Caaaake. I don’t know many people who would turn away a slice of rich chocolate cake, and especially one infused with fresh raspberries and iced with creamy chocolate coconut whip.
Just a little something I whizzed up earlier!
I actually did just whizz it up as it’s surprisingly straightforward cake to make. You just mix the dry ingredients together, lightly simmer and stir the liquid parts and then mix them all together into a thick, velvety cake batter. Boom!
The chocolate coconut whip icing is a great way to ice a cake without using a ton of butter and sugar. It’s creamy, light, and oh so simple to make.
To keep the sugar levels low in this cake, I used Dr. Coy’s Stevia Erylite, a calorie-free plant-based sweetener. It can be used in exactly the same quantity as regular sugar, making it a handy alternative for healthier baking and it won’t send blood sugar levels sky-high either.
However, I stuck to plain white gluten-free flour from Dove’s Farm (€2.45), as I wasn’t sure that rice flour would work as well. I like the blend of flours in this brand and baked goods usually turn out well 🙂
While I used the organic raw cacao powder from Nua Naturals (from €3.95) for a rich, chocolatey flavour, the Cadbury’s Bournville cocoa powder (€4.09) produces similar results and is also free from refined sugar.
So what are you even waiting for? Go bake cake! It’s the best way to show a fellow foodie how much you love them and the perfect treat to bring to a summer celebration 🙂
I would love to know if you get a chance to make this Chocolate Raspberry Cake! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello 🙂
- 300g plain white flour (I used Dove's Farm gluten-free white flour)
- 50g cacao powder or Cadbury's Bournville cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 300g Stevia Erylite, Natvia or caster sugar
- 125ml coconut oil
- 375ml unsweetened almond milk
- 7 tbsp frozen raspberries
- 1 tsp vanilla extract
- 2 cans full-fat coconut milk, chilled in the fridge overnight (I used Blue Dragon)
- 2 tbsp cacao powder or Cadbury's Bournville cocoa powder
- 1 tsp vanilla extract
- 1 tbsp Natvia, Stevia Erylite or caster sugar (optional)
- To Decorate: Fresh raspberries, dark chocolate grated.
- Preheat the oven to 180C and lightly grease an 8" or 9" round cake tin with coconut oil or line it with greaseproof paper.
- Sift the flour into a large mixing bowl and add the cacao powder, baking powder, bicarbonate of soda and Stevia or other sugar option. Mix well.
- In a saucepan over a low-medium heat, melt the coconut oil and add in the almond milk, raspberries and vanilla. Allow it to gently simmer for 5-6 minutes, until the raspberries have softened and broken apart.
- Pour the wet mixture into the dry flour mixture and stir together well to form the cake batter.
- Pour it into the prepared cake tin*
- Bake at 180C for 35-40 minutes, until firm to touch and a sharp knife or skewer comes out cleanly from the centre.
- Allow it cool completely on a wire cooling rack while you prepare the chocolate whip icing.
- Carefully open the cans of coconut milk without shaking them. The coconut cream should have hardened at one end and separated from the water. Spoon the coconut cream into a mixing bowl and add the cacao powder and vanilla.
- Use an electric whisk to whip up the coconut cream until it almost resembles whipped cream. Taste and add sweetener, if desired.
- Use a spatula to ice the cake, decorate with fresh raspberries and grated dark chocolate, then chill in the fridge until ready to serve.
- *For a two-layer cake, simple double the recipe and divide the batter between two cake tins of the same size.
- Any leftovers can be stored in an airtight container in the fridge for up to 2 days but this cake is best enjoyed on the day it's made.