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Grain-Free Chocolate Raspberry Cake Recipe

Cake with superfoods? Yes. Not just one or two, but three! Cocoa powder contains flavonoids, which are known to help lower blood pressure and improve blood flow to the heart and brain. Raspberries are a good source of ellagitannin, a type of antioxidant that may have cancer-fighting properties. They are also a good source of vitamin K, which increases bone density. Coconut oil contains lauric acid, which can kill harmful bacteria, viruses, and fungi. Among the many other benefits of coconut oil, it can reduce hunger, which helps you eat less if you are concerned with body weight. Note that this is a very rich cake!

5 from 1 vote
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Grain-Free Chocolate Raspberry Cake Recipe

This cake is not only rich and delicious but it also contains cocoa powder, raspberries and coconut oil, all three of which are superfoods.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 364kcal
Author: Gluten Free & More


  • ½ cup coconut oil plus more for preparing the pan
  • 1 cup semisweet or bittersweet chocolate chips or dairy-free chocolate chips
  • ½ cup unsweetened cocoa powder
  • ½ cup agave or coconut syrup
  • ¼ teaspoon kosher or fine sea salt
  • 4 large eggs
  • 1 pint fresh raspberries


  • Preheat the oven to 350°F. Grease an 8-inch cake pan with some coconut oil, line with a piece of parchment paper cut to fit the bottom of the pan, and brush the parchment with more coconut oil.
  • In a medium microwave-safe mixing bowl, combine ½ cup coconut oil with the chocolate chips and microwave on high power for 2 minutes. Stir until all the chocolate is melted and the mixture is smooth and glossy. Stir in the cocoa powder, agave, salt, and eggs. Save about ¼ of the raspberries to garnish the cake and add the rest to the chocolate mixture. Smash the berries a little with the back of the spoon and mix well. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until the cake looks set and is slightly dry around the edges. Let cool in the pan for 30 minutes.
  • Invert the cake onto a wire cooling rack, peel off the parchment paper, and let cool completely.
  • To serve, flip the cake right-side up onto a serving platter and top with the reserved raspberries.


Nutrition Facts
Grain-Free Chocolate Raspberry Cake Recipe
Amount Per Serving
Calories 364 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 17g85%
Cholesterol 83mg28%
Sodium 108mg5%
Potassium 329mg9%
Carbohydrates 32g11%
Fiber 7g28%
Sugar 20g22%
Protein 5g10%
Vitamin A 150IU3%
Vitamin C 15.5mg19%
Calcium 48mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cake Chocolate Easy Magazine Optionally Dairy Free Superfood Sweet
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