Gluten Free Chocolate and Raspberry Cake

February 8, 2016

It’s almost Valentine’s Day, here’s a healthy and delicious cake!


  • 1 1/2 cup almond flour
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1 pinch of salt
  • 2 eggs
  • 1 large ripe banana
  • 1 tsp vanilla extract
  • 1/3 cup melted coconut oil or olive oil
  • 1/2 cup pure cane sugar

Raspberry puree:

  • 2 1/2 cups frozen raspberries
  • 2-3 tablespoons maple syrup or pure cane sugar
  • 1 tbs cornstarch
  • 1 tbs water


  1. Preheat oven to 350 F.
  2. In a bowl, mix the almond flour, cocoa, baking powder and salt.
  3. In another bowl, beat the eggs with an electric mixer with the sugar for about 2 minutes. Add vanilla, oil and mashed banana, then dry ingredients and combined.
  4. Grease a 6 or 8″ springform pan (I used 9″ and the cake was not very high) with coconut oil and line the bottom with parchment paper.
  5. Pour batter evenly and bake for about 30 minutes or until top is firm enough. Allow to cool completely before removing it from the pan.

Raspberry puree:

  1. In a saucepan, combine the raspberries, sugar and water and bring to a boil.
  2. In a glass, dilute cornstarch in a little cold water and pour into the pan. Stir constantly until thickened and remove from heat.
  3. Pour into a bowl and refrigerate. This puree can be prepared the day before.
  4. Put the cake on a display tray and spread the raspberry puree on top.
  5. You can double the recipe to make a two layer cake.

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