Banana-avocado chocolate vegan cupcakes


So, two nights ago, I decided to whip up a small batch of vegan avocado cake with banana, which turned out a massive success, both with my mother and chums.

But why the spontaneous late night baking and strange combination?(Well, when I say late it was at 8 pm. I don’t normally bake at night because it felt to me a bit out of place).

I’ve got my own logical reasons behind this rare happening;

1. There was a lone, browning banana in the fruit bowl that needed to be eliminated (I prefer not quite ripe bananas to well ripened. Not quite ripe bananas are lower in GI, raises blood glucose levels slower because of their more concentrated starch content)

2. A softened avocado was sitting in the fridge.

3. As a bonus, my friend’s birthday was the next day! (Brought along three cupcakes for her)

4. We’d run out of a staple breakfast carb i.e. wholemeal bread (Although there’s still one loaf left in the freezer from the sausage sizzle…

In conclusion, perfectly reasonable back-ups for late night baking!


I dare say, this vegan cake recipe is super easy to make it’s hard to believe it’s vegan. I finished prepping it in 18 minutes(that’s right, I checked the clock). But this could also be because I’ve made this cake so many times… At least four or more. But not with this added banana spontaneous alteration!

This cake is super low-fat(sadly, not sugar free. If it was, I would’ve eaten some. Will post my sugar free cakes attempts up soon!), nevertheless still quite low in calorie. The texture is very light and fluffy, considering it contains no eggs and very little fat.

What’s great about this recipe is that it doesn’t require ‘especially vegan/vegetarian’ ingredients i.e. tofu, almond milk, that not everyone has lying in their fridge. This means even your average non-vegan Jane can still bake up a delicious, low-fat, animal-free cake!

Recipe adapted from originally from Vegetarian in the Middle East(this recipe has been through so many sites…)

Banana-avocado chocolate vegan cake

makes 2 8-inch rounds, 2 thinner 9-inch rounds or 12 large cupcakes

3 cups all-purpose flour

3 Tablespoon unsweetened cocoa powder

3 Tablespoon cornflour

1/2 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

1 3/4 cup granulated sugar

2 tbsp vegetable oil

1/2 cup soft avocado, well mashed, about 1 medium avocado

1 cup water

1 cup of mashed banana, about 1 large

2 Tablespoons white vinegar

2 teaspoons vanilla extract

Preheat oven to 350(180 degrees Celsius) degrees F.  Grease and flour the cake tins.  Set aside.

Sift together all of the dry ingredients except the sugar.  Set that aside too.

Mix all the wet ingredients together in a bowl, including the super mashed avocado and banana.

Add sugar into the wet mix and stir.

Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.

Pour batter into a greased cake tins. Bake for 30 to 40 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.


I made half of the recipe. I swear this recipe makes a TRUCK LOAD of cake. I obtained 10 medium sized cupcakes from half the batch. By all means, if you don’t have an army of closet cake-lover males to help obliterate the cake, I suggest you go with your frugal instincts and half the recipe.


My personalized toppings; crushed mixed nuts, energy booster mix.

An easy way to avoid too plain-looking cake (because you either don’t have time for frosting or don’t want to get any fatter with the cakes). Scatter a handful of toppings onto the centre of the cakes, not around it. Mine’s wonky because I’d only just thought about adding toppings, 5 minutes into cooking time. Didn’t want to move the cakes(may deflate it) so did a hot-hot, hand-in-oven toppings throwing antic TIP: Soak the energy mix in hot water before hand for at least 2 minutes to plump the dried fruits up with water. This prevents them drying out in the oven more than their shrivelled up selves already are.


Avocado must be soft, mashed to complete puree. Or you will get unappetizing green bits like I did, first picture.

However, the avocado flavour is pretty much impossible to be detected, even by the pickiest eaters.

P.S. On an unrelated matter, the extended tummy I’d been whinging about on this post have disappeared! My stomach is now tucking into a slow-forming abs formation. This have come as a result of toning down on the ‘big breakfast, afternoon fast’ thing and doing a few additional of light abs exercises and push ups! Great news!

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