This Low-carb Raspberry Chocolate Cake is also gluten, sugar and dairy-free. It’s made with almond flour, coconut oil and milk and raspberries too.
If you have a sweet tooth like me you’ll love this low-carb raspberry chocolate cake. I know it sounds exaggerate but I need to say that this cake is out of this world! Believe me, it is! I can honestly say this is the best chocolate cake I have ever had, just because it’s ultra flavourful and made with real-good-for-you-ingredients. I brought this cake to a friend’s dinner party and everybody loved it. They didn’t even notice that it didn’t have all the refined ingredients that you find in a normal cake. So, for me it’s a proof that healthy foods can taste as good as any other recipe.
It’s moist inside and crispy golden brown from the outside. It’s extremely tasty because of ingredients such as almond flour, coconut flour, coconut oil, coconut milk, raspberries and of course the dark chocolate melted on the top. Mm… So good! Also, this cake is not so sweet, but it’s good enough to help with your sugar cravings.
The raspberries add such a nice sweetness to the cake. If you’re like my and looooooove raspberries, you should try this Healthy Blender Raspberry Ice Cream, Low Carb Raspberry Smoothie, and Raspberry Chia Pudding as well.
Even though I try to eat healthy (most of the time) with lots of veggies, fruits, good quality proteins and so on, I still crave a delicious piece of chocolate cake from time to time. I have to say that chocolate is one item that I can’t live without. I can’t even try because I know I’ll be very unhappy without chocolate 😉 But when you make your desserts with wholesome and nutrient-dense ingredients, you won’t feel so guilty after eating it. Want another low carb cake that doesn’t weigh you down? Try this Low-Carb Flourless Chocolate Cake.
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This low-carb raspberry chocolate cake is one of these treats that will satisfy your sweet tooth, but at the same time it won’t be bad for your body. Since I wanted to make a low-carb cake I decided to use a natural sweetener called xylitol that someone told me about a few weeks ago. He was telling me that now he only bakes with it because it has the same texture and flavour than sugar but fewer calories.
I bought it few weeks ago and decided to give it a try. I have to say that I don’t regret. I personally avoid using sweeteners regularly and only use them for occasional treats. This sweetener doesn’t contain many nutrients but has some benefits for the dental health, it has only 3 calories per gram and some studies say that it doesn’t affect blood sugar significantly if consumed in moderation. Just keep in mind it’s not zero-carb and you should use small amounts.
Want another delicious baked treat? Try my Paleo Chocolate Pumpkin Cake!
- 2¼ cups blanched almond flour/meal
- 3 tablespoons coconut flour
- 6 tablespoons raw cacao powder
- ⅓ cup natural sweetener xylitol or any other sweetener of your preference you also can use 1/3 cup coconut sugar, but it won’t be low-carb
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup 118g 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
- Pre-heat the oven to 350°F.
- Using a cooking spray, grease an 8-inch round cake pan and then place a piece of parchment paper on the bottom of the cake pan.
- In a large bowl add all the dry ingredients and mix well to combine.
- Pour the raspberry mixture with the dry ingredients and mix well to combine.
- Using a handheld or stand mixer whisk the two whole eggs (yolk and or white egg) until they are pale. It’s about 3 minutes.
- Pour the eggs into the batter and gently mix to combine everything together.
- Spread batter evenly into the prepared cake pan and bake for 20-25 minutes. The cake will be ready when it is golden brown and when a toothpick is inserted in the center and comes out clean. Do not over cook the cake because this cake should stay moist on the inside after cooled.
- Before removing the cake from the pan, let the cake cool on a cooling rack for at least 20 minutes.
- Top cake with the melted dark chocolate and raspberries.
- In a heatproof bowl add chocolate chunks and coconut oil. Place this bowl over a pot of barely simmering water.
- Stir until the chocolate is melted and smooth.
- Remove from the heat and pour over the cake.
- In a microwave-safe bowl add chocolate chunks and coconut oil.
- Heat it at 50% power for 1 minute
- Remove from the microwave and stir.
- Return it to the microwave and repeat, stopping to stir every 15-seconds until the chocolate is totally melted.
- Adapted from Living Healthy with Chocolate.
- Do not overmix the batter. Stop mixing once the batter is combined, or you'll end up with a dense cake.
- When melting the chocolate, do not allow any moisture in the bowl or the chocolate will seize.
- To store: Tightly wrap up the cake and store it in the fridge for up to 5 days.
- To freeze: Once the cake is cooled, skip adding the berries and tightly wrap the cake. Freeze for up to 3 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
I really hope you enjoy this cake. And if you like this Low-Carb Raspberry Chocolate Cake recipe, please share with your friends and family. Do you wanna taste more? Subscribe to my newsletter and follow Primavera Kitchen on Twitter, Pinterest, Google +, Instagram and Facebook for all delicious recipes updates. As always, you are really appreciated for stopping by.