Description
This Easy Chocolate Raspberry Cake is a delightful gluten-free and vegan dessert featuring a moist chocolate zucchini cake topped with a luscious raspberry glaze. Made with almond flour, zucchini, dark chocolate chips, and fresh raspberries, this recipe is perfect for those seeking a healthier yet indulgent treat.
Ingredients
Scale
For the Chocolate Cake
- 200 grams zucchini (2 cups, chopped)
- 150 grams almond flour (1 cup + ⅓ cup; substitute tigernut flour if nut free)
- 60 grams arrowroot powder (⅓ cup)
- 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 dark chocolate chips (⅔ cup)
- 80 grams raspberries fresh or frozen (½ cup, unthawed)
For the Raspberry Glaze
- 500 grams raspberries fresh or frozen (4 cups, unthawed)
- 80 grams sugar (½ cup)
- 4 grams agar agar powder (2 teaspoons; substitute 8 grams gelatin if not vegan)
For Garnish
- 125 grams raspberries fresh or frozen (1 cup, 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 place them in a blender along with the maple syrup, oil, and apple cider vinegar. Blend until you achieve a smooth consistency.
- Mix Dry Ingredients: In a large bowl, combine almond flour, arrowroot powder, baking soda, and cacao powder thoroughly.
- Combine Wet and Dry Ingredients: Pour the blended zucchini mixture into the bowl with dry ingredients and mix well using a spoon until fully combined into a batter.
- Add Chocolate Chips and Raspberries: Fold the dark chocolate chips and the 80 grams of fresh or frozen raspberries into the batter gently.
- Prepare Pan and Bake: Line or lightly oil a 7-inch (18 cm) round baking pan with a removable bottom. Transfer the batter evenly into the pan and bake for 30 minutes. Check doneness by inserting a thin knife into the center; it should come out clean.
- Cool the Cake: Leave the cake in the pan to cool down while you prepare the glaze.
- Make Raspberry Glaze: Place 500 grams raspberries and sugar in a saucepan over medium heat, stirring occasionally until the raspberries break down into a purée.
- Blend and Strain: Transfer the purée to a blender, blend until smooth, then strain through a sieve to remove seeds and solids.
- Cook with Agar Agar: Return the strained purée to the saucepan over medium-high heat, add agar agar powder, stir well and bring to a boil to activate it.
- Glaze the Cake: Pour the hot raspberry glaze evenly over the cooled cake. Let it cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight until set.
- Garnish and Serve: Remove the chilled cake from the pan, decorate the top with the remaining raspberries, and serve.
Notes
- If you are intolerant to cassava, substitute arrowroot with tapioca flour, potato starch, or corn starch based on your dietary preferences.
- To reduce sweetness, replace the maple syrup with an equal amount of coconut milk.
- For an oil-free version, substitute the oil with the same quantity of coconut milk.
- Using a kitchen scale to measure ingredients by weight is recommended for accuracy, especially with gluten-free flours and starches.
- Nutritional information is an estimate and may vary depending on the exact products used.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
