friday vegan cake recipes

Looking to kick off your weekend with a delicious and cruelty-free treat?

These 25+ Friday vegan cake recipes are just what you need to bring joy to your Friday evening or a cozy weekend gathering.

Whether you’re a long-time vegan, exploring plant-based desserts, or just someone who loves a sweet indulgence, these cakes will satisfy your cravings without compromising on flavor.

From rich chocolate cakes to fruity, light options, these recipes are simple to make, and they guarantee a treat everyone can enjoy.

So, let’s dive into the world of vegan baking with these 25+ irresistible vegan cakes that will make your Fridays even sweeter!

25+ Delicious Friday Vegan Cake Recipes for a Sweet Celebration

No matter which vegan cake you choose to bake, these recipes will surely become your go-to for a fun and flavorful Friday treat.’

Vegan baking opens up a world of possibilities, and with these 25+ cake ideas, you’ll never run out of inspiration.

Whether you’re celebrating a special occasion or simply treating yourself to a delightful dessert, these cakes will make your weekend even more enjoyable.

So, grab your ingredients, preheat the oven, and let the vegan cake magic begin!

Keto Almond Flour Chocolate Cake

This Keto Almond Flour Chocolate Cake is a decadent, low-carb dessert perfect for those on a keto or low-carb lifestyle. Made with almond flour, cocoa powder, and sweetened with a low-carb sweetener like stevia or erythritol, it delivers rich chocolate flavor without the sugar. It’s a perfect treat for a Friday night when you crave something indulgent but still want to stick to your healthy eating plan.

Ingredients:

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup erythritol or another keto-friendly sweetener
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, baking powder, salt, and sweetener.
3. In another bowl, beat the eggs, almond milk, melted coconut oil, and vanilla extract until combined.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and smooth out the top.
6. If using chocolate chips, sprinkle them over the batter before baking.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Keto Almond Flour Chocolate Cake is the ultimate low-carb indulgence. With its moist, chocolatey texture and subtle sweetness, it’s an ideal choice for anyone on a ketogenic diet looking to satisfy their sweet tooth. This cake is great on its own or topped with a dollop of whipped cream or a few berries for a bit of freshness. Perfect for a Friday dessert or any occasion where you want a healthier yet delicious option.

Vegan Keto Lemon Pound Cake

The Vegan Keto Lemon Pound Cake is a tangy and refreshing dessert that combines the zesty flavor of lemon with a rich, dense texture. It’s made without any refined sugars and uses coconut flour and almond flour to keep it keto-friendly. With the added freshness of lemon zest and juice, this cake is perfect for a Friday treat that won’t break your diet goals.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 3 tablespoons lemon juice
• Zest of 2 lemons
• 4 large flax eggs (1 tablespoon flax meal + 3 tablespoons water per egg)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. To make the flax eggs, mix 4 tablespoons of flax meal with 12 tablespoons of water and let it sit for 5 minutes to thicken.
3. In a large bowl, combine coconut flour, almond flour, erythritol, baking powder, and salt.
4. In a separate bowl, mix together the flax eggs, melted coconut oil, almond milk, lemon juice, lemon zest, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix well until a thick batter forms.
6. Pour the batter into the prepared loaf pan and smooth out the top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Vegan Keto Lemon Pound Cake is the ideal dessert for those who enjoy the tart and refreshing flavor of lemon while keeping things keto-friendly. It’s rich and satisfying yet light enough to not feel too heavy. The combination of coconut flour and almond flour creates a wonderfully moist texture that pairs perfectly with the lemon’s bright acidity. Enjoy it as a light dessert after a hearty meal or as a sweet snack for your Friday night cravings.

Vegan Keto Pumpkin Spice Cake

those who love the warm and cozy flavors of fall, this Vegan Keto Pumpkin Spice Cake brings together the comforting taste of pumpkin with spices like cinnamon and nutmeg. It’s a moist, flavorful dessert that’s completely low-carb and vegan. The use of almond flour keeps the cake light while still offering a rich flavor. It’s perfect for anyone craving a vegan, low-carb treat this Friday.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup erythritol or another keto-friendly sweetener
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 3 large flax eggs (1 tablespoon flax meal + 3 tablespoons water per egg)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. To make the flax eggs, mix 3 tablespoons of flax meal with 9 tablespoons of water, letting it sit for 5 minutes.
3. In a large bowl, whisk together the almond flour, sweetener, baking powder, salt, cinnamon, nutmeg, and ginger.
4. In a separate bowl, combine the flax eggs, pumpkin puree, almond milk, melted coconut oil, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until fully combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

The Vegan Keto Pumpkin Spice Cake is a delicious and healthy treat for anyone looking to enjoy fall-inspired flavors on a low-carb diet. The combination of spices gives it a warm and comforting taste, while the almond flour keeps the cake light and fluffy. Whether enjoyed as a dessert or a midday snack, it’s a fantastic Friday indulgence that won’t derail your keto goals. The pumpkin adds a touch of moisture and depth, making this cake a true autumn favorite all year round.

Keto Vegan Chocolate Avocado Cake

This Keto Vegan Chocolate Avocado Cake is a rich, moist, and decadent dessert that swaps traditional butter and oils for the healthy fats found in avocado. The avocado not only provides a creamy texture but also helps keep the cake low-carb and vegan-friendly. This cake is perfect for anyone who loves chocolate and wants a healthier, guilt-free indulgence.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup erythritol or monk fruit sweetener
• 1 ripe avocado, mashed
• 3/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water)
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. Prepare the flax eggs by mixing 2 tablespoons of flax meal with 6 tablespoons of water. Let it sit for 5 minutes to thicken.
3. In a large bowl, combine almond flour, cocoa powder, baking powder, salt, and sweetener.
4. In another bowl, mash the avocado until smooth. Add the flax eggs, almond milk, and vanilla extract to the avocado and mix until smooth.
5. Add the wet ingredients to the dry ingredients and stir until fully combined.
6. If using chocolate chips, fold them into the batter.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Keto Vegan Chocolate Avocado Cake is a fantastic way to enjoy a rich, chocolatey dessert without the added carbs or dairy. The avocado adds a creamy richness and healthy fats, making this cake not only delicious but also nourishing. Perfect for a Friday treat, it can be served as-is or topped with a dusting of powdered erythritol or a few fresh berries. This cake proves that you can have a vegan, keto-friendly dessert without compromising on flavor or texture.

Vegan Keto Raspberry Almond Cake

This Vegan Keto Raspberry Almond Cake combines the nutty richness of almond flour with the tartness of fresh raspberries. It’s a light, moist, and vibrant cake that’s perfect for a low-carb lifestyle. The addition of almonds gives it a subtle crunch and a delicious flavor, while the raspberries offer a touch of sweetness and acidity. This cake is perfect for a Friday treat when you’re craving something fruity yet low in carbs.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water)
• 1/2 cup fresh raspberries
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. Make the flax eggs by combining 2 tablespoons of flax meal with 6 tablespoons of water and letting it sit for 5 minutes.
3. In a large bowl, mix together the almond flour, coconut flour, sweetener, baking powder, and salt.
4. In another bowl, whisk together the flax eggs, almond milk, melted coconut oil, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until smooth.
6. Gently fold in the fresh raspberries.
7. Pour the batter into the prepared pan and smooth the top.
8. Sprinkle the sliced almonds over the top for added crunch.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The Vegan Keto Raspberry Almond Cake is the perfect balance of sweet and tangy, with a delightful texture from the almond flour and a hint of crunch from the sliced almonds. The raspberries add a fresh burst of flavor, making this cake a refreshing choice for a Friday dessert. With its low-carb profile and light texture, it’s a wonderful option for those on a keto or vegan diet. It pairs beautifully with a cup of tea or coffee for a satisfying end to your meal.

Vegan Keto Coconut Lime Cake

The Vegan Keto Coconut Lime Cake brings together the tropical flavors of coconut and lime for a refreshing and vibrant dessert. This cake is soft, moist, and infused with lime zest and coconut flakes. It’s a perfect low-carb treat that’s dairy-free and full of bright citrus flavor, making it an excellent choice for a Friday night treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup erythritol or stevia
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup canned coconut milk (full-fat)
• 1/4 cup melted coconut oil
• 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water)
• Zest of 2 limes
• 2 tablespoons fresh lime juice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. Make the flax eggs by combining 2 tablespoons of flax meal with 6 tablespoons of water, and let it sit for 5 minutes.
3. In a large bowl, combine almond flour, shredded coconut, erythritol, baking powder, and salt.
4. In a separate bowl, mix together the flax eggs, coconut milk, melted coconut oil, lime zest, lime juice, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until well combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Vegan Keto Coconut Lime Cake is a tropical-inspired dessert that’s refreshing and light, yet satisfying. The coconut and lime come together beautifully, making this cake a deliciously unique treat. The combination of almond flour and shredded coconut creates a moist, tender crumb, while the lime zest and juice offer a zesty kick that brightens up the cake. Perfect for a Friday dessert or a special occasion, this cake is both nourishing and indulgent, all while keeping things keto-friendly and vegan.

Keto Vegan Carrot Cake

This Keto Vegan Carrot Cake is a wholesome, low-carb dessert that brings all the classic flavors of a traditional carrot cake without the sugar and gluten. Made with almond flour, ground flax seeds, and sweetened with erythritol, it’s a healthy, vegan-friendly, and keto-compliant cake. It’s packed with finely grated carrots, warm spices, and topped with a vegan cream cheese frosting, making it an ideal Friday treat for any occasion.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water)
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 1/2 cups finely grated carrots (about 2 medium carrots)
• 1/4 cup chopped walnuts or pecans (optional)

For the Vegan Cream Cheese Frosting:

• 1/2 cup vegan cream cheese
• 2 tablespoons coconut cream
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line two 8-inch round cake pans with parchment paper.
2. To make the flax eggs, combine 2 tablespoons of flax meal with 6 tablespoons of water and set aside for 5 minutes.
3. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In another bowl, mix the flax eggs, almond milk, melted coconut oil, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until well combined.
6. Fold in the grated carrots and chopped nuts, if using.
7. Divide the batter evenly between the two cake pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
10. For the frosting, blend together the vegan cream cheese, coconut cream, powdered erythritol, and vanilla extract until smooth.
11. Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the entire cake.

This Keto Vegan Carrot Cake is a delicious and guilt-free way to enjoy a beloved classic. The rich, warm spices and the moisture from the grated carrots make this cake wonderfully flavorful, while the vegan cream cheese frosting adds a tangy and creamy finish. Perfect for a special occasion or a Friday night treat, this cake is sure to satisfy your cravings without compromising your diet goals. The combination of healthy fats, fiber, and protein makes it not only tasty but also nourishing.

keto Vegan Mocha Cake

The Keto Vegan Mocha Cake is a delicious dessert for coffee lovers, combining the rich taste of espresso with the sweetness of chocolate. This cake is moist, fluffy, and perfectly balanced, made with almond flour and cocoa powder, and sweetened with a low-carb sweetener. It’s a great low-carb alternative for your Friday coffee and cake cravings without the sugar.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup erythritol or stevia
• 2 tablespoons instant coffee or espresso powder
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water)
• 1 teaspoon vanilla extract

For the Vegan Mocha Frosting:

• 1/2 cup unsweetened almond butter
• 2 tablespoons cocoa powder
• 2 tablespoons instant coffee or espresso powder
• 1/4 cup unsweetened almond milk
• 2 tablespoons powdered erythritol
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. Prepare the flax eggs by combining 2 tablespoons of flax meal with 6 tablespoons of water. Let it sit for 5 minutes.
3. In a large bowl, combine almond flour, cocoa powder, baking powder, salt, and erythritol.
4. In a separate bowl, mix the flax eggs, almond milk, melted coconut oil, instant coffee, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until smooth.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, mix together almond butter, cocoa powder, instant coffee, almond milk, powdered erythritol, and vanilla extract until smooth.
10. Once the cake has cooled, spread the mocha frosting evenly on top.

The Keto Vegan Mocha Cake is the perfect dessert for coffee lovers who also want to stay on track with their keto and vegan diet. The combination of rich chocolate and robust espresso flavors creates a deeply satisfying cake that is sure to please. The almond butter mocha frosting adds an extra layer of creamy indulgence. This cake makes a great choice for a Friday dessert, paired with your favorite cup of coffee for a cozy treat that won’t derail your low-carb goals.

Keto Vegan Chocolate Mint Cake

The Keto Vegan Chocolate Mint Cake is a refreshing yet indulgent dessert that combines the rich, velvety flavor of chocolate with the coolness of mint. It’s made with almond flour and cocoa powder, sweetened with erythritol, and topped with a luscious minty frosting. This cake is a perfect Friday indulgence for those who love the classic pairing of chocolate and mint in a healthy, keto-friendly form.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup erythritol or monk fruit sweetener
• 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water)
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract

For the Mint Frosting:

• 1/2 cup coconut cream
• 1/2 cup powdered erythritol
• 1 teaspoon peppermint extract
• A few drops of green food coloring (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. Make the flax eggs by combining 2 tablespoons of flax meal with 6 tablespoons of water. Let it sit for 5 minutes.
3. In a large bowl, mix almond flour, cocoa powder, baking powder, salt, and sweetener.
4. In another bowl, whisk together the flax eggs, almond milk, melted coconut oil, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until smooth.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. For the frosting, beat together coconut cream, powdered erythritol, peppermint extract, and green food coloring (if using) until smooth and fluffy.
10. Once the cake has cooled, frost it with the mint frosting.

This Keto Vegan Chocolate Mint Cake is a delightful treat for those who love the mint-chocolate combination. The cake itself is rich and moist, thanks to the almond flour and cocoa, while the cool, refreshing mint frosting adds a perfect balance of flavor. Whether you’re celebrating a special occasion or just treating yourself to something sweet, this cake is a wonderful choice that keeps you on track with your keto and vegan goals. Enjoy it with a cup of herbal tea for a relaxing Friday night dessert.

Keto Vegan Blueberry Lemon Cake

This Keto Vegan Blueberry Lemon Cake combines the tartness of lemon with the natural sweetness of blueberries, making for a light and refreshing dessert. It’s perfect for anyone following a low-carb or vegan diet, as it’s made with almond flour and sweetened with erythritol. The bright lemon zest and juice add a zingy flavor, while the blueberries offer a burst of freshness in every bite. This cake is a perfect choice for a Friday treat or a special occasion.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water)
• 1/2 cup fresh blueberries

For the Lemon Glaze:

• 1/4 cup powdered erythritol
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. To make the flax eggs, combine 2 tablespoons of flax meal with 6 tablespoons of water, and let it sit for 5 minutes.
3. In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, salt, and lemon zest.
4. In a separate bowl, mix the flax eggs, almond milk, melted coconut oil, and lemon juice.
5. Add the wet ingredients to the dry ingredients and stir until smooth.
6. Gently fold in the fresh blueberries.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. For the glaze, whisk together powdered erythritol, lemon juice, and lemon zest until smooth.
11. Once the cake is cool, drizzle the glaze over the top.

The Keto Vegan Blueberry Lemon Cake is a light and vibrant dessert that’s perfect for any time of year. The combination of fresh blueberries and lemon creates a refreshing, tart flavor profile, while the cake itself remains moist and fluffy. The addition of the lemon glaze enhances the citrusy goodness, making it an excellent choice for a Friday indulgence. Whether you serve it as a dessert after dinner or as a snack, this cake is sure to delight both your taste buds and your keto-friendly goals.

Keto Vegan Peanut Butter Chocolate Cake

Keto Vegan Peanut Butter Chocolate Cake is an indulgent, rich dessert that pairs two classic flavors—chocolate and peanut butter—in a low-carb, vegan-friendly way. The moist cake is made with almond flour, cocoa powder, and peanut butter, while the frosting is made with more peanut butter and a dash of vanilla. This cake is perfect for a Friday treat when you want something decadent yet still on track with your keto and vegan lifestyle.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup erythritol or stevia
• 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water)
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1/4 cup natural peanut butter (smooth or crunchy)
• 1 teaspoon vanilla extract

For the Peanut Butter Frosting:

• 1/2 cup natural peanut butter
• 1/4 cup coconut cream
• 2 tablespoons erythritol or powdered stevia
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. To make the flax eggs, combine 2 tablespoons of flax meal with 6 tablespoons of water, and let it sit for 5 minutes.
3. In a large bowl, whisk together almond flour, cocoa powder, baking powder, salt, and sweetener.
4. In another bowl, mix the flax eggs, almond milk, melted coconut oil, peanut butter, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until smooth.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. For the frosting, whisk together peanut butter, coconut cream, erythritol, and vanilla extract until smooth and creamy.
10. Once the cake is cool, frost the top and sides with the peanut butter frosting.

This Keto Vegan Peanut Butter Chocolate Cake is a dreamy, indulgent treat that satisfies your cravings for both chocolate and peanut butter while staying low-carb and vegan. The rich, dense cake pairs perfectly with the creamy peanut butter frosting, making it a truly decadent dessert. It’s a perfect option for a Friday night or any special occasion when you want to enjoy a dessert without sacrificing your dietary preferences. This cake is sure to be a crowd-pleaser and can be enjoyed by anyone, whether or not they follow a keto or vegan lifestyle.

Keto Vegan Strawberry Shortcake

The Keto Vegan Strawberry Shortcake is a fresh, light, and fruity dessert that’s perfect for those who want to indulge without the carbs. Made with almond flour and sweetened with a low-carb sweetener, the cake is fluffy and soft, while the strawberries bring a natural sweetness and brightness to the dessert. Topped with a creamy, dairy-free whipped topping, this is a great option for a Friday treat that feels indulgent but stays within your diet plan.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water)
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract

For the Whipped Topping:

• 1 can full-fat coconut milk (chilled overnight)
• 2 tablespoons powdered erythritol
• 1 teaspoon vanilla extract

For the Strawberry Filling:

• 2 cups fresh strawberries, sliced
• 1 tablespoon erythritol or sweetener of choice
• 1 teaspoon lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. To make the flax eggs, combine 2 tablespoons of flax meal with 6 tablespoons of water and let it sit for 5 minutes.
3. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
4. In another bowl, mix the flax eggs, almond milk, melted coconut oil, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until smooth.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. For the whipped topping, scoop the solidified coconut cream from the chilled coconut milk and whip it with powdered erythritol and vanilla extract until fluffy.
10. For the strawberry filling, mix sliced strawberries, erythritol, and lemon juice, and let them sit for 10 minutes to release their juices.
11. Once the cake is cool, slice it in half and layer with whipped topping and the strawberry filling. Top with more whipped topping and strawberries.

This Keto Vegan Strawberry Shortcake is a refreshing, light, and delicious dessert that captures the essence of summer. The fluffy almond flour cake serves as the perfect base for the sweet, juicy strawberries and rich coconut cream topping. It’s a great option for anyone looking for a low-carb, vegan dessert that still feels indulgent and celebratory. This shortcake is sure to brighten up any Friday night or special occasion, making it a must-try recipe for those following a keto or vegan lifestyle.

Keto Vegan Chocolate Coconut Cake

The Keto Vegan Chocolate Coconut Cake is a rich, moist dessert that combines the decadent flavors of chocolate and coconut in a low-carb, vegan-friendly format. Made with almond flour and unsweetened cocoa powder, this cake is sweetened with erythritol and topped with a luscious coconut whipped cream frosting. It’s a perfect Friday dessert for chocolate and coconut lovers looking for a healthy, guilt-free indulgence that fits within their keto and vegan diet.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup erythritol or stevia
• 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water)
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened shredded coconut (for topping)

For the Coconut Whipped Cream Frosting:

• 1 can full-fat coconut milk (chilled overnight)
• 2 tablespoons powdered erythritol
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. Make the flax eggs by mixing 2 tablespoons of flax meal with 6 tablespoons of water. Let it sit for 5 minutes.
3. In a large bowl, whisk together almond flour, cocoa powder, baking powder, salt, and erythritol.
4. In another bowl, combine the flax eggs, almond milk, melted coconut oil, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until well combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. For the frosting, scoop out the solid coconut cream from the chilled coconut milk, then whip with powdered erythritol and vanilla extract until fluffy.
10. Frost the cooled cake with the coconut whipped cream and sprinkle with shredded coconut.

This Keto Vegan Chocolate Coconut Cake is a perfect dessert for those who enjoy the combination of chocolate and coconut. The cake is rich and indulgent yet low in carbs, making it a great treat for anyone on a keto or vegan diet. The coconut whipped cream adds a light, fluffy touch, enhancing the overall texture and flavor. This cake is an ideal choice for a Friday night indulgence or any occasion that calls for a satisfying, yet healthy, dessert.

Keto Vegan Pumpkin Spice Cake

The Keto Vegan Pumpkin Spice Cake is a cozy, autumn-inspired dessert that’s perfect for fall or anytime you want a warm, spiced treat. Made with almond flour and sweetened with erythritol, it’s a low-carb and vegan-friendly alternative to traditional pumpkin cakes. The spices—cinnamon, nutmeg, and ginger—blend beautifully with the earthy pumpkin, creating a comforting flavor profile. Topped with a dairy-free cream cheese frosting, this cake is a delicious way to enjoy the flavors of fall without the sugar and carbs.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1/2 cup erythritol or monk fruit sweetener
• 1/2 cup canned pumpkin puree (unsweetened)
• 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water)
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract

For the Vegan Cream Cheese Frosting:

• 1/2 cup vegan cream cheese
• 1/4 cup coconut cream
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. To make the flax eggs, mix 2 tablespoons of flax meal with 6 tablespoons of water and let it sit for 5 minutes.
3. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and erythritol.
4. In another bowl, mix the flax eggs, pumpkin puree, almond milk, melted coconut oil, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until well combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat together the vegan cream cheese, coconut cream, powdered erythritol, and vanilla extract until smooth and fluffy.
10. Once the cake is cool, frost with the cream cheese frosting.

The Keto Vegan Pumpkin Spice Cake is a flavorful, low-carb dessert that captures the essence of fall with its blend of spices and pumpkin. It’s moist, aromatic, and sweetened naturally with erythritol, making it a great option for those following a keto or vegan lifestyle. The vegan cream cheese frosting provides a tangy, creamy contrast to the spiced cake, creating a perfect balance of flavors. This cake is ideal for a cozy Friday treat or any time you want to indulge in the comforting flavors of autumn without the guilt.

Keto Vegan Apple Cinnamon Cake

The Keto Vegan Apple Cinnamon Cake brings the classic flavors of apples and cinnamon into a low-carb, vegan dessert. This cake is made with almond flour and sweetened with erythritol, creating a tender and flavorful base. The apples provide natural sweetness and moisture, while the cinnamon adds warmth and spice. This cake is an excellent choice for a Friday night dessert or any occasion where you want a comforting and healthy treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water)
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped apples (about 1 small apple)

For the Cinnamon Sugar Topping:

• 2 tablespoons erythritol
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. To make the flax eggs, combine 2 tablespoons of flax meal with 6 tablespoons of water and let it sit for 5 minutes.
3. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, salt, cinnamon, and nutmeg.
4. In another bowl, combine the flax eggs, almond milk, melted coconut oil, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until smooth.
6. Gently fold in the chopped apples.
7. Pour the batter into the prepared pan and smooth the top.
8. For the topping, mix the erythritol and cinnamon, and sprinkle over the batter.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Keto Vegan Apple Cinnamon Cake is a comforting, warm dessert that perfectly combines the sweet and tart flavors of apples with the spice of cinnamon. The cake is moist and flavorful, thanks to the apples, while the cinnamon sugar topping adds a bit of crunch and sweetness. This low-carb, vegan treat is a great way to enjoy a beloved fall flavor in a healthier way, making it a perfect choice for a Friday night indulgence or any occasion where you want a satisfying dessert without the sugar and carbs.

Note: More recipes are coming soon