Description
This Raspberry Chocolate Cake is moist, decadent, and bursting with fresh raspberry flavor combined with rich dark chocolate. Made with almond and coconut flour, it offers a gluten-free take on a classic chocolate cake, topped with melted dark chocolate and fresh raspberries for an elegant, delicious dessert.
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 & Fruit
- 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
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan with cooking spray and place a piece of parchment paper on the bottom for easy removal.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, raw cacao powder, sugar, baking soda, and salt. Mix well until evenly combined.
- Blend Wet Ingredients and Raspberries: In a food processor or blender, add the fresh raspberries, coconut milk, melted coconut oil, apple cider vinegar, and vanilla extract. Pulse until smooth and completely combined.
- Combine Wet and Dry Mixtures: Pour the raspberry mixture into the dry ingredients and mix until just combined.
- Whisk Eggs: Using a handheld or stand mixer, whisk the eggs until pale and slightly fluffy, about 3 minutes.
- Incorporate Eggs into Batter: Gently fold the whisked eggs into the batter until fully combined. Be careful not to overmix to maintain a moist texture.
- Bake the Cake: Spread the batter evenly in the prepared cake pan. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Avoid overbaking to keep the cake moist inside.
- Cool the Cake: Let the cake cool in the pan on a cooling rack for at least 20 minutes before removing it.
- Prepare the Chocolate Topping (Stovetop Method): In a heatproof bowl over a pot of barely simmering water, combine the chopped dark chocolate and coconut oil. Stir continuously until the chocolate is melted and smooth. Remove from heat and pour evenly over the cooled cake.
- Prepare the Chocolate Topping (Microwave Method): In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Heat at 50% power for 1 minute, then stir. Continue heating in 15-second intervals, stirring between each until fully melted and smooth. Pour over the cake.
- Garnish: Top the cake with fresh raspberries immediately after spreading the melted chocolate.
Notes
- Adapted from Living Healthy with Chocolate.
- Do not overmix the batter; mix only until combined to avoid a dense cake.
- When melting chocolate, ensure no moisture contacts the bowl to prevent the chocolate from seizing.
- To store: Wrap the cake tightly and refrigerate for up to 5 days.
- To freeze: After cooling, skip adding fresh berries, wrap tightly, and freeze for up to 3 months.
