Ingredients

The following ingredients have 12 Servings
  • 2¼ cups blanched almond flour/meal
  • 3 tablespoons coconut flour
  • 6 tablespoons raw cacao powder
  • ⅓ cup natural sweetener xylitol or any other sweetener of your preference
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup 118g fresh raspberries, plus more for topping the cake
  • ⅓ cup + 2 tablespoons coconut milk (full fat)
  • ⅓ cup coconut oil (melted)
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 2 whole eggs (room temperature)
  • 1 cup chopped dark chocolate bar (75% or higher or sugar-free chocolate bar)
  • 1 tablespoon coconut oil

Instruction

  • Pre-heat the oven to 350°F.
  • Using a cooking spray, grease an 8-inch round cake pan and then place a piece of parchment paper on the bottom of the cake pan.
  • In a large bowl add all the dry ingredients and mix well to combine.
  • In a food processor or blender, add raspberries, coconut milk, coconut oil, apple cider vinegar, and vanilla extract. Pulse until all the ingredients are combine and the mixture is smooth.
  • Pour the raspberry mixture with the dry ingredients and mix well to combine.
  • Using a handheld or stand mixer whisk the two whole eggs (yolk and or white egg) until they are pale. It’s about 3 minutes.
  • Pour the eggs into the batter and gently mix to combine everything together.
  • Spread batter evenly into the prepared cake pan and bake for 20-25 minutes. The cake will be ready when it is golden brown and when a toothpick is inserted in the center and comes out clean. Do not over cook the cake because this cake should stay moist on the inside after cooled.
  • Before removing the cake from the pan, let the cake cool on a cooling rack for at least 20 minutes.
  • Top cake with the melted dark chocolate and raspberries.