Heavenly Cake!

Almond and coconut flour raspberry chocolate chip cake--Heavenly delight!

Our family has found a new favorite treat…and the fact that it is made so easily makes it a favorite of mine, for an entirely different reason!  Unlike many coconut flour recipes, this cake is light, not too crumbly, and wonderfully moist.  Once cooled, it has enough body to hold up to application of a frosting, though I love it just the way it is.

I use chocolate and raspberry as my distinctive flavors in this version, though you could certainly try blueberry with lemon zest, amaretto with dried cherries, fig with chopped pistachios…or just plain vanilla.  The options are only limited to your cupboard’s offerings.

This is not an overly-sweet cake, which allows the flavors of the ingredients to shine through.  It is subtle and yummy!

Since you’ll be working with coconut flour, it works best to allow all ingredients to set out and come to room temperature, lest the saturated fat content in the flour makes the batter difficult to blend.

Additionally, almond flour can be store-purchased, but I prefer to make mine fresh, using organic, soaked and dehydrated almonds that I grind in my coffee grinder just before use.

Freshly ground organic almond flour

Raspberry and Chocolate Chip Cake Made with Almond and Coconut Flours

Makes an 8″x8″ cake

4 Eggs, room temperature

3/4 cup Whole-fat, Plain Yogurt, room temperature

1/3 cup Coconut Sugar

1/2 cup fresh Almond Flour

1/2 cup Coconut Flour

1/2 cup fresh or frozen Organic Raspberries

1/3 cup Organic Dark Chocolate Chips

2 tablespoons Vanilla Extract

1/4 teaspoon Sea Salt

1/3 teaspoon Baking Soda


Preheat oven to 350 degrees, Fahrenheit.


Combine all dry ingredients in one bowl, and all liquid ingredients in another, mixing each well.

Separation of dry and wet ingredients for good blending


Include the chocolate chips and raspberries to the dry ingredients and coat with flour mixture.

Coating the berries and chocolate chips in the flours


Pour the liquid ingredients into the dry, and mix to combine.

Consistency of batter before baking


After greasing either a square or round 8″ baking dish with ghee or coconut oil, pour in the batter and smooth the top with a spatula.

Place cake in the center of the oven and bake for approximately 35-40 minutes, or until a toothpick inserted into the middle comes out clean.

Heavenly cake, fresh from the oven


Allow cake to cool in baking dish before removing to a non-plastic storage container and refrigerate.




  • amy

    Is this the one we did for Grant’s Birthday? I forgot about it! I will use this as the base recipe for Luke’s “Zebra” cake I’m making for his birthday…but w/ soaked coconut flour of course!

    • Sarica

      It is…and, yes, I think a do-over on this one with the soaked flour is in order. Gives me a good reason to bake a cake! I’ve just been using the soaked flour for breads, pancakes and crackers. I love that stuff!