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.
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
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.
Notes
Nutrition
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!
- Watermelon Agua Fresca, from KokoCooks
- Italian Sausage & Caramelized Onion Pizza from White Lights On Wednesday
- Dill, Chicken, and Lettuce Mango Wrap from Sweet Remedy
This looks amazing! I wonder if I could get my husband to eat them. lol
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!
Avocado in baked goods? Who would have thought? I learn something new every day! Looks yummy!
There are things that I do that make me scratch my head…until I taste them! THIS is one of those things, Megan! 🙂
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!
Sneaky mommy, for the win! 🙂
I made this and it was delish! Can’t thank you enough for showing me what an avocado can do!
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 🙂
your stoneware is so … clean! LOL
looks yummy
LOL! You’re right, it is! I’ve only had it since March… give it a few more months 😉
It’s got avocado in it – I’m sold! 🙂 LOVE it!
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.
Awe <3 Your sweet comment truly made my day, Lunie! I "luph" you (cool word, huh?) 😀
Me likey. Me usey.
USE me, Lunie… USE ME! 🙂
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!
HOORAY for higher education in food! Thanks for stopping by, Karen!
Of all the recipes in your linky party, this one might just be my favorite. 😉
No way… You REALLY went there!! Tears are falling down my cheeks, Adam. You rock, Bud
Only for you, Becca… 😉
pfft… Bet you say that to all the linky girls
SO GOOD!! I want these at my 4th of July bash. I shared on my Tasty Fork FB page! 🙂 (Oh and totally pinned!)
You’re AWESOME, Meghan! Thank you SO much for sharing. BTW, your Facebook page ROCKS! 🙂
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!
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!