Easy Chocolate Raspberry Cake (gluten free, vegan)

A slice of chocolate raspberry cake on a plate decorated with raspberries and chocolate shavings along with the whole cake in the background.

5 from 1 vote

Easy Chocolate Raspberry Cake (gluten free, vegan)

A single layer dark chocolate cake covered with a generous raspberry glaze. This Easy Chocolate Raspberry Cake is both gluten free and vegan and can be made with either fresh or frozen raspberries.

Prep Time30

Cook Time30

Resting time4

Total Time5

Course: Dessert

Cuisine: American

Suitable for Diet: Gluten Free, Vegan

Diet: Coconut free, Dairy free, Egg free, Gluten free, Paleo, Vegan

Servings: servings

Calories: 354kcal

Author: Bea C.

Equipment

Ingredients

For the chocolate cake

200 grams zucchini
150 grams almond flour (if you are nut free, you can use tigernut flour instead)
60 grams arrowroot (see notes for substitutions)
3 Tablespoons cacao powder
1 teaspoon baking soda
4 Tablespoons maple syrup (see notes if you want to reduce quantity)
1 Tablespoon apple cider vinegar or lemon juice
2 Tablespoons extra virgin olive oil or coconut oil (see notes to make this oil free)
100 grams dark chocolate chips
80 grams raspberries fresh or frozen (unthawed)

For the raspberry glaze

500 grams raspberries fresh or frozen (unthawed)
80 grams sugar (use coconut sugar if paleo)
4 grams agar agar powder (if you're not vegan, you can use 8 grams of gelatin instead)

For garnish

125 grams raspberries fresh or frozen (unthawed)

Metric - US

Instructions

Chocolate cake preparation

Preheat oven to 360° F (180° C)
Cut the zucchini in pieces. Transfer zucchini pieces to a small blender along with the maple syrup, oil and apple cider vinegar. Blend until smooth.
In a large bowl, combine all the dry ingredients (almond flour, arrowroot, baking soda and cacao powder).
Then add the wet ingredients to the dry ingredients. And mix with a spoon until well combined.
Add the chocolate chips and 80 g of unthawed frozen (or fresh) raspberries. Fold the chocolate chips and raspberries into the batter.
Line or lightly oil a 7 inches (18 cm) round baking pan with removable bottom and transfer the batter into the pan.
Bake for about 25-30 minutes. To make sure that it is cooked, insert a thin bladed knife into the centre of the gingerbread loaf, the knife should come out clean. Leave the chocolate cake in the pan and let it cool down.

Raspberry glaze preparation

In the meantime, place 500 g (4 cups) of raspberries and the sugar in a saucepan on medium heat.
Let it cook slowly on medium heat, stirring occasionally, until raspberries get a purée-like consistency.
Transfer the raspberry purée to a blender. Blend the mixture and strain it with a sieve.
Transfer the strained raspberry purée back to the saucepan on medium high heat, add the agar agar, stir and bring to a boil.
Pour the raspberry glaze over your chocolate cake.
Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until completely set. Remove from the pan and decorate with additional raspberries. And voilà!
Bon appétit!

Video

Notes

Arrowroot. If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are paleo compliant. If you are not on the paleo diet you can use potato or corn starch instead of arrowroot.

Maple syrup. If you want to reduce the maple syrup quantity, just replace it with the same quantity of coconut milk.

Oil. If you want to make this recipe oil free, I suggest replacing the oil with same quantity of coconut milk.

Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition