Keto Vegan Dark Chocolate Cake
⏱ Prep: 15 min🍳 Cook: 25 min✅ Ready: 40 min
106
Calories
2.1g
Net Carbs
3.4g
Protein
8.7g
Fat
⏱ Prep: 15 min🔥 Cook: 25 min⏰ Ready: 40 min
How to Make It
Step 1
Preheat an oven to 350 F. Prepare a 9” cake pan with non-stick cooking spray. Combine the coconut milk and avocado in a large food processor. Pulse until combined. It is ok if small pieces remain.
Step 2
Add in the almond flour, Swerve, cocoa powder, baking soda and salt. Pulse until smooth.
Step 3
Add in the vanilla and white vinegar. Pulse again and immediately pour into prepared cake pan.
Step 4
Bake for 25 minutes or until cake is set. Allow to cool completely before attempting to invert and remove cake from the baking pan.
Step 5
Once inverted and cake is removed from the pan dust with a little cocoa powder and serve.
Ingredients
- Avocado – 3-½ ounce
- Original Coconut Milk Unsweetened By Silk – ½ cup
- Almond Flour – 1-½ cup
- The Ultimate Icing Sugar Replacement by Swerve – ¾ cup
- 100% Cocoa Special Dark by Hershey’s – ¼ cup
- Baking Soda – 1 teaspoon
- Coarse Kosher Salt by Morton – ½ tsp
- Vanilla Extract – 1 teaspoon
- Vinegar White Distilled – 1 tsp