Gluten-Free Chocolate Raspberry Cake Recipe
Crafted for simplicity and indulgence, this Gluten-Free Chocolate Raspberry Cake is a no-bake vegan dessert that layers a crumbly coconut-flour crust, a tangy raspberry chia jam, and a velvety dark chocolate ganache.
Ingredients
- For the Crust
- 1 ½ cups coconut flour lightly packed
- ½ cup melted coconut oil
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- ⅛ tsp sea salt
- For the Raspberry Layer
- 2 cups frozen raspberries thawed
- 2 tbsp chia seeds
- 1 tbsp fresh lemon juice
- For the Chocolate Ganache
- 1 ½ cups vegan dark chocolate chips 70% cacao
- ¾ cup full-fat coconut milk canned
- 1 tsp vanilla extract
Instructions
Step 1: The Crust Is Crafted
- A 9-inch springform pan is lined with parchment paper for easy removal.
- Coconut flour, melted coconut oil, maple syrup, vanilla, and salt are pulsed in a food processor until a sticky dough forms.
- The mixture is pressed firmly into the pan’s base and chilled for 15 minutes.
Step 2: The Raspberry Layer Is Blended
- Thawed raspberries, chia seeds, and lemon juice are blended until smooth.
- The vibrant puree is poured over the chilled crust and refrigerated for 30 minutes to set.
Step 3: The Chocolate Ganache Is Melted
- Dark chocolate chips and coconut milk are melted together in a double boiler (or microwave in 20-second bursts).
- Vanilla is stirred into the glossy ganache, which is then poured over the raspberry layer.
Step 4: The Cake Is Chilled
- The cake is refrigerated for 4+ hours (or frozen for 1.5 hours) until firm.
- A knife dipped in hot water is used to slice clean portions.