Chocolate Raspberry Cake

My chocolate raspberry cake pairs the richness of moist chocolate cake with the tart, sweet flavor of fresh raspberries. The chocolate frosting is accidentally dairy-free!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 193kcal

Author Arman Liew

Ingredients

1 1/2 cups all purpose flour gluten free, if needed
1/4 cup cocoa powder
1 cup sugar * See notes
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
6 tablespoon oil canola oil, vegetable oil, or any neutral flavored oil.
1 cup water
1 cup chocolate frosting
1 cup raspberries fresh or frozen

Instructions

Preheat the oven to 180C/350F. Grease an 8-inch cake pan and set aside.
In a large mixing bowl, add your flour, cocoa powder, sugar, baking soda, and salt, and mix well. Add the vanilla extract, vinegar, oil, and water. Mix well, until combined.
Transfer the cake batter into the cake pan. Bake for 25-30 minutes, or until a skewer comes out clean. Let the cake cool completely, before frosting.
To frost the cake, add a thin layer of chocolate frosting. Next, place a single layer of raspberries on top, followed by a thicker layer of chocolate frosting. If making a layer cake, repeat the process.

Notes

* Any granulated sweetener can be used. White, brown, coconut, and sugar free substitutions (like allulose).

TO STORE: Leftover cake should be stored in the refrigerator, in a sealed container. The cake will keep well for up to 2 weeks.

TO FREEZE: Place slices of cake in a freezer friendly container and store in the freezer for up to 6 months.

Nutrition