all wet ingredients together in a large bowl, including the mashed avocado. Add sugar into the wet mix and stir to combine.
  • Mix the wet ingredients into the dry all at once, and beat with a whisk (by hand) until smooth.
  • Toss berries into 1/8 cup baking mix or flour and stir into batter.
  • Pour batter into prepared pan(s). Bake for 25 to 35 minutes, until a toothpick inserted comes out clean.
  • Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely.

Nutrition

Calories: 209kcalCarbohydrates: 45gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 369mgFiber: 5gSugar: 38g
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!

Before you run off to bake up this delicious cake recipe, please check these wonderful blogs that are also posting summer recipes this week as we lead up to the 4th of July. These ladies have such beautiful food to share!

Vegan Chocolate Raspberry Cakes Recipe - This chocolate cake is extra moist and vegan because it uses avocado instead of butter. You can't taste anything but rich chocolate flavor and sweet raspberries. Get the recipe at itsyummi.com

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29 Comments

  1. 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. This is just “wow”. I am so impressed you made this vegan. And chocolate and raspberry are like, well, you and me, perfect together. <awe, see what I did there.

    Great pics too Becca. I just love these and think it's cool they have avocado in them. You are a genius.

  3. 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!

  4. Of all the recipes in your linky party, this one might just be my favorite. πŸ˜‰

  5. SO GOOD!! I want these at my 4th of July bash. I shared on my Tasty Fork FB page! πŸ™‚ (Oh and totally pinned!)

    1. 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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