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Small Paleo Raspberry Chocolate Chip Cake with Raspberry Frosting | Perchance to Cook, www.perchancetocook.com
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4.5 from 2 votes

Small Paleo Raspberry Chocolate Chip Cake with Raspberry Frosting

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
A delicious clean, healthy cake made of almond four, tapioca flour, and freeze dried raspberries.


Cake ingredients:

Frosting Ingredients:

  • 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


  • Preheat the oven to 350 degrees F. Grease a loaf tin and line with parchment paper. My loaf tin was 9.25 x 5.25 x 2.75 in.

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.