Enjoying a delicious cake while adhering to dietary restrictions can be a challenge. But with these recipes, you can have your cake and eat it too! These keto-friendly and vegan cake recipes offer a delightful treat that aligns with both ketogenic and vegan lifestyles, without sacrificing flavor or texture.
Keto Vegan Chocolate Cake
This easy keto vegan chocolate cake boasts a fudge-like texture while being gluten-free, low-carb, and sugar-free. It's a flourless keto chocolate cake that uses almond flour and avocado in place of butter, offering a healthy and delicious alternative. The frosting is also vegan, crafted with cocoa and avocado for a rich, decadent topping.
Key Features
- Flourless: Made with almond flour, making it gluten-free and keto-friendly.
- Vegan: No eggs or dairy products are used.
- Sugar-Free: Sweetened with monk fruit or other low-carb sweeteners.
- One-Bowl Recipe: Minimizes cleanup.
- Fudge-Like Texture: Achieved through the combination of almond flour and avocado.
Ingredients
- Almond flour
- Avocado
- Coconut oil
- Sugar-free cocoa powder
- Monk fruit sweetener (or other low-carb sweetener)
- Almond milk (or water)
Preparation
- Preheat the oven to 350°F (180°C).
- Line an 8-inch springform cake tin with parchment paper.
- Mash the avocado and coconut oil together until smooth.
- Add the low-carb sweetener and cocoa powder, and mix well.
- Stir in the remaining ingredients until combined. If the batter is too thick, add more almond milk or water.
- Spoon the mixture into the cake tin and smooth out evenly.
- Bake for 40-50 minutes until firm.
- Remove from the oven and allow to cool in the tin for 10 minutes before removing.
Vegan Chocolate Frosting
This frosting is tasty enough to be enjoyed as a vegan chocolate pudding.
Ingredients
- Avocado
- Cocoa powder
- Sweetener (powdered version recommended)
Instructions
- Remove the skin and stone from the avocado and place the flesh into a bowl.
- Add the cocoa powder and sweetener.
- Blend until smooth.
Tips
- Storage: Store in a sealed container in the fridge for 5-7 days.
- Freezing: Freeze the cake in pieces due to its delicate nature.
- Flavor Enhancements: Add other flavorings to the chocolate cake.
- Texture: The fudge-like consistency develops more fully the next day.
Health Benefits
This cake is perfect for those on a low-sugar, low-carb, or diabetic diet. It provides a guilt-free way to indulge in a chocolatey treat without spiking blood sugar levels. The cake is full of protein and the frosting is vegan and paleo-friendly.
Vegan Keto Lemon Pound Cake
This moist and spongy dessert recipe bursts with flavor and nutrition while adhering to vegan and ketogenic guidelines. It’s dairy-free, gluten-free, and sugar-free, making it a healthy alternative to classic sponge cakes.
Read also: Easy Low-Carb Cheese Crackers
Key Features
- Dairy-Free: Uses silken tofu as a butter replacement.
- Gluten-Free: Made with almond meal instead of wheat flour.
- Sugar-Free: Sweetened with erythritol, a zero-calorie natural sweetener.
- High in Protein: Silken tofu provides a significant amount of plant-based protein.
Ingredients
- Almond meal
- Erythritol
- Silken tofu
- Almond milk
- Arrowroot starch
Health Benefits
Each slice of this lemony dessert contains 200 calories, less than 2% of the recommended daily intake (RDI) for sugars, but over 17% of the RDI for proteins and 30% of the RDI for fibers. The healthy unsaturated fats from almonds and the proteins from silken tofu will keep you satisfied and keep your sugar cravings at bay.
Preparation
- Prepare the cake batter with almond meal, erythritol, silken tofu, and almond milk.
- Gently bake until the cake is super soft and lemony.
Tips
- Freezing: Slice the cake into portion sizes and stack the servings in a freezer-friendly container, interleaving them with baking paper, foil, or cling film.
- Silken Tofu Alternatives: Mashed avocados or coconut/soy yogurt are fantastic options in low-carb cakes.
Flourless Keto Chocolate Cake
This exceptionally bold chocolate cake recipe, without any flour, offers a soft texture and intense chocolatey flavor. It can be naturally gluten-free, dairy-free, oil-free, and vegan.
Key Features
- Flourless: Emphasizes the chocolate flavor.
- Versatile: Can be adapted for various dietary needs.
- Fudge-Like Texture: Dense and moist.
Ingredients
- Almond flour
- Cocoa powder
- Erythritol or other low-carb sweetener
- Vegan egg replacer (if vegan)
Preparation
- Preheat oven to 350°F.
- Grease an 8-inch pan and line with parchment.
- Stir all ingredients together very well, then spread into the pan.
- Bake for 14 minutes on the center rack, or until firm.
- Let cool completely before frosting.
Variations
- Top with cream cheese frosting, peanut butter frosting, whipped cream, ice cream, sliced strawberries, or coconut frosting.
- Use regular granulated sugar if not counting carbs.
Dairy-Free Keto Chocolate Cake
This easy-to-make and delicious dairy-free keto chocolate cake is sugar-free, grain-free, and decadent.
Key Features
- Gluten-Free and Dairy-Free: Suitable for those with dietary restrictions.
- Moist and Fluffy: Achieved through careful baking and ingredient selection.
- Decadent Chocolate Flavor: Satisfies chocolate cravings without the guilt.
Ingredients
- Super fine almond flour
- Non-dairy milk (almond or oat milk)
- Avocado oil
- Erythritol or other low-carb sweetener
Preparation
- Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position.
- Line the bottom of (2) 6-inch springform cake pans with parchment circles and set aside.
- In a large mixing bowl, add all of the dry ingredients and stir well.
- Add in the wet ingredients and fold multiple times with a spatula, but do not over-mix.
- Immediately pour the batter evenly into the 2 cake pans.
- Tap them on the counter multiple times to ensure there are no air bubbles.
- Bake in preheated oven for 20-25 minutes until set in the middle.
- After about 30 minutes, carefully remove from the pans by running a knife along the edges and inverting them onto a wire rack.
- Spread a thin layer of frosting between the layers and a generous amount on the outside of the cake.
Avocado Chocolate Frosting
This frosting complements the cake perfectly, adding a creamy and rich chocolate flavor.
Ingredients
- Sweetener (such as erythritol)
- Avocado
- Cocoa powder
- Avocado oil
Instructions
- In a food processor, pulse the sweetener for a few seconds until it turns into a powder.
- Add the rest of the ingredients except for the oil.
- Process for about 1 minute until smooth, creamy, and thick throughout. Scrape down the sides as needed.
- Turn the food processor on low, and open the shoot.
- Slowly drizzle in the oil, one tablespoon at a time until it has reached your desired consistency.
General Tips for Keto Vegan Cakes
- Almond Flour: Use a super fine almond flour for the best texture.
- Sweeteners: Monk fruit and erythritol are excellent low-carb sweetener options.
- Non-Dairy Milk: Unsweetened almond milk or oat milk work well.
- Baking Time: Monitor the cake closely during baking, as ovens vary.
- Cooling: Allow the cake to cool completely before frosting for easier handling.
Read also: Keto Calorie Counting: A Detailed Guide
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