Easy Gluten-Free Chocolate and Raspberry Cake
Struggling to find a gluten-free dessert that doesn't compromise on taste? Look no further than this easy gluten-free chocolate chip and raspberry cake that will knock your socks off with its flavor and texture. Packed with wholesome ingredients and bursting with the delightful combination of chocolate chips and raspberries, this cake is a true winner in my book.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Baking pan 8 x 8 "
- Parchment paper or non-stick spray
Ingredients
- 1 ½ cups gluten-free almond flour
- 1 cup gluten-free rolled oats
- ½ tsp. baking soda
- ¼ tsp. salt
- ¼ cup melted coconut oil
- ¼ cup honey or maple syrup
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup fresh or frozen raspberries
- ½ cup dark chocolate chips
- ¼ cup sliced almonds for topping
Instructions
- Preheat your oven to 350°F (175°C) and prepare your square baking pan with your favorite non-stick spray or use parchment paper.
- In a large mixing bowl, combine the almond flour, rolled oats, baking soda, and salt. Give it a good mix to ensure everything is nicely incorporated.
- In a separate bowl, whisk together the melted coconut oil, honey or maple syrup, eggs, and vanilla extract until smooth and creamy.
- Add the wet ingredients to the dry ingredients and stir until everything is well combined.
- Gently fold in the raspberries and dark chocolate chips until evenly distributed throughout the batter.
- Pressthe mixture firmly into the prepared baking pan, creating an even layer.
- Sprinklesliced almonds over the top of the batter for added crunch.
- Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet).
- Allow to cool for at least 15-20 minutes before transferring them to a wire rack to cool completely. Once cooled, cut into squares.
- Store the gluten-free chocolate and raspberry cake in an airtight container in the refrigerator for a longer shelf life.