Healthier Chocolate Raspberry Cake

Healthier Chocolate Raspberry Cake


Serves 8


½ cup coconut oil, plus more for preparing the pan
1 cup semisweet or bittersweet chocolate chips or dairy-free chocolate chips
½ cup unsweetened cocoa powder
½ cup agave or coconut syrup
¼ teaspoon kosher or fine sea salt
4 large eggs
1 pint fresh raspberries
Whipped cream, optional

Preheat the oven to 350°F. Grease an 8-inch cake pan with some coconut oil, line with a piece of parchment paper cut to fit the bottom of the pan, and brush the parchment with more coconut oil.

In a medium microwave-safe mixing bowl, combine ½ cup coconut oil with the chocolate chips and microwave on high power for 2 minutes. Stir until all the chocolate is melted and the mixture is smooth and glossy. Stir in the cocoa powder, agave, salt, and eggs. Save about ¼ of the raspberries to garnish the cake and add the rest to the chocolate mixture. Smash the berries a little with the back of the spoon and mix well. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until the cake looks set and is slightly dry around the edges. Let cool in the pan for 30 minutes.

Invert the cake onto a wire cooling rack, peel off the parchment paper, and let cool completely.

To serve, flip the cake right-side up onto a serving platter and top with the reserved raspberries and whipped cream if desired. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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