Description
This Easy Chocolate Raspberry Cake is a delicious gluten-free and vegan dessert featuring a moist chocolate zucchini cake topped with a fresh raspberry glaze. Perfectly balanced with dark chocolate chips and vibrant raspberries, it’s a wholesome treat that is both nutritious and indulgent.
Ingredients
Scale
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)
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 your oven to 360° F (180° C) to prepare for baking the cake.
- Prepare Zucchini Mixture: Cut the zucchini into pieces and transfer them to a blender. Add maple syrup, oil, and apple cider vinegar, then blend until smooth.
- Combine Dry Ingredients: In a large bowl, mix almond flour, arrowroot, baking soda, and cacao powder thoroughly.
- Mix Wet and Dry Ingredients: Add the zucchini mixture to the dry ingredients and stir well until fully combined.
- Add Chocolate Chips and Raspberries: Fold the chocolate chips and 80 grams of fresh or frozen raspberries into the batter gently.
- Prepare Baking Pan: Line or lightly oil a 7-inch (18 cm) round baking pan with a removable bottom. Transfer the batter into the pan evenly.
- Bake Cake: Bake the cake for about 30 minutes. Check doneness by inserting a thin knife into the center; it should come out clean. Let cool in the pan.
- Make Raspberry Glaze: While the cake is baking, combine 500 grams of raspberries and sugar in a saucepan over medium heat. Cook until it becomes a purée, stirring occasionally.
- Blend and Strain: Transfer the purée to a blender and blend until smooth. Strain through a sieve to remove seeds and solids.
- Add Agar Agar and Boil: Return the strained purée to the saucepan, add agar agar powder, stir well, and bring to a boil over medium-high heat.
- Glaze the Cake: Pour the hot raspberry glaze evenly over the cooled cake. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight to set fully.
- Garnish and Serve: Once set, remove the cake from the pan and decorate with the reserved raspberries. Serve chilled and enjoy!
Notes
- Arrowroot can be substituted with tapioca flour, potato starch, or corn starch depending on dietary preferences and availability.
- To reduce sweetness, replace maple syrup with an equal amount of coconut milk.
- For an oil-free version, replace oil with the same quantity of coconut milk.
- Using a kitchen scale for ingredients ensures more accurate and consistent results than measuring by cups.
- Nutritional information is an estimate and can vary based on specific product brands used.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
