Small Paleo Raspberry Chocolate Chip Cake with Raspberry Frosting
A delicious clean, healthy cake made of almond four, tapioca flour, and freeze dried raspberries.
- ¼ cup freeze dried raspberries
- ½ cup canned coconut cream, (cold, and without preservatives. Savoy is a great brand) ( Put the can in the fridge for at least one night. I put a can in the freezer for one night and then in the fridge for one night)
- 1 Tbs maple syrup
- fresh raspberries to sprinkle on top
- chocolate chips to sprinkle on top
Make the cake:
Put the eggs, almond milk, honey, vanilla, olive oil, and maple syrup in a food processor or blender and mix until blended. Add 1/2 cup of freeze dried raspberries and mix until blended.
In a large bowl, mix the baking soda, salt, almond flour, tapioca flour, and coconut flour together.
Pour the the wet ingredients into the dry ingredients and mix. Fold in 1/4 cup dairy-free chocolate.
Bake the cake for 20 minutes, remove the cake from the pan with the parchment paper and let the cake cool.
Make the frosting:
Put ¼ cup freeze dried raspberries, ½ cup coconut cold canned coconut cream, and 1 Tbs maple syrup into a food processor and mix. You can also put these into a bowl and mix with a handheld mixer.
Frost the cake once it is cooled, then top with some fresh raspberries and extra chocolate chips.