In the flood of keto chocolate cake recipes you can find online, it is still not entirely impossible to think of a more or less unique recipe. This time, I wished to satisfy the sweet tooths of a few of my vegan friends. At the same time, I aimed to prepare a no-bake treat, free of gluten, and fructose. A keto-friendly treat no-one will question. The No Bake Keto Chocolate Cake is easy and quick to make. It can be made entirely vegan-friendly or adjusted to your taste if you are not vegan and just want to enjoy a no-bake keto treat, whether it contains some dairy or not.
This recipe is sponsored by Now Foods.
For me, being a fan of baking, no-bake treats are not what first comes to mind when creating new recipes. But I like a nice challenge. When it comes to this recipe, particularly, I love the avocado chocolate topping, which is exceptionally chocolatey. Therefore, this is a very convenient treat for all vegan chocolate lovers out there. I should probably warn you, though: Despite this dessert being quite decadent (it is highly caloric, indeed!), it’s easy to over-eat it due to its deliciousness!
The preferred ingredients
First of all, because I aimed for this recipe to be vegan-friendly, I decided to use Now foods Xylitol. Why? I guess (and this is nothing more than a wild guess, excuse my ignorance) some vegans might have something against the way erythritol-based sweeteners are produced. That’s because the erythritol production process includes certain bacteria. Xylitol, on the other hand, is birch sugar, produced through hydrogenation instead of fermentation. Dog owners, beware, though; Xylitol can be deadly for our four-legged best friends!
Instead of xylitol, feel free to use any of your favorite low-carb or keto-friendly sweeteners. At the end of the recipe, I’ll give you nutritional information for a recipe containing a calorie-free sweetener (as in erythritol-monk fruit blend, which is my favorite) as well as a xylitol-containing recipe.
If you are not going for the vegan version of this no-bake keto chocolate cake, you can easily use softened butter. Still, for best results, I highly recommend using cacao butter (vegan-friendly), which does not get soft at room temperature. Thus, it is best to melt cacao butter in a microwave before combining it with other ingredients. For non-vegans who would still like to enjoy the taste of cacao butter but want to save money, as cacao butter is not the cheapest thing out there, I’d suggest using half dairy butter and half cacao butter. The choice is yours alone here.
How to make No-Bake Keto Chocolate Cake
First, combine cacao butter, almond meal, cocoa powder (or cacao powder), sweetener, and salt in a medium bowl. Use a rubber spatula to mix these ingredients together thoroughly. Press into a round cake pan and put in the fridge for at least 30 minutes for the crust to harden.
To make the filling, take five ripe avocados and cream them using an s-blade food processor. Melt dark chocolate (I usually use at least 85% cocoa). Next, in a large bowl, using an electric mixer, mix together avocado mash, melted chocolate, cocoa powder, almond milk, sweetener, vanilla extract, and salt. Add a tablespoon of rum if you wish, or some rum aroma.
The amount of sweetener added to the mix might depend on the sweetness of the dark chocolate you are using. You might want to taste the filling while mixing and add sweetener to taste.
Using a rubber spatula, spread the filling on top of the crust that had been sitting in the fridge for at least 30 minutes.
To top it off, take some blanched almonds, grind them coarsely, and toast them a bit (they get to taste better this way). Sprinkle the cake with the toasted almonds before serving. Tightly covered and refrigerated, the cake can easily be stored in the fridge for five days or so. I haven’t tried freezing it as it always disappears from the fridge too quickly.
If you like what you see (or if you don’t), don’t forget to leave a comment below!
- Rubber spatula
- Food processor
- 1 oz. blanched almonds sliced and toasted
- Prepare a 9-inch round cake pan and melt the cacao butter.
- In a medium bowl, combine melted butter, almond meal, cacao powder, sweetener, and salt. Use a rubber spatula to mix the ingredients thoroughly. Press into the cake pan.
- Refrigerate for at least 30 minutes for the crust to harden.
- Using an s-blade food processor, cream the ripe avocados.
- In a medium bowl, using an electric mixer, mix together the creamed avocado, melted chocolate, sweetener, cacao powder, almond milk, vanilla, salt, and rum (optional).
- Melt the dark chocolate.
- Using a rubber spatula, spread the chocolate avocado cream on top of the crust
- Toast sliced blanched almonds and sprinkle on top of the cake.
- Refrigerate the cake for at least 30 minutes before serving.