Non Allergy Chocolate Raspberry Cake

Indulge in the delightful combination of chocolate and raspberries with this delectable cake recipe. Moist, rich, and bursting with flavor, this chocolate raspberry cake is a perfect dessert for any occasion. Let’s dive into the recipe and create this irresistible treat.


For the cake:

  • 2 cups whole wheat flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups coconut sugar
  • 1/2 cup coconut oil, melted
  • 2 large eggs
  • 1 cup unsweetened almond milk
  • 1 cup boiling water
  • 1 teaspoon vanilla extract

For the raspberry filling:

  • 2 cups fresh raspberries
  • 1/4 cup coconut sugar
  • 1 tablespoon lemon juice

For the chocolate ganache:

  • 1 cup dark chocolate chips
  • 1/2 cup unsweetened almond milk

For garnish:

  • Fresh raspberries
  • Shredded coconut


  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, salt, and coconut sugar.
  3. In a separate bowl, whisk together the melted coconut oil, eggs, unsweetened almond milk, boiling water, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined. The batter will be thin.
  5. Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. While the cakes are baking, prepare the raspberry filling. In a saucepan, combine the fresh raspberries, coconut sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly. Remove from heat and let it cool.
  8. Once the cakes are baked, remove them from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
  9. For the chocolate ganache, heat the unsweetened almond milk in a small saucepan until it just begins to simmer. Remove from heat and add the dark chocolate chips. Stir until the chocolate is melted and the mixture is smooth.
  10. Place one cake layer on a serving plate. Spread the raspberry filling evenly over the top. Place the second cake layer on top.
  11. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to spread the ganache evenly over the top and sides of the cake.
  12. Garnish with fresh raspberries and shredded coconut.
  13. Refrigerate the cake for at least 1 hour to allow the ganache to set.
  14. Slice and serve this delicious chocolate raspberry cake to enjoy its irresistible flavors.

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