Dark Chocolate Raspberry Cake (Gluten-Free)

The combination of sweet but slightly tangy raspberries and dark gooey chocolate is out of this world. This Dark Chocolate Raspberry Almond Cake (Gluten-Free) is incredibly moist, naturally sweetened and it’s probably going to be one of the most delicious cakes you will ever eat. I’m not even kidding. Once you try this recipe once, you will want to make it all the time!

As you can tell I clearly can’t wait until summer since I’ve been making all things raspberry recently. Check out this One bowl whole wheat honey cake with raspberries! 

For this dark chocolate raspberry almond cake you can use either fresh raspberries or frozen raspberries. Up to you!

DARK CHOCOLATE RASPBERRY CAKE INGREDIENTS

almond flour

oatmeal flour

Eggs

maple syrup

coconut oil

baking soda + apple cider vinegar

pink salt

raspberries

dark chocolate

My favorite thing about this cake is that you don’t need to wait for it to cool completely before you serve it. You better don’t! It tastes the best when it’s still warm and all the chocolate is melted. It makes the perfect treat with a cup of coffee or breakfast!

THIS DARK CHOCOLATE RASPBERRY ALMOND CAKE IS

• Gluten-free

• Made with only healthy ingredients. You can totally have it for breakfast!

• Super easy to make! You can whip it up in one bowl

• Extremely moist and delicious!

If you decide to make the recipe don’t forget to use hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and like my page on Facebook or follow on Instagram.

Dark Chocolate Raspberry Cake (Gluten-Free)

Print

Serves: 6-8 Prep Time: 10 Minutes Cooking Time: 35 35

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

1 cup almond flour

1/2 cup oatmeal flour

2 eggs, room temperature

1/3 cup maple syrup

1/4 cup coconut oil, melted and cooled to a room temperature

2 tbsp water

1/2 tsp baking soda

1/2 tsp vinegar

pinch of pink salt

1 cup raspberries

1/2 cup chocolate chunks

Instructions

1. Preheat oven to 350F and line 8'' round pan with a parchment paper.
2. In a mixing bowl, combine eggs, water, maple syrup, oil and vinegar. 
3. Add in almond and oat flour, baking soda and pinch of salt. Mix just until combined.
4. Carefully fold in raspberries and dark chocolate chunks.
5. Pour into prepared pan and bake 30-35 minutes or until toothpick inserted in the middle comes out clean.