Go Back
Print
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
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!
No ratings yet
Print Recipe
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Servings
12
Calories
209
kcal
Ingredients
1x
2x
3x
3
cups
low-carb baking mix* or all-purpose flour
plus 1/8 cup to toss berries into
½
cup
unsweetened dark cocoa powder
½
teaspoon
salt
2
teaspoons
baking powder
2
teaspoons
baking soda
2
cups
granulated sugar
¼
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
*I used
b][Bob's Red Mill Low-Carb Baking Mix
[/b]
Nutrition
Calories:
209
kcal
Carbohydrates:
45
g
Protein:
2
g
Fat:
4
g
Saturated Fat:
1
g
Sodium:
369
mg
Fiber:
5
g
Sugar:
38
g
Tried this recipe?
Mention
@itsyummi
or tag
#itsyummirecipe
!