Raspberry Chocolate Cake

A moist and light chocolate cake made with almond flour and cocoa, layered with fresh raspberries and a smooth low fat chocolate glaze. The natural tartness of raspberries balances the sweetness, while the slow energy release from the nut-based flour keeps it exceptionally low-glycemic and satisfying for two.

Ingredients

  • 90 g almond flour
  • 20 g unsweetened cocoa powder
  • 50 g sugar
  • 1 egg
  • 80 ml low fat milk
  • 20 ml neutral oil
  • 1/2 teaspoon baking powder
  • 1 pinch of salt
  • 100 g fresh raspberries
  • 40 g dark chocolate
  • 25 ml low fat milk for glaze

Instructions

Prepare the Batter

  1. Preheat the oven to 180°C and line a small 12cm cake tin with baking paper.
  2. In a bowl, whisk the egg with the sugar until pale and slightly fluffy, about 2 minutes.
  3. Add the milk and oil and stir until combined.
  4. Sift in the almond flour, cocoa, baking powder and salt, then fold gently until you have a smooth batter.

Bake the Cake

  1. Pour half the batter into the tin and scatter half of the raspberries on top.
  2. Add the remaining batter and smooth the surface.
  3. Bake for 25 minutes until a skewer comes out just clean.
  4. Let the cake cool completely in the tin.

Glaze and Finish

  1. Gently warm the dark chocolate with the milk until smooth and glossy.
  2. Pour the glaze over the cooled cake.
  3. Decorate with the remaining fresh raspberries before serving.

Notes

Slow Sugar Response

Replacing wheat flour with almond flour significantly lowers the glycemic index. The healthy fats and protein in the nut flour, combined with the fibre from raspberries, ensure an exceptionally slow and stable blood sugar response.

Variations

  • Swap the raspberries for fresh strawberries for a milder, sweeter flavour.
  • Add a teaspoon of vanilla extract to the batter for extra aroma.
  • Use blueberries instead of raspberries for a less tart result.
  • Replace half the cocoa with carob powder for a naturally sweeter, caffeine free version.
  • Top with a thin layer of low fat Greek yoghurt instead of chocolate glaze for a lighter finish.

Troubleshooting

  • If the cake is too crumbly, let it cool completely before slicing as almond flour lacks gluten.
  • If the top browns too quickly, cover loosely with foil after 15 minutes.
  • If the glaze turns grainy, the chocolate overheated; warm it more gently next time.
  • If the cake feels dry, reduce the baking time slightly and check earlier with a skewer.
  • If the batter is too thick, add a splash more milk until pourable.