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Chocolate Raspberry Cake

  • Total: 45mins
  • Serves: 6


  • 2 Tbsp butter, or coconut oil
  • 1 cup gluten free all purpose flour
  • 2 tsp baking powder
  • 1 cup coconut sugar
  • 2 Tbsp cocoa powder
  • ½ cup  Cocobella Straight Up Coconut Water
  • 2 large eggs
  • ½ tsp vanilla bean extract
  • ½ tsp instant coffee granules
  • 1 cup fresh raspberries, plus extra for decorating if desired
  • 3 Tbsp flaked almonds


  1. Preheat oven to 180ºC (356ºC). Line a 9” round cake tin with parchment paper. Set aside.
  2. Melt butter first and then set aside to cool slightly.
  3. In a large mixing bowl, combine flour, baking powder, sugar and cocoa, mix well.
  4. Pour in coconut water, eggs, vanilla, coffee and the melted butter.
  5. Using a hand mixer, or a stand mixer fitted with the paddle attachment, beat the mixture for 15-20 seconds until well combined. Scraping down the sides when needed.
  6. Add the 1 cup raspberries and gently fold through.
  7. Pour into lined cake tin and smooth out the top with a spatula.
  8. Sprinkle over flaked almonds.
  9. Bake 25-30 minutes or until a skewer inserted into the middle comes out clean. The cake should be set and spring back when gently pressed.
  10. Remove and cool in pan for 10 minutes.
  11. Transfer cake to a wire rack to cool completely.
  12. Decorate with remaining raspberries and extra flaked almonds if desired.
Store in an airtight container, refrigerated, for 3-4 days.

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