This Raspberry Chocolate Cake is made with almond flour, coconut oil, milk, and raspberries too. SO GOOD!
If you have a sweet tooth like me you’ll love this low-carb raspberry chocolate cake. I know it sounds exaggerated 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 proof that wholesome foods can taste as good as any other recipe.
It’s moist inside and crispy golden brown on 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 me and looooooove raspberries, you should try this Blender Raspberry Ice Cream, Raspberry Smoothie, and Raspberry Chia Pudding as well.
Even though I try to eat well (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 good ingredients, you won’t feel so guilty after eating them. Want another cake that doesn’t weigh you down? Try this Flourless Chocolate Cake.
This raspberry chocolate cake with almond flour is one of these treats that will satisfy your sweet tooth and you’ll have on repeat.
Want another delicious baked treat? Try my Chocolate Pumpkin Cake!
Raspberry Chocolate Cake with Almond Flour
Ingredients
- 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 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
Top
- 1 cup chopped dark chocolate bar 75% or higher or sugar-free chocolate bar
- 1 tablespoon coconut oil
Instructions
- 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.
- In a food processor or blender, add raspberries, coconut milk, coconut oil, apple cider vinegar, and vanilla extract. Pulse until all the ingredients are combine and the mixture is smooth.
- 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.
Topping
Stove method
- 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.
Microwave method
- 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.
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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This looks so ooey gooey and delicious!! My ideal piece of chocolate cake and low carb to boot!
Thanks a lot, Sues 😉
It sounds so decadent and I can’t wait to try it. FYI – if you have any pets, Xylitol is deadly to them so be careful. Thank you so much for sharing your recipes! 🙂
Yes, I know it’s not good for pets, but I don’t have any pet! But thanks for pointing it out 😉
Can this cake be made ahead and frozen? Or at least stored in the fridge? We have a 3-birthday family gathering coming up, cousins from out of town, and special diets all around! I can’t possibly bake 3 desserts on one day, but! I’m hoping this might survive if made a few days ahead??
Hi, Michelle. Yes this cake and be in the fridge for about 4 days.
This sounds like a delicious and decedent cake. Question: how man ounces is the chocolate bar. I use Lily’s unsweetened chocolate chips for baking, and want to use it instead of a chocolate bar. Thank you for sharing this recipe and any info would be appreciated.
Yes you can use 1 cup of Lily’s chocolate chips. I’ve already made this recipe using Lily’s and it works well. It’s about 6oz.