Can you name a better combo than chocolate and raspberry? They compliment each other super well and do not overpower each other in taste. This cake is not only super light and fluffy but it is not overly sweet. The Raspberry Italian Meringue comes together with minimal ingredients and resembles marshmallow fluff. It is an easy cake to make and perfect for your next celebration or get-together. This also ticks all the Paleo boxes, grain-free, gluten-free, refined sugar-free, and dairy-free.
The almond flour I had on hand was a bit more coarse than I prefer so I put my almond flour and coconut sugar into my blender/food processor and made it into a more fine consistency. I believe this helped the cake to be light and fluffy. I blended mine for around 40-50 seconds. It will take less time with a high quality blender.
To make the icing you simply whip room temp egg whites until they make soft peaks and then slowly pour in your very hot honey. Add in a tablespoon of raspberry preserves to give it delicious flavor and color. I have a video on my Instagram page showing you how the icing is made.
This cake is best served fresh the day of, as it loses a bit of its fluffiness when put in the fridge because of the cassava flour. It can be stored in the fridge and eaten the next day, although the icing will not hold up completely well. It is best to let it come to room temperature before eating it once out of the fridge.
I think the recipe would also work great as cupcakes as well but I have not tried it myself. You would have to play with the cooking time. Let me know if you try out this option!
Paleo Dark Chocolate Cake
Ingredients
- 1 1/2 cups sifted cassava flour
- 1 1/2 cups fine blanched almond flour
- 1 cup coconut sugar
- 3/4 cup unsweetened cacao powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups nut milk I used almond milk (room temp is best)
- 1 tbsp pure vanilla extract
- 2 tbsp vinegar
- 3/4 cup melted coconut oil
- 2 eggs room temp
Paleo Raspberry Italian Meringue Ingredients
- 2 egg whites room temperature
- 1/4 tsp lemon juice
- 1/3 cup honey boiling
- 1 tbsp pure vanilla extract
- 1 1/2 tbsp no sugar added pure fruit raspberry preserves
Instructions
- Preheat oven to 350F or 177C
- Grease baking pans.
- Put almond flour and coconut sugar into high powered blender or food processor and turn into a fine consistency.
- Combine almond and cassava flour, sugar, salt, baking soda and powder, and cacao together into a large bowl. Mix well.
- Combine wet ingredients. Milk, vanilla, vinegar, coconut oil, and eggs. Mix well.
- Pour into a greased 9×14 baking pan or two 8″ round pans.
- Bake for 28-32 minutes, or until knife inserted comes out clean. I used 2 round pans and it took 28 mins.
- Let completely cool before frosting the cake.
Raspberry Meringue Icing Directions
- Make sure your mixer bowl is nice and clean, as any leftover oil will prevent your egg whites from whipping up.
- Beat the egg whites and lemon juice until frothy and you can just begin to see it starting to form soft peaks. When you lift out the beaters, you should see soft peaks. Do not over beat.
- As you beat the egg whites bring your honey to a boil in a saucepan over medium-high heat. Careful as honey boils quickly. Keep an eye on it so it does not burn.
- With the mixer running, slowly pour in the boiling honey in a slow stream.
- Continue beating for 6 ish minutes, until the meringue is cool to the touch. You will see it starting to get to a fluffy consistency around 2-3 mins.