How to make a decadent, delicious grain-free, gluten-free chocolate cake

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Today I’m going to teach you how to make a grain-free, gluten-free chocolate cake that is so delicious that you might be tempted to enjoy a slice for breakfast! No special occasion needed to bake a cake, especially this cake, inspired by Sweet Laurel cookbook.  Seriously, if you are a chocolate lover like me and search out recipes that are made with healthier options you’ve got to try this!

gluten free chocolate raspberry layer cake

This decadent, raspberry filled, chocolately, grain-fee cake is from the Sweet Laurel cookbook. When you take a look at the ingredients they aren’t ‘traditional’ for a cake .. but I will tell you that this is ingredibly simple and delcious.  Today’s recipe comes to use from Sweet Laurel’s Cookbook.

gluten free raspberry cake
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Do gluten or grain-free baked goods taste different?

If you use almond flour the cake or muffin flavor will be almost identical to regular baked goods.  The difference is in the texture, your cake will be more dense. It can be used in pie crusts, cakes, cookies, pancakes, and breads.

What we like about Sweet Laurel’s grain-free, gluten-free chocolate cake with raspberry filling:

If you are trying to generally eat healthier – less processed, more wholesome, farm to table food, this cake is perfect.  I like that it’s not too sweet and filled with organic raspberries that have been simmered with maple syrup.  The frosting is made with cacao and almond butter.  It’s SO delicious!  You can make a thin frosting or put it in the refrigerator for an hour and then whip for a fluffy version.  Either way, both are good.

This is how I’d like to be baking .. just like Sweet Laurel, grain-free, and wholesome.  I’ve made a couple recipes from the cookbook and they are yummy!  

Would ingredients do I need to have on hand to make Sweet Laurel’s grain-free chocolate cake with raspberry filling:

  • almond flour
  • unsweetened cocoa or cacao powder
  • maple syrup
  • farm fresh eggs
  • butter or coconut oil
  • pink himalayan sea salt
  • almond butter
  • lemon
  • cake pans (I used these)
  • parchment paper

How to make this cake:

This cake is rich so it serves up nicely as a petite layer cake.  I used Wilton 5-layer, 6-inch cake pans. The cake turns out small and tall with visible layers so you can see the raspberry.  The cake pans are so cute a I look forward to using them for other cake recipes!

Whisk the almond flour, cacao powder, baking soda, and salt in a large bowl.  In another bowl add eggs, maple syrup, and vanilla. Whisk until combined. Add the dry ingredients and stir to create your batter. Pour mixture into prepared baking pans and bake for 12 to 15 minutes or until toothpick inserted in the center of your cake comes out clean.  If you use two larger pans (certainly an option!) your cooking time will vary.

Once the cake is done, remove from the oven and allow to cool.  Remove cakes from pans and layer with chocolate and raspberry sauce.  I leave the raspberry sauce off the top of the cake and add flowers for presentation.

Here is a list of edible flower options: 

  • Alliums
  • Nasturtiums
  • Marigolds
  • Anise hyssop
  • Honeysuckle
  • Scarlet runner beans
  • Chamomile
gluten free chocolate raspberry cake

Grain Free Chocolate Layer Cake

Rich and delicious, this grain free cake is the perfect dessert for a weekday or weekend party!

Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 9 hours
Author Sweet Laurel

Ingredients

  • butter or coconut oil for greasing the pans
  • 2 1/2 cups Almond flour
  • 1/4 cup 100% unsweetened cacao powder
  • 1 tsp baking soda
  • 1/2 tsp pink Himalayan sea salt
  • 2 large eggs
  • 3/4 cup maple syrup
  • 1 tbsp vanilla
  • 10 ounces frozen raspberries

For the frosting

  • 4 ounces unsweetened baking chocolate
  • 1/4 cup butter or coconut oil
  • 1/4 cup maple syrup
  • 1/2 almond or peanut butter
  • 1/4 cup milk or milk substitute Hemp or almond milk works

Raspberry Sauce

  • 10 ounces frozen raspberries
  • 1 tbsp lemon juice
  • 4 tbsp maple syrup

Instructions

  1. To prepare the cake, preheat oven to 350 degrees F. Grease five 6-inch pans with butter and line with parchment paper.

  2. In a medium size bowl, whisk flour, cacao powder, baking soda, and salt.

  3. In a large bowl, whisk the eggs, maple syrup, and vanilla extract. Slowly add dry ingredients and stir until batter forms, don't overmix.

  4. Divide batter evenly between the pans and bake for about 12-14 minutes or until toothpick inserted in the center comes out clean. Remove cakes from the oven and cool slightly. Invert cakes onto wire wracks until completely cool.

  5. To prepare frosting put chocolate and coconut oil in a saucepan over medium heat. Stir constantly until melted. Remove from heat and add almond butter and maple syrup. Allow to cool prior to frosting the cake.

  6. Place frosting in the refrigerator for a few hours. Remove and using an electric mixer, blend until fluffy.

To make the raspberry filling

  1. To a medium saucepan combine raspberries. maple syrup, and lemon juice. Simmer until the juice from the raspberries has been released from the fruit and the mixture has thickened. Remove from heat and cool.

  2. To assemble the cake, place one layer on the cake plate and top with frosting and a spoon full of raspberry sauce. Repeat the process with the other layers. Add flowers if you'd like!

  3. This cake tastes best when slightly heated!

Recipe Notes

From Sweet Laurel Bakery’s cookbook.  “…the cake that changed everything. Decadent, rich, beautiful, and intensely chocolaty…”

 

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2 Comments

  1. I am definitely making this cake Leslie…we have tons of nasturtiums in our neighborhood too!
    I also have been making the no bake energy balls, almost weekly. Love your new layout on your blog!
    Linda

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