Oh my goodness, this Small Paleo Raspberry Chocolate Chip Cake with Raspberry Frosting is raspberry cake heaven! I can’t get enough of the tart yet sweet raspberry flavor speckled with melted chocolate chips. And I can’t get enough of the delightful thick coconut cream raspberry frosting.I’m serious, I ate half the cake in one sitting.
Which sounds worse than it really is because this is a small cake! It yields about 4 servings, which is awesome when you don’t want extra baked goods lying around. And this cake won’t be lying around at all… it doesn’t last long. 🙂
I’ve always known that raspberry and chocolate were good together, but usually chocolate is the main attraction. Here, raspberry is the star of the show and it comes in the form of freeze dried raspberries.
Freeze dried raspberries have SO much raspberry flavor and they are a great way to get pink color in your food/dessert.
I bought mine at Trader Joes, but if you aren’t near one, you can get them on Amazon.
I love all of the flavor from the freeze dried raspberries and really think that this is why this Small Paleo Raspberry Chocolate Chip Cake with Raspberry Frosting is so satisfying.
Satisfaction = not feeling the need to overeat for me, which is key for desserts for me.
I also snack on these all the time as a sour candy replacement. They totally do the job.
Freeze dried fruit in general totally do the job.
To be honest, I wasn’t sure what new Paleo treat I’d end up making for Valentine’s Day this year.
I always love trying new things, but the timing of this Whole30 and the following reintroduction period kind of put a damper on my experimentation time.
And not only that, I haven’t really wanted sweets, so having a tons of Paleo baked good lying around the house isn’t ideal at the moment.
Even after reintroducing natural sweeteners into my diet, I don’t really want it the same way that I used to.
Don’t get me wrong, I did try to make a Valentine’s post!
I tried to make a red velvet waffle… but it turned brown and the texture was a bit too wet.
And then I tried making red velvet brownies… but they turned brown and were slightly off in texture. Both were delicious but not blog worthy.
I gave myself one more shot and luckily this Small Paleo Raspberry Chocolate Chip Cake with Raspberry Frosting came out amazing.
Like really really amazing, eat half the cake in one sitting amazing.
AND, as you know, it’s small. There won’t be sweets tempting you all week due to large portions here.
This is perfect for me right now and I hope this cake is perfect for you.
Top this cake with fresh berries and some chocolate chips…delish!
Note: the frosting gets more pink with time.
*Also, a reader said they made this with frozen raspberries instead of freeze dried and said it was delicious. 🙂
A delicious clean, healthy cake made of almond four, tapioca flour, and freeze dried raspberries.
- fresh raspberries to sprinkle on top
- chocolate chips to sprinkle on top
Preheat the oven to 350 degrees F. Grease a loaf tin and line with parchment paper. My loaf tin was 9.25 x 5.25 x 2.75 in.
Put the eggs, almond milk, honey, vanilla, olive oil, and maple syrup in a food processor or blender and mix until blended. Add 1/2 cup of freeze dried raspberries and mix until blended.
In a large bowl, mix the baking soda, salt, almond flour, tapioca flour, and coconut flour together.
Pour the the wet ingredients into the dry ingredients and mix. Fold in 1/4 cup dairy-free chocolate.
Bake the cake for 20 minutes, remove the cake from the pan with the parchment paper and let the cake cool.
Put ¼ cup freeze dried raspberries, ½ cup coconut cold canned coconut cream, and 1 Tbs maple syrup into a food processor and mix. You can also put these into a bowl and mix with a handheld mixer.
Frost the cake once it is cooled, then top with some fresh raspberries and extra chocolate chips.