Gluten Free Grain Free Chocolate Raspberry Cake Recipe
Updated Feb 15, 2021, Published Feb 28, 2017
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You can never have too many chocolate cake recipes. This Gluten Free Grain Free Chocolate Raspberry Cake Recipe is one I believe should be included in any chocolate cake recipe collection.
This cake seems decadent but is packed with ingredients that are actually good for you.
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. Organic coconut palm syrup (from Wholesome!) is a delicious, low glycemic natural sweetener that contains all essential amino acids and high nutrient content.
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. Heck, this just might be diet cake! Or not.
Gluten Free Grain Free Chocolate Raspberry Cake Recipe
Ingredients
- 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 Wholesome! organic coconut palm syrup
- ¼ teaspoon kosher or fine sea salt
- 4 large cage free eggs
- 1 pint fresh organic raspberries
Instructions
- 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, coconut palm syrup, 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made your gluten free pumpkin Walnut cake for my daughter. This was the second time I have made it and I believe it even tasted better the second time around. I found your recipe in the Daily Progress. Thank you for sharing this delicious cake
You’re welcome, Jehney. I’m glad you and your daughter like it!
Can I use Corn Syrup instead of the Coconut Syrup?
Hi Naida,
I’d suggest maple syrup and/or honey. Corn syrup could work too but it will no longer be considered a grain-free cake.