Paleo Chocolate-Raspberry Cake Recipe

It may sound funny but for a long while I haven’t been able to understand why a sane person would eat avocados. It has no smell and even less taste. My first encounter with it was back in my childhood through the cartoon Itsy Bitsy Spider in which the hero’s favorite treat was avocado ice cream. I only knew so much that it was some kind of vegetable but I had no idea how it could be turned into something sweet and delicious. Anyway, I’ve hated spiders all my life so I thought avocados belonged to the realm of imagination, much like Itsy Bitsy. But when I first got involved in paleo diet it turned out to be among the ingredients of so many recipes, that I decided to try it and it instantly changed all my prejudices.

Paleo Chocolate-Raspberry Cake

Avocados can be used to make a pretty decent chocolate pudding. At first it sounded kind of bizarre but after a brownie made of zucchini or black beans hardly anything could surprise me. When I first made it for my friends I hadn’t told them what they were served and when I did in the end, they didn’t seem to mind at all. Maybe it’s only me and my prejudices against food for imaginary spiders…

See also: Easy to Make Low-Carb Chocolate Mug Cake

Paleo Chocolate-Raspberry Cake
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Author: Andy
  • ½ cup shredded coconut
  • 1 cup coconut flour
  • 1 tbs rice syrup
  • 1 tbs coconut oil
  • a pinch of salt
  • Chocolate filling
  • 2 ripe avocados
  • ½ cup low-fat cocoa powder
  • ½ cup Swerve Sweetener
  • 2 tbs coconut oil
  • 1 tsp vanilla extract
  1. 1. Preheat the oven to 120°C/250°F and grease a pan with coconut oil.
  2. 2. Process the shredded coconut, the coconut flour and the salt in a blender for 1-2 minutes, add the rice syrup and the coconut oil and process again until smooth.
  3. 3. Squeeze the crumble into a cake pan so that it has a rim. You can use your fists to make it even firmer and if you find it too dry you can also spray it with some coconut oil. Bake it for 12-15 minutes or until golden brown.
  4. 4. While the cake is cooling, prepare the filling. Process the avocado in a blender, add all ingredients and process for another 2 minutes. Pour the filling on the cake and let it rest in the fridge for an hour.
  5. 5. Before serving decorate it with raspberries or whatever you like.

Paleo Chocolate-Raspberry Cake

For a more healthy alternative see this unbaked paleo brownie recipe

Paleo Chocolate-Raspberry Cake

Paleo Chocolate-Raspberry Cake

Related: Must see special white chocolate-raspberry cups


1 Serving Contains:

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Nutrition Facts
Serving Size 12
Servings Per Container 1

Amount Per Serving
Calories 155 Calories from Fat 117.9
% Daily Value*
Total Fat 13.1g 20%
Saturated Fat g 0%
Trans Fat g
Cholesterol mg 0%
Sodium mg 0%
Total Carbohydrate 7.8g 3%
Dietary Fiber g 0%
Sugars g
Protein 3.7g 7%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Also try: Simple zesty lemon cheesecake recipe