In a large bowl, add flour, protein powder, stevia, cinnamon, baking powder, and baking soda. Mix. In a separate bowl, add eggs, applesauce, oil, agave, vanilla extract, lemon juice, and lemon zest. Mix.
Combine wet and dry ingredients. Gently stir together until combined. Do not over mix.
Spray rice cooker with nonstick spray. Pour batter into rice cooker and turn on. My rice cooker only has a cook and warm option. I put it on cook for 15 minutes and it was done. Rice cookers will vary so check often and stop cooking when a knife comes out clean.
Let cake completely cool. While cooling make chocolate frosting.
Scoop out avocado and put it into a food processor. Add coco powder, agave, and sweetener. Blend until smooth.
Heat chocolate chips in the microwave until melted. Add melted chocolate to the food processor with the rest of the frosting ingredients. Blend again until smooth.
Once cake is cooled, spread frosting evenly over the cake. Top cake with some extra lemon zest and a slice of lemon if desired. Enjoy!
Notes
* Instead of applesauce, mashed banana or pumpkin can be substituted.