Low-Carb Raspberry Chocolate Cake

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.

Course Dessert

Cuisine American

Keyword christmas, dairy free, dessert, gluten-free, healthy, low-carb, spring, summer

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 295kcal

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.
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.

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.