Description
This Raspberry Chocolate Cake blends the rich, deep flavors of raw cacao powder and dark chocolate with the fresh tartness of raspberries. Made with almond and coconut flours, it’s a moist, gluten-free dessert perfect for chocolate lovers seeking a wholesome treat. The cake is topped with a luscious melted dark chocolate ganache and fresh raspberries, creating an elegant and delicious finish.
Ingredients
Scale
Dry Ingredients
- 2¼ cups blanched almond flour/meal
- 3 tablespoons coconut flour
- 6 tablespoons raw cacao powder
- ⅓ cup sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients and Batter
- ¾ cup fresh raspberries plus more for topping the cake
- ⅓ cup + 2 tablespoons coconut milk (full fat)
- ⅓ cup coconut oil, melted
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 2 whole eggs, room temperature
Topping
- 1 cup chopped dark chocolate bar
- 1 tablespoon coconut oil
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with cooking spray and line the bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, raw cacao powder, sugar, baking soda, and salt. Mix well to thoroughly blend the dry ingredients.
- Prepare Raspberry Mixture: Using a food processor or blender, pulse the fresh raspberries, coconut milk, melted coconut oil, apple cider vinegar, and vanilla extract until smooth and fully combined, creating a uniform liquid mixture.
- Combine Wet and Dry: Pour the raspberry mixture into the bowl with the dry ingredients and stir well to combine them evenly into a batter.
- Whisk Eggs: Using a handheld or stand mixer, whisk the two whole eggs for about 3 minutes until pale and fluffy. This aerates the eggs, helping the cake stay moist and light.
- Add Eggs to Batter: Gently fold the whisked eggs into the batter, mixing just enough to incorporate while keeping the batter light and airy.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 20-25 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Avoid overbaking to maintain moisture inside the cake.
- Cool Cake: Remove the cake from the oven and allow it to cool in the pan on a cooling rack for at least 20 minutes before removing it from the pan.
- Melt Chocolate Topping (Stovetop Method): Place the chopped dark chocolate and coconut oil in a heatproof bowl over a pot of barely simmering water. Stir continuously until melted and smooth, then remove from heat.
- Melt Chocolate Topping (Microwave Method): Alternatively, place the chocolate and coconut oil in a microwave-safe bowl. Heat at 50% power for 1 minute, stir, and continue microwaving in 15-second intervals, stirring after each, until fully melted and smooth.
- Top the Cake: Pour the melted chocolate ganache over the cooled cake and spread evenly. Garnish with additional fresh raspberries on top.
Notes
- Adapted from Living Healthy with Chocolate.
- Do not overmix the batter; stop mixing once combined to prevent a dense cake.
- When melting chocolate, ensure no moisture enters the bowl to avoid the chocolate seizing.
- To store: Wrap tightly and refrigerate the cake for up to 5 days.
- To freeze: After cooling, do not add berries before wrapping tightly and freezing for up to 3 months.
