3-Layer Chocolate Raspberry Cake


A fluffy, rich Paleo chocolate cake smothered in a light raspberry whipped cream, topped with chocolate ganache, fresh raspberries and flowers.



What time is it? BIRTHDAY TIME! You heard me right, it’s my birthday again! So of courseeee, I had to make another rad birthday cake for myself. As one does. This, I believe (and my family agrees) is the yummiest cake ever!!! The combination of dark chocolate and raspberry is divine.



The beauty of this cake is it can easily be made sugar-free/keto. All you’ve got to do is use a sugar-free dark chocolate (my favorite is called Lily’s!). And to make this dairy-free, simply replace the heavy whipping cream in the frosting with coconut cream.


I hope you all enjoy this cake as much as we did!


3-layer Chocolate Raspberry Cake
Serves 16
Paleo, gluten-free, with sugar-free, Keto and dairy-free options!
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Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
  1. Wet
  2. 12 eggs
  3. 1 ½ cups almond milk
  4. 1 cup butter or coconut oil
  5. 1 cup chopped dark chocolate*
  6. Dry
  7. 4½ cups blanched almond flour
  8. ¼ cup + 2 Tbsp coconut flour
  9. ½ cup + 1 Tbsp tapioca starch or arrowroot
  10. 1 cup + 2 Tbsp granulated Lakanto (or sub coconut sugar)
  11. ¾ cup cacao powder
  12. 1½ tsp baking soda
  13. ½ tsp sea salt
Whipped cream
  1. 4 cups heavy whipping cream**
  2. Two bags freeze-dried raspberries
  3. Ganache
  4. ½ cup full-fat coconut milk
  5. 1 cup dark chocolate chips*
  6. Fresh raspberries and flowers, for garnish
  1. Preheat your oven to 350 degrees F and line three 9” springform cake pans with a round piece of parchment. I also recommend greasing the sides with a bit of butter or coconut oil.
  2. Using a double boiler or a small saucepan on low heat, melt together the butter and chocolate. Then let it cool for 10 minutes.
  3. In a stand mixer or a handheld mix, whisk together the eggs until frothy. Add in the other wet ingredients and mix until smooth.
  4. In a separate large bowl, whisk together the dry ingredients. Slowly, whisk the dry into the wet and stir until smooth.
  5. Divide batter evenly between the cake pans. Each should have about 730 grams of batter in it. Bake for 25 minutes each. Let cakes completely cool before frosting.
  6. To make the whipped cream, let your mixing bowl chill in the freezer for 10 minutes before using.
  7. Pour the contents of your freeze-dried raspberry bags into a spice grinder, or the bowl of a mortar + pestle. Grind until fine, then sieve through a fine mesh strainer to remove seeds. The fine pink powder left over is what we'll be using!
  8. Whip your cream using a stand or hand mixer until soft peaks form, then whip in the raspberry powder.
  9. To make the ganache: heat up the coconut milk in a small saucepan or in the microwave until it reaches a simmer (a few bubbles). Pour in the chocolate chips and let it sit for 10 minutes without stirring.
  10. Now, stir the ganache with a whisk using swift circular motions. It should become glossy and very smooth. Let it cool completely to room temperature.
  11. To frost the cake: Place one layer of cake on a cake stand, then spread on 1/4 of the whipped cream. Repeat with each layer, then spread frosting around the edges of the cake.
  12. Pour the chocolate ganache on top, making sure it drips down the sides of the cake. Top with flowers and raspberries.
  13. Refrigerate until ready to serve, then enjoy!
  1. *Use Lily's for sugar-free!
  2. **Or sub equal amount full-fat coconut cream
Goodies Against The Grain https://goodiesagainstthegrain.com/
  • Kimberly Abdulghani
    Posted at 17:22h, 09 February Reply

    I made this cake yesterday for my husband’s birthday and it was a hit! Even the kids loved it!!! Thank you for sharing your wonderful recipes!

    • Sadie
      Posted at 22:47h, 09 February Reply

      Oh yay, I’m so glad!!! Thanks for sharing!

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