Raspberry Frosting: Small Paleo Raspberry Chocolate Chip Cake
Oh our goodness, this Small Paleo Raspberry Chocolate Chip Cake with Raspberry Frosting is raspberry cake heaven! We can’t get enough of the tart yet sweet raspberry flavor speckled with melted chocolate chips. And we can’t get enough of the delightful thick coconut cream raspberry frosting.We're serious, we 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.
We'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.
We bought ours at Trader Joes, but if you aren’t near one, you can get them on Amazon.
We 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 us, which is key for desserts for us.
We 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, we wasn’t sure what new Paleo treat we'd end up making for Valentine’s Day this year.
We always love trying new things, but the timing of this Whole30 and the following reintroduction period kind of put a damper on our experimentation time.
And not only that, we 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 our diet, we don’t really want it the same way that we used to.
Don’t get us wrong, we did try to make a Valentine’s post!
We tried to make a red velvet waffle… but it turned brown and the texture was a bit too wet.
And then we tried making red velvet brownies… but they turned brown and were slightly off in texture. Both were satisfying but not blog worthy.
We gave myself one more shot and luckily this Small Paleo Raspberry Chocolate Chip Cake with Raspberry Frosting came out great.
Like really really great, eat half the cake in one sitting great.
AND, as you know, it’s small. There won’t be sweets tempting you all week due to large portions here.
This is just right for us right now and we hope this cake is just right 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 satisfying.
Did you try this recipe? Please leave us a ⭐ review below!
Prep 10 minutesCook 20 minutesTotal 30 minutesMakes 4
Ingredients
Cake ingredients:
- 2 eggs
- 5 Tbs almond milk
- 1 tsp honey
- 1 tsp vanilla
- 3 Tbs olive oil
- 2 Tbs maple syrup
- 1/2 cup freeze dried raspberries
- 1/2 tsp baking soda
- ¼ salt
- ½ cup almond flour
- ½ cup tapioca flour
- 1 Tbs coconut flour
- 1/4 cup enjoy life mini chocolate chips, (we like Enjoy Life Chocolates)
Frosting Ingredients:
- ¼ cup freeze dried raspberries
- ½ cup canned coconut cream, (cold, and without preservatives. Savoy is a great brand) ( Put the can in the fridge for at least one night. We put a can in the freezer for one night and then in the fridge for one night)
- 1 Tbs maple syrup
Optional:
- fresh raspberries to sprinkle on top
- chocolate chips to sprinkle on top
Method
- Preheat the oven to 350 degrees F. Grease a loaf tin and line with parchment paper. Our loaf tin was 9.25 x 5.25 x 2.75 in.
Make the cake:
- 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.
Make the frosting:
- 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.
