Raspberry & Chocolate Birthday Cake

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I made this Raspberry & Chocolate Birthday Cake for my husband’s birthday last month. It’s truly delightful and one of my best inventions yet.  Although you’d never guess (by looking or tasting), it’s even:

  • gluten free;
  • refined sugar free;
  • dairy free;
  • grain free; and
  • paleo.

It’s packed full of beautiful whole-food, health-promoting  ingredients and the finished product is as dense and moist as any of it’s arguably less healthy competition. There’s no mistaking the chocolate flavour, but what sets it apart is the hint of raspberry, which shines through to excite your palate. If you can’t get enough, just add some extra raspberries (fresh or frozen) to garnish.

If that hasn’t sucked you in, then the icing will. It’s as sweet as sweet, yet made with only four plump medjool dates, vanilla, coconut cream and cashew nuts and of course a little cacao powder too. It will take a strong will not to lick the bowl for this one!

So give it a go, it’s truly heavenly and the perfect cake for any occasion, especially birthdays.

I hope you enjoy it as much as we did. xx

PS – If the batter isn’t sweet enough, just add a little extra rice syrup.

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The Cake


  • 18-19cm round cake tin
  • Large mixing bowl
  • Small mixing bowl
  • Blender/food processor – optional


  • 3 cups almond meal
  • 1 cup frozen raspberries
  • 2 tsp baking powder
  • 1/4 cup raw cacao powder
  • 1/3 cup coconut oil, melted
  • 2/3 cup rice syrup
  • 4 eggs, beaten
  • 1 tsp vanilla
  • 1/4 tsp sea salt


  1. Preheat a convection oven to 160 degrees Celsius.
  2. Grease and line an 18-19cm round cake tin with baking paper and set aside.
  3. In a large mixing bowl, combine the almond meal, raw cacao powder and baking powder.
  4. Whiz the frozen raspberries in a blender until crumbled (or chop finely with a knife) and add to the bowl.
  5. In a separate small bowl, combine the coconut oil, rice syrup, beaten eggs and vanilla.
  6. Add the egg mixture to the dry ingredients in the large bowl and stir to combine.
  7. Pour the batter into the greased and lined cake tin.
  8. Transfer to the oven and bake for 1 hr to 1 & 1/4 hrs until firm and a skewer comes out clean*.

*Note that cooking time will vary depending on the size of your cake tin. Larger tins (20-21cm) may take an hour, while smaller cake tins (18-19cm) may take an 1 hr & 15 mins due to a deeper cake depth. Also remember that this is a moist cake, so if you skewer may me appear damp, but just not covered in uncooked batter is the key.


The Icing


  • food processor


  • 1 cup raw cashew nuts
  • 4 medjool dates
  • 1/2 cup coconut cream, or coconut milk
  • 2 tsp raw cacao powder
  • 2 tsp vanilla


  1. Whiz the cashews in a food processor until a fine nut-meal is achieved.
  2. Add the dates until they are evenly blended through and fine in texture.
  3. Add the rest of the ingredients and whiz until a smooth consistency is achieved. If required, add a little extra liquid.
  4. Spread over cake immediately.

Note: Refrigeration will cause the icing to firm slightly.



Store the iced cake in an airtight container in your refrigerator for up to one week.



2 replies
  1. Caroline
    Caroline says:

    I made this cake on the weekend and it was amazing. I increased the rice malt syrup to 1 cup and it was really nice, moist and sweet. I also decorated it with rasberries on top. This will definitely be a keeper in my expanding list of great cakes. Thanks Cath!

    • Catherine Noonan
      Catherine Noonan says:

      That’s so wonderful hear! Thank you for sharing your positive feedback – I really appreciate it ! Thanks Carro!!


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