Description
This easy chocolate raspberry cake is a gluten free and vegan delight featuring moist zucchini-infused chocolate cake layered with a luscious raspberry glaze. Made with almond flour, arrowroot, maple syrup, and dark chocolate chips, it’s perfect for those seeking a healthy yet indulgent dessert option.
Ingredients
Scale
For the Chocolate Cake
- 200 grams (2 cups) zucchini
- 150 grams (1 cup + ⅓ cup) almond flour
- 60 grams (⅓ cup) arrowroot
- 3 tablespoons cacao powder
- 1 teaspoon baking soda
- 4 tablespoons maple syrup
- 1 tablespoon apple cider vinegar or lemon juice
- 2 tablespoons extra virgin olive oil or coconut oil
- 100 grams (⅔ cup) dark chocolate chips
- 80 grams (½ cup) raspberries fresh or frozen (unthawed)
For the Raspberry Glaze
- 500 grams (4 cups) raspberries fresh or frozen (unthawed)
- 80 grams (½ cup) sugar
- 4 grams (2 teaspoons) agar agar powder
For Garnish
- 125 grams (1 cup) raspberries fresh or frozen (unthawed)
Instructions
- Preheat Oven: Preheat the oven to 360° F (180° C) to prepare for baking the cake.
- Prepare Zucchini Mixture: Cut the zucchini into pieces, then blend them in a small blender along with the maple syrup, oil, and apple cider vinegar until smooth.
- Combine Dry Ingredients: In a large bowl, mix together almond flour, arrowroot, baking soda, and cacao powder until evenly combined.
- Mix Wet and Dry Ingredients: Add the zucchini mixture to the dry ingredients and stir with a spoon until well combined to form the batter.
- Add Chocolate Chips and Raspberries: Fold the dark chocolate chips and 80 grams of unthawed raspberries gently into the batter.
- Prepare Baking Pan: Line or lightly oil a 7-inch (18 cm) round baking pan with a removable bottom, then pour the batter into the pan.
- Bake the Cake: Bake for 30 minutes. Test doneness by inserting a thin, bladed knife into the center of the cake; it should come out clean. Allow the cake to cool in the pan.
- Prepare Raspberry Glaze: While cake is baking, place 500 grams of raspberries and sugar in a saucepan over medium heat. Cook slowly, stirring occasionally until the raspberries form a purée-like consistency.
- Blend and Strain Glaze: Transfer the purée to a blender and blend until smooth, then strain through a sieve to remove seeds.
- Thicken Glaze: Return the strained purée to the saucepan, add agar agar powder, stir and bring to a boil over medium-high heat to activate the thickener.
- Glaze the Cake: Pour the warm raspberry glaze over the cooled chocolate cake evenly.
- Chill and Set: Let the cake cool down, then refrigerate for at least 4 hours or overnight until the glaze is completely set.
- Decorate and Serve: Remove the cake from the pan and garnish with the additional 125 grams of raspberries before serving.
Notes
- Arrowroot can be substituted with tapioca flour if not cassava intolerant, or potato/corn starch if not following paleo diet.
- To reduce sweetness, replace maple syrup with the same quantity of coconut milk.
- To make the recipe oil free, substitute the oil with an equal amount of coconut milk.
- Using a kitchen scale is recommended over cups for accuracy, especially with gluten free flours and starches.
- Nutritional information is an estimate and may vary depending on ingredient brands.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
