Description
This easy chocolate raspberry cake is a delightful gluten free and vegan dessert combining moist zucchini-based chocolate cake with a fresh raspberry glaze. Perfectly sweetened with maple syrup and topped with juicy raspberries, it’s a healthy and delicious treat for any occasion.
Ingredients
Scale
For the chocolate cake
- 200 grams (2 cups) zucchini
- 150 grams (1 cup + ⅓ cup) almond flour (or tigernut flour for nut free)
- 60 grams (⅓ cup) arrowroot powder
- 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)
For the 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)
For garnish
- 125 grams (1 cup) raspberries fresh or frozen (unthawed)
Instructions
- Preheat oven: Set your oven to 360° F (180° C) and prepare a 7-inch (18 cm) round baking pan with removable bottom by lining it with parchment paper or lightly oiling it.
- Prepare zucchini blend: Cut the zucchini into pieces and place into a small blender with the maple syrup, olive or coconut oil, and apple cider vinegar. Blend until smooth and set aside.
- Mix dry ingredients: In a large bowl, whisk together almond flour, arrowroot powder, baking soda, and cacao powder until well combined.
- Combine wet and dry ingredients: Pour the blended zucchini mixture into the bowl with dry ingredients and stir with a spoon until fully incorporated into a smooth batter.
- Add chocolate and raspberries: Gently fold the dark chocolate chips and 80 grams of unthawed fresh or frozen raspberries into the batter, being careful not to overmix.
- Bake the cake: Transfer the batter to the prepared baking pan and place in the oven. Bake for 30 minutes or until a thin knife inserted into the center comes out clean. Let the cake cool in the pan.
- Make raspberry glaze: While the cake bakes and cools, place 500 grams of raspberries and the sugar into a saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down into a purée-like consistency.
- Strain and thicken glaze: Transfer the raspberry mixture to a blender, blend until smooth, then strain through a sieve to remove seeds. Pour the strained purée back into the saucepan, add agar agar powder, stir well and bring to a boil on medium-high heat to activate the setting agent.
- Glaze the cake: Pour the hot raspberry glaze evenly over the cooled chocolate cake. Let the glaze cool to room temperature.
- Chill and set: Refrigerate the cake with glaze for a minimum of 4 hours or overnight until the glaze has completely set. Remove the cake from the pan carefully.
- Garnish and serve: Decorate the set cake with additional fresh or frozen raspberries before serving. Enjoy your vegan gluten free chocolate raspberry cake!
Notes
- You can substitute arrowroot powder with tapioca flour, potato starch, or corn starch depending on availability and dietary preferences.
- If you want to reduce maple syrup, replace it with an equal amount of coconut milk to maintain moisture and sweetness.
- For an oil-free version, swap the olive or coconut oil with the same quantity of coconut milk.
- Using a kitchen scale for measuring ingredients ensures accuracy, especially with gluten-free flours that vary in density.
- Nutritional information is an estimate and may vary depending on specific brands and ingredient variations.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
