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.
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.
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 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!
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
Directions
- 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.
Recipe Notes
*I used b][Bob's Red Mill Low-Carb Baking Mix [/b]
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
- Watermelon Agua Fresca, from KokoCooks
- Italian Sausage & Caramelized Onion Pizza from White Lights On Wednesday
- Dill, Chicken, and Lettuce Mango Wrap from Sweet Remedy
29 Replies to "Vegan Chocolate Raspberry Cakes"
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Rachael Smith October 18, 2014 (6:56 pm)
This looks amazing! I wonder if I could get my husband to eat them. lol
Chef Becca October 19, 2014 (6:25 am)
Haha! If it helps, know that my hubs is the biggest junk food junkie and he didn’t even know there was avocado in the cake until I told him!
Megan May 29, 2014 (10:09 pm)
Avocado in baked goods? Who would have thought? I learn something new every day! Looks yummy!
Chef Becca May 30, 2014 (9:10 am)
There are things that I do that make me scratch my head…until I taste them! THIS is one of those things, Megan! 🙂
Christy May 16, 2014 (12:33 pm)
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!
Chef Becca May 17, 2014 (8:05 am)
Sneaky mommy, for the win! 🙂
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Devon July 14, 2013 (8:50 pm)
I made this and it was delish! Can’t thank you enough for showing me what an avocado can do!
Becca Heflin July 14, 2013 (8:52 pm)
YAY! I’m so glad to hear that you liked them, Devon. It makes my heart happy to know that I’ve widened your culinary/ingredient knowledge 🙂
Katherine July 12, 2013 (1:07 pm)
your stoneware is so … clean! LOL
looks yummy
Becca Heflin July 12, 2013 (3:46 pm)
LOL! You’re right, it is! I’ve only had it since March… give it a few more months 😉
Dorothy @ Crazy for Crust June 29, 2013 (9:02 pm)
It’s got avocado in it – I’m sold! 🙂 LOVE it!
Kim Beaulieu June 28, 2013 (12:34 am)
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.
Becca Heflin June 28, 2013 (9:23 am)
Awe <3 Your sweet comment truly made my day, Lunie! I "luph" you (cool word, huh?) 😀
Kim Beaulieu June 28, 2013 (6:26 pm)
Me likey. Me usey.
Becca Heflin June 28, 2013 (6:31 pm)
USE me, Lunie… USE ME! 🙂
Karen @BakingInATornado June 27, 2013 (5:36 pm)
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!
Becca Heflin June 28, 2013 (9:19 am)
HOORAY for higher education in food! Thanks for stopping by, Karen!
adam @unorthodoxepicure June 27, 2013 (5:27 pm)
Of all the recipes in your linky party, this one might just be my favorite. 😉
Becca Heflin June 28, 2013 (9:26 am)
No way… You REALLY went there!! Tears are falling down my cheeks, Adam. You rock, Bud
adam @unorthodoxepicure June 28, 2013 (9:36 am)
Only for you, Becca… 😉
Becca Heflin June 28, 2013 (10:09 am)
pfft… Bet you say that to all the linky girls
Meghan @ The Tasty Fork June 27, 2013 (4:55 pm)
SO GOOD!! I want these at my 4th of July bash. I shared on my Tasty Fork FB page! 🙂 (Oh and totally pinned!)
Becca Heflin June 27, 2013 (4:57 pm)
You’re AWESOME, Meghan! Thank you SO much for sharing. BTW, your Facebook page ROCKS! 🙂
Christine (Cook the Story) June 27, 2013 (4:45 pm)
These sound amazing. I can’t believe you’ve made a healthy chocolate cupcake. Such a great idea to use the avocado in for some of the saturated fats. Can’t wait to give that a try!
Becca Heflin June 27, 2013 (4:48 pm)
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!