Sugar-Free Vanilla Raspberry Chocolate Cake
Sugar-Free Vanilla Raspberry Chocolate Cake
Ingredients
For the Vanilla Cake
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol, granulated
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1/2 cup unsweetened almond milk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
For the Raspberry Filling
- 1 cup fresh raspberries
- 2 tablespoons erythritol, powdered
- 1 teaspoon lemon juice
- 1/4 teaspoon xanthan gum, (optional, for thickening)
For the Sugar-Free Chocolate Ganache
- 4 ounces sugar-free dark chocolate chips
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
For Garnish
- 1/2 cup fresh raspberries
- 1 tablespoon sugar-free chocolate shavings
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans with a non-stick spray or butter and a light dusting of almond flour.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt. Make sure there are no lumps.
⏱️ 3 min
- 3
In a separate medium bowl, whisk the eggs, unsweetened almond milk, melted butter, and vanilla extract until well combined.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Divide the batter evenly between the two prepared cake pans.
⏱️ 5 min
- 5
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This is crucial before frosting.
⏱️ 35 min•🌡️ 350
- 6
While the cakes are cooling, prepare the raspberry filling. In a small saucepan, combine the fresh raspberries, powdered erythritol, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly. If using, whisk in the xanthan gum for a thicker consistency. Remove from heat and let cool completely.
⏱️ 10 min
- 7
Once the cakes are completely cool (this may take up to an hour), prepare the chocolate ganache. Place the sugar-free dark chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Add the vanilla extract, then whisk until smooth and glossy. Let the ganache cool slightly and thicken to a spreadable consistency.
⏱️ 10 min
- 8
To assemble the cake, place one cake layer on a serving plate. Spread the cooled raspberry filling evenly over the top. Place the second cake layer on top of the raspberry filling.
⏱️ 5 min
- 9
Pour or spread the slightly cooled chocolate ganache over the top and sides of the cake, allowing it to drip down naturally. Garnish with fresh raspberries and sugar-free chocolate shavings.
⏱️ 5 min
- 10
Refrigerate the cake for at least 30 minutes to allow the ganache to set before slicing and serving.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Sugar-Free Vanilla Raspberry Chocolate Cake
For the Vanilla Cake
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol, granulated
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1/2 cup unsweetened almond milk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
For the Raspberry Filling
- 1 cup fresh raspberries
- 2 tablespoons erythritol, powdered
- 1 teaspoon lemon juice
- 1/4 teaspoon xanthan gum, (optional, for thickening)
For the Sugar-Free Chocolate Ganache
- 4 ounces sugar-free dark chocolate chips
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
For Garnish
- 1/2 cup fresh raspberries
- 1 tablespoon sugar-free chocolate shavings
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans with a non-stick spray or butter and a light dusting of almond flour.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt. Make sure there are no lumps.
⏱️ 3 min - 3
In a separate medium bowl, whisk the eggs, unsweetened almond milk, melted butter, and vanilla extract until well combined.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Divide the batter evenly between the two prepared cake pans.
⏱️ 5 min - 5
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This is crucial before frosting.
⏱️ 35 min•🌡️ 350 - 6
While the cakes are cooling, prepare the raspberry filling. In a small saucepan, combine the fresh raspberries, powdered erythritol, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly. If using, whisk in the xanthan gum for a thicker consistency. Remove from heat and let cool completely.
⏱️ 10 min - 7
Once the cakes are completely cool (this may take up to an hour), prepare the chocolate ganache. Place the sugar-free dark chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Add the vanilla extract, then whisk until smooth and glossy. Let the ganache cool slightly and thicken to a spreadable consistency.
⏱️ 10 min - 8
To assemble the cake, place one cake layer on a serving plate. Spread the cooled raspberry filling evenly over the top. Place the second cake layer on top of the raspberry filling.
⏱️ 5 min - 9
Pour or spread the slightly cooled chocolate ganache over the top and sides of the cake, allowing it to drip down naturally. Garnish with fresh raspberries and sugar-free chocolate shavings.
⏱️ 5 min - 10
Refrigerate the cake for at least 30 minutes to allow the ganache to set before slicing and serving.
⏱️ 30 min