Description
This Easy Chocolate Raspberry Cake is a delicious gluten free and vegan dessert featuring a moist zucchini-based chocolate cake topped with a vibrant raspberry glaze. Perfect for those seeking a dairy-free and nut-free option, this cake combines the richness of dark chocolate chips with fresh or frozen raspberries, creating a beautifully balanced treat.
Ingredients
Scale
Chocolate Cake
- 200 grams (2 cups) zucchini
- 150 grams (1 cup + ⅓ cup) almond flour (substitute with tigernut flour for nut free)
- 60 grams (⅓ cup) arrowroot (alternatives: tapioca flour, potato starch, or corn starch)
- 3 Tablespoons cacao powder
- 1 teaspoon baking soda
- 4 Tablespoons maple syrup (can reduce, see notes)
- 1 Tablespoon apple cider vinegar or lemon juice
- 2 Tablespoons extra virgin olive oil or coconut oil (can substitute with coconut milk for oil free)
- 100 grams (⅔ cup) dark chocolate chips
- 80 grams (½ cup) raspberries, fresh or frozen (unthawed)
Raspberry Glaze
- 500 grams (4 cups) raspberries, fresh or frozen (unthawed)
- 80 grams (½ cup) sugar
- 4 grams (2 teaspoons) agar agar powder (or 8 grams gelatin if not vegan)
Garnish
- 125 grams (1 cup) raspberries, fresh or frozen (unthawed)
Instructions
- Preheat Oven: Preheat your oven to 360° F (180° C) to prepare for baking the cake.
- Prepare Zucchini Blend: Cut the zucchini into pieces and place them in a small blender along with maple syrup, oil, and apple cider vinegar. Blend until smooth to form the wet base.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, arrowroot, baking soda, and cacao powder thoroughly.
- Combine Wet and Dry: Add the blended wet mixture into the dry ingredients and mix well with a spoon until fully combined, creating the cake batter.
- Fold in Chocolate Chips and Raspberries: Gently fold the dark chocolate chips and 80 grams of raspberries into the batter ensuring even distribution.
- Prepare Baking Pan and Bake: Line or lightly oil a 7-inch (18 cm) round baking pan with removable bottom. Transfer the batter into the pan and bake for 30 minutes. Check doneness by inserting a thin knife; it should come out clean.
- Cool Cake: Leave the cake in the pan and allow it to cool completely at room temperature.
- Prepare Raspberry Glaze: While the cake bakes, place 500 grams of raspberries and sugar in a saucepan on medium heat. Cook slowly, stirring occasionally, until it reaches a purée-like consistency.
- Blend and Strain Purée: Transfer the raspberry purée to a blender and blend until smooth. Strain the mixture through a sieve to remove seeds.
- Cook Glaze with Agar Agar: Return the strained purée to the saucepan; add agar agar and stir well. Bring to a boil over medium-high heat to activate the thickening agent.
- Apply Glaze and Chill: Pour the hot raspberry glaze over the cooled cake, then refrigerate for a minimum of 4 hours or overnight until the glaze is fully set.
- Garnish and Serve: Remove the cake from the pan and decorate with the remaining raspberries. Serve chilled and enjoy your gluten free vegan chocolate raspberry cake.
Notes
- Arrowroot can be substituted with tapioca flour, potato starch, or corn starch depending on dietary preferences and availability.
- To reduce maple syrup, replace the amount with an equal quantity of coconut milk for moisture.
- For an oil-free version, substitute the oil with an equal amount of coconut milk.
- Using a kitchen scale to measure ingredients by weight rather than volume is recommended for accuracy, especially with gluten free flours and starches.
- Nutritional values are estimates and may vary depending on ingredient brands and substitutions.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
