chocolate raspberry flourless cake

This cake is so quick to make and it impresses the guests each time. I have the ingredients and the tin ready, and make this in the middle of the dinner party, it takes no time at all.

I also sometimes make this as a treat on a Sunday morning. Weekend food is about sitting at a table, enjoying conversations and savouring each bite. There are lots of eggs here, so you will get a substantial amount of protein, and even though there is a little bit of honey, this cake won’t leave you in a low sugar state.


  • 2 cups raspberries
  • 1/4 cup raw coconut oil
  • 1/2 cup cocoa powder
  • 5 eggs
  • 1/2 cup coconut flour (I just blend some desiccated coconut in a high speed blender to make flour)
  • 1/4 cup honey
  • 1/2 tsp baking soda


  • keep half of raspberries and blend all the ingredients in a blender or a food processor
  • add remaining raspberries and mix lightly through to incorporate
  • pour the mixture in the cake tin
  • bake for 45 minutes at 150C

I served it with even more raspberries and coconut yogurt.




Leave a Reply

Your email address will not be published. Required fields are marked *

fourteen − four =