Gluten Free Chocolate Raspberry Cake   Gluten grain, and refined sugar free

Gluten Free Grain Free Chocolate Raspberry Cake Recipe

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.

A healthier cake   gluten free chocolate raspberry cake

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Gluten Free Chocolate Raspberry Cake   Gluten grain, and refined sugar free
Print Recipe

Gluten Free Grain Free Chocolate Raspberry Cake Recipe

Prep Time10 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 376kcal
Author: Carol Kicinski

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 Facts
Gluten Free Grain Free Chocolate Raspberry Cake Recipe
Amount Per Serving
Calories 376 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 17g85%
Cholesterol 83mg28%
Sodium 109mg5%
Potassium 374mg11%
Carbohydrates 35g12%
Fiber 7g28%
Sugar 23g26%
Protein 5g10%
Vitamin A 150IU3%
Vitamin C 15.5mg19%
Calcium 70mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free 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: Baking Cake Chocolate Cocoa Coconut Gluten-Free Gluten-Free Recipes Raspberries Sweet
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  1. Jehney Pollock
    October 10, 2017

    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

    1. Carol Kicinski
      October 11, 2017

      You’re welcome, Jehney. I’m glad you and your daughter like it!

  2. Naida Rasmussen
    November 6, 2020

    Can I use Corn Syrup instead of the Coconut Syrup?

    1. Carol Kicinski
      November 10, 2020

      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.

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