Raspberry Chocolate Chip Cake! Soft moist vanilla cake filled with tart berries and sweet chips. Drizzled with more chocolate because EXTRA delicious!
Berries and chocolate and soft fluffy vanilla cake…OH YES.
Now I know you read that trio of delicious things, but did you READ it? Did you really imagine how delicious the combination of sweet chips and tart summer berries will be? Did you internalize the bliss that is every soft, perfectly moist bite of cake? Did you visualize yourself drizzling on the melty chocolate, slicing into your cake creation, gliding your fork into that first slice? And did you think about tomorrow (because obviously you are making this today) when you will open your fridge, pull out the leftovers, and be treated to a whole new kind of heaven in the form of chilled, slightly more dense, extra moist Raspberry Chocolate Chip Cake?
Or if that sounds like too much work for your dessert imagination, just bake it now and make all of that a reality.
This is why you should go with the Bake It Today option:
- Non-dairy yogurt. Which makes it really moist. But also oil-free. But also basically a breakfast food, because yogurt.
- Amazing gluten-free texture. Not gummy, not too crumbly, and with just two flours and zero starches.
- Chocolate. Inside in chip form. But also outside in drizzle form.
- No blender/food processor. You now I love my blender, but bowl-only recipes are nice sometimes too.
- Easy. See above. And also only like 10 minutes of actual work…tops.
- Switch it up with any berry. (Are you imagining blueberry chocolate chip cake right now too?)
- Yummy! Like really, really, won’t-want-to-share YUMMY.
And if we were going by order of importance, that last one would be first.
I know you are semi annoyed with me for using my bundt pan again because you might not have one. And then you will be forced to leave a comment asking: “Can I use a regular pan?” And I will be forced to say: “I haven’t tested it, so you will have to try it and see.” And that feels risky.
But here’s the thing. Bundt pans are kind of genius. Because the problem with cakes – especially gluten-less, egg-less cakes – is sometimes the edges are like WE’RE DONE and the center is still like I’M MUSH and they just won’t get on the same page.
But with a bundt pan, THERE IS NO CENTER. Problem = solved.
So solution A) you invest in a bundt pan and thank me later. Or solution B) I test this recipe in a regular square cake pan. Because I love you, I went with solution B. And yes, it works with a slight baking time adjustment. Or cupcakes would work too.
But you should still consider solution A.
I almost took a slice of this cake to a friend – it was wrapped up and in my bag and everything. But then I remembered I could NOT do that and have more days of cake leftovers for me.
That may sound selfish, but make it for yourself and you’ll understand.
Raspberry Chocolate Chip Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Category: cake
- Method: baking
- Cuisine: american
Description
Raspberry Chocolate Chip Cake! Soft moist vanilla cake filled with tart berries and sweet chips. Drizzled with more chocolate because EXTRA delicious!
Ingredients
- 1 1/2 cups (180g) oat flour
- 1 1/2 cups (165g) almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (240g) non-dairy yogurt*
- 1/2 cup (160g) maple syrup
- 2 tbsp lemon juice
- 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
- 1/2 cup (120g) non-dairy milk
- 1 tsp vanilla extract
- 1 cup (120g) frozen raspberries
- 1/2 cup (90g) chocolate chips
Instructions
- Preheat the oven to 350F.
- Stir together the ground flax and water for the flax eggs. Set aside for 10 minutes to gel.
- In a large mixing bowl, stir together the oat flour, almond flour, salt, and baking soda.
- In a separate bowl, whisk together the yogurt, milk, lemon juice, maple syrup, flax eggs, and vanilla.
- Add the wet ingredients to the dry, and stir to combine.
- Fold in the frozen raspberries and chocolate chips VERY gently so the berries don’t bleed into the batter.
- Transer to a bundt pan** (8-10 cup is best) that has been coated with non-stick spray or coconut oil.
- Bake for 35-40 minutes at 350F.
- Cool for at least 30 minutes before flipping out onto a cooling rack (if using a bundt pan). Cool completely or even chill overnight.
- Drizzle with melted chocolate. Slice. And enjoy!
Notes
*I used Forager Project cashew yogurt, which is not super thick (see consistency in the video above). If your yogurt is really thick, use 1/4 cup non-dairy milk and 3/4 cup yogurt to thin it out so the cake doesn’t turn out mushy.
**You can also use a square cake pan (9 inch), but it will need to bake for 45-50 minutes. Or you can make 10-12 cupcakes, and the bake time will be around 30-35 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 303
- Sugar: 17g
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 8g
Keywords: vegan, gluten-free, easy, recipe, cake, party, chocolate, vanilla, berry
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Again, gorgeous and inspiring.
Since I don’t eat oats of any style, can I sub with gluten free flour mix, and if so at the same amount?
Yep, a gf mix should be fine! And yes, same amount😊
Hi Natalie, can this recipe be made in to a cake? 🎂 Thank you.
Sure! I’d recommend a 9″ round cake pan, should fill that up just fine. And maybe reduce the bake time by 5 minutes or so 🙂 Hope you enjoy!
I know, I know what is a sub for the oat flour?
Quinoa or buckwheat would be the closest😊
Can I substitute the almond flour for something else? I’m allergic to almonds 🙁
You could use a different nut flour like cashew flour perhaps! Might be hard to find, but you can grind your own in a high speed blender😊
to help, how about, finely ground walnut flour, or even same on hazelnut flour. I’ve made great chocolate cakes with walnut flour and cocoa.
Yes both of those would be great, I gotta try hazelnut flour! Thanks for the input 🙂
This looks so beautiful and delicious…can’t wait to make it. In reading the prior comments, I wonder how buckwheat flour would work as a substitute. Since my first introduction to buckwheat flour in your pancake recipe, I’ve had fun using it in various recipes and substituting with it sometimes. I really love what it does in baking…fluffy! Tastes yummy, too. Also, IMO, everyone who bakes should have a bundt pan.
Hi Trena! You could definitely try buckwheat in place of the oat, but you will still need the almond flour otherwise it will be really dry. Almond flour is naturally higher in fat so that’s what keeps it moist without oil. But you could try a combo of almond + buckwheat😊 And YESSSSS to bundt pans!
I made this cake yesterday for our dessert last night. I substituted buckwheat flour for 1 cup of the almond flour. It was delicious. And not dry at all. The bundt pan made it so beautiful. This is a keeper. Also, after I plated each slice, I garnished it with big fat blueberries that were drenched in my chocolate drizzle. Yum! Thanks again, Natalie, for another masterpiece! 😍
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Ohmygoodness, that sounds delish with the berries and chocolate on top😋😋 I wish I could’ve been there to steal a piece! I am so happy everyone liked it and wonderful to know that the buckwheat flour swap worked. Thanks for the feedback, Trena!
Just made this, let it cool for many hours. Flipped it over and it broke! This happened with the other bundy cake too, the yogurt berry one. That one I did not cook long enough. This one I did. It baked for 40 min I believe and sides were brown. It was a little sponges in middle but I thought it was good. I feel like the raspberries had a lot of ice on them maybe?
Do you have any advice for this? Mine keep breaking and I’m trying to figure this out because I just want a perfect circle! 😭 Would you recommend a LONGER bake time? Crushing the frozen berries?! Defrosting?!
Thank you!
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Oh no!! Hmm I’ve never had that issue, was the cake really mushy/moist inside? If so the issue could definitely be the ice on the berries releasing too much moisture into the cake while it bakes. Try defrosting thoroughly before using or using fresh instead. You can also add an extra 5-10 minutes of baking time just to be safe. And yes I am glad you are letting it cool for a while before flipping, you could even chill it then flip. Hope that helps Jenn!
Hi Natalie! Thank you so much. Yes the cake this time was mushy inside and like it needed more time. I am using a glass Bundt pan. I am not sure if that is some of the reason? I have heard that sometimes with glass the outside will be brown but it won’t be finished yet. I’m still new to this Bundt pan so maybe it will take time.
Why do you recommend the frozen berries in the recipe? Just curious! And if I de frost will it change something?
Thank you!
Hmm I’ve never seen or used a glass bundt pan to be honest, that definitely could affect the baking time though. Do you know how big/what volume it is? If its smaller the batter is more dense which will make the middle more mushy if you don’t cook it long enough. Also a slightly lower temp for longer can help! And I like frozen berries for baking because they are easier and mix into the batter without turning the whole thing pink. But if they are super icy it can be not great. If you defrost you will need to drain them after defrosting (there will be a lot of juice, hence why that releasing in your cake is not good), so fresh might be better!
Chocolate and raspberry is one of my FAVOURITEEEE ever combos! Such a delicious looking recipe and Im totally on the same page about bundt pans! I even have mini bundt pans cuz a girls gotta have options with her bundts 🙂
Bahahaha!! That last sentence may not have ever been said before but I am 100% with you🙌😂 I actually just bought a second one the other day that was a slightly different size/shape…still gotta get a mini. Thanks Jess💕
That chocolate drizzle is killing me! And I know if you refused to share even a single piece of this large bundt cake it must be AMAZINGGGG! I mean how did you wait for it to cool? Torture! Oh, and I think this recipe would be totally delish as a coffee cake with lots of cinnamon-y crumble on top, yes?
Hahaha well since then I had to remake to taste the square pan version so NOW I have enough that I would be willing to share I guess🙄😂 Omg YESSSSSS to streusel on top!! I like the way you think🙌
Ok, I know that in another recipe (not yours) a mix of coconut and almond flours is a good sub for regular.. would it work as a sub for the oat flour? I’m thinking 1/2 c. coconut; 1 cup almond (in addition to the 1.5 cups almond flour already in the recipe.) Any thoughts – and I ask this with all acknowledgment that people asking about subbing flours must DRIVE YOU CRAZY!!! (sorry… )
Hmm I don’t think almond + coconut fluor will work here alone, you would need some sort of starch like tapioca or arrowroot too. And even then the ratio/amounts would be tricky to guesstimate for you. My best rec would be to use sorting like the Bob’s Red Mill paleo mix, that usually works pretty well, but even then you will have to experiment!
TY for the feedback!
Would coconut cream work in place of the yogurt?
Hmm maybe…it might have too much fat and make it too moist/mushy though. You will have to try it and see 🙂
Did you end up making it with coconut cream? I had the same question!
Love how this uses both oat and almond flours…my two favorites!! 🙂
Mine too! I love that they work so well together without needing any starches too🤗
This cake looks exquisite and I am so looking forward to making it this weekend! The bundt cake seems sadly underappreciated IMO. Since I am a lover of gluten, is it ok to just use regular flour in place of the almond and oat? What would you suggest?
Right?! Bundt pans really deserve more love🙄😂 And yes, regular wheat/AP flour should be fine! I might try with 2 1/2 cups though and only add an extra 1/2 cup if it seems really thin/wet. Wheat flour is much more absorptive than almond (although similar to oat) so you won’t need as much. Good luck!
I’m so sorry I’m just getting to this post because it sure does look glorious! Raspberries and chocolate really are such an amazing combo! Berries and chocolate in general just go so perfect with each other since each contrast each other beautifully. I love, love bundt cakes but for me, they have been more tricky to get the right ratios so things don’t burn on the outside before cooking the inside because they are such big/deep cakes, so I greatly appreciate this recipe, haha! I’ve had so many failed bundt cakes in my life, lol. But they are easier than loaf cakes, gosh, those are the hardest with no eggs! Anyways, I’m of course in love with every single ingredient and it already looked perfect but then you went and drizzled chocolate all over the top,..um, YES, thank you!! I literally have THREE cartons of yogurt in my fridge right now and need to use them up. I made a big batch of queso already, so naturally dessert is next! Love the recipe Natalie!
Berries and chocolate ALWAYS! I’ve actually had a couple of readers make this one already but with blueberries and I’m kinda jealous and wish I had done that now😂 So that will be happening soon. Hmm so I find bundt cakes easier than loaf cakes because of that center being missing, although maybe using a smaller bundt pan is what saves me. Some of them are MASSIVE, you would need so much batter and then I can see where it would be tricky. So mini bundt pans only for me please😜 Haha well you could send some of that yogurt this way, I’ve got PLENTY of ideas for it! Happy weekend, Brandi💕
Hi! I didn’t see you add milk in the video – did I miss something??
Nah I just made a video editing mistake, it happens. The written recipe is always the correct one, so go with that 🙂
we made this tonight for a friends bday. can’t wait to try it tomorrow. how did you make the chocolate sauce in the end? I was thinking just chocolate chips melted on low? is that right? and how much chocolate?
thanks so much.
love all your recipes. you are the best!!!!!
thanks for sharing them with us.
xo
ps. I would love for you to do more carob or teach me how to make a carob chocolate sauce. or find some healthy carob chips that don’t have a lot of stuff in them I don’t know what it is.
Oooh yay!! I can’t wait for you to taste it. And yes, the chocolate on top is just melted chips. I didn’t measure, but about 1/2 cup probably. Let me know how it goes, I hope you all love it🤗
You can often just swap in carob powder for cocoa in baking, although it tends to make a slightly grainier texture when used in a sauce. I actually have a carob dipping sauce recipe here: https://www.feastingonfruit.com/tigernut-flour-shortbread-cookies/
Hope that helps!
I made this and it didn’t rise. It was also spongy inside instead of moist. Do you know what I could have done wrong? I used certified gluten free oat flour instead of regular oat flour even though I don’t need gluten free. My store was out of the Bob’s Red Mill almond flour that I usually buy so I got Hodgkin’s Mill (I think) and it said “almond flour/meal”. Almond flour is somewhat spongy so could it be that?
Aww bummer. GF oat flour vs regular shouldn’t cause and difference, but using almond meal vs flour DEFINITELY could’ve been it. They are quite different and work much differently in baking. Give it another try with almond flour this time (preferably the Bob’s Red Mill brand since I know that works, but I use others sometimes too as long as it is labeled flour). Hope that helps!
I feared that may be the problem. I will definitely try it again when I get the Bob’s almond flour. Thank yoh!
Hi, This cake looks exquisite and I am so looking forward to making it this weekend! Hope so my kids love it. Thanks for the sharing this.
YAY, I hope you try it and everyone loves it! Let me know how it goes😊 Happy monday!
Can I use one egg instead of flax?
Haven’t tested it, but that should work! Happy baking 🙂
This was sooo good! I added some cacao powder to make it a chocolate cake and it turned out amazing. Non-vegans loved it too 🙂
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YAY!! I am so happy every loved it🤗 And I love that EXTRA chocolatey addition idea too🍫🍫
Hi!
I’m curious how long this cake keeps for, or how you would store it?
Thanks!
Storing it in the fridge and covered as well as possible will keep it fresh the longest! It will keep for up to a week or so, but since it’s oil free it will dry out with time so it tastes best in the first few days 🙂
I am one of the weirdos that does not like a fruit chocolate combo unless it is banana. Can I leave out the berries or at another time leave out the chocolate? would it change any ratios? thanks!
You can definitely skip the berries, no need to change anything else! Or try this brownie recipe instead: https://www.feastingonfruit.com/easy-vegan-fudge-brownies/
Hi !
I’d like to try this recipe but here in France we don’t find almond flour or oat flour.
Can I just mix almonds and oats very finely to have a kind of flour or isn’t it the same thing ?
If not, can I simply substitue these flours with wheat flour since I am not gluten intolerant ? (I’m only vegan)
I’d really love to make this recipe !
Thanks for your help !
If you have a high speed blender, you might be able to grind your own, yes. It is the same thing, but just VERY finely ground. I haven’t tested this with wheat flour, but that would likely work too. The amount might be a bit less though, try about 2.5 cups total. Hope that helps!
I am new at gluten free baking. My granddaughter for her birthday who is celiac is requesting a pumkin chocolate chip bundt cake. Do you think I could subsitute pumkin for the yogurt? Or change up the amount of yogurt. It is fresh pumkin so not as thick as canned pumkin. Your recipe looks so moist and hope it to use it for her cake.
Hmm you could try that, but might work better to use this pumpkin cake recipe and just add chocolate chips: https://www.feastingonfruit.com/vegan-pumpkin-cake/ Should be fine in a bundt pan, although you may have to add 5-10 minutes to the bake time 🙂
This looks amazing! Can you substitute the vegan yogurt for something else? I don’t have access to that in my country. Thanks!
There is no perfect sub, but you could try applesauce instead! It may make the texture a little more gummy though. Hope that helps!
Ahhh love this cake so much! Made it yesterday when I was craving chocolate and raspberries, and it is such a hit! Everyone who has tasted it loves it and cannot believe it’s healthy. They’ve also requested that I make it every week hehe. You are a recipe genius, Natalie!
You are awesome! THANK YOU for trying it and especially for taking the time to leave feedback here too😘😘
My birthday is coming up. It turns out I’ll be getting chemo on that day, so wanted to bring a “thank you” cake for all the awesome staff and patients. You can imagine my dilemma. No wheat, dairy free, chocolate just fine. Nuts?… Think almonds will be fine. Likely use eggs instead of flax. But wanted marvelous. I think this will do just fine! Extravelant looking but safe in this world of allergies and sensitivities. I love your site, and your scientific approach — you know your ingredient and how they affect the outcome. New fan and thanks.
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Wow that is QUITE the challenge! But I hope this cake will work perfectly, and the egg swap should be just fine (may even make it a little extra light/fluffy). Good luck and happy early bday to you😊
I made this cake yesterday and I liked it so much 🙂
Very easy and healthy way to satisfy chocolate craving ❤️ I made it with buckwheat flour instead of oat flour, it came out very pretty!
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So good to know that the buckwheat worked, I will have to try that! Thanks for the feedback Ella, and I am so happy you enjoyed it 🙂
Yum! We loved this! I made it as cupcakes in a muffin tin and they rose so beautifully! I couldn’t believe how fluffy they were. Delicious!
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YAY!! I love this recipe, one of my favorites cakes for sure and I’m so happy to hear it worked as cupcakes too🤗 Thanks for the feedback, Jessica!
I too made these as cupcakes; instead of drizzling more chocolate, I “frosted” them with a little date paste. AMAZING!!!!!
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Oh that sounds amazing, what a great idea! I’m so happy you enjoyed them🤗😋
I would like to make the cake but I don’t have any almond flour. It’s too expensive. Can I use coconut flour instead?
It is pricey, but coconut flour will not work here unfortunately. They are never interchangeable really. You can buy your almonds (or cashews would work here too) and grind your own flour if you have a high speed blender though😊
How well does this cake freeze?
I haven’t tried it, but should be fine!
Looks delicious! Don’t have almond flour, can I sub almond with either coconut, tapioca, or cassava?
All of those are much lower fat than almond flour so the cake will be drier. IF you want to try it I think cassava will be best of those, I’d reduce the amount to 1 cup!
Have you ever made this ahead of time and frozen the cake? Does it change the texture?
I haven’t tried freezing with this cake specifically, but in general with vegan oil free cakes they tend to get a bit dryer when you’re freeze/defrost. If you glaze it afterwards it might not be noticeable, but just my concern. Hope that helps Karen!
this recipe looks amazing and I can’t wait to try it. though is there a nut free option other then almond have I’m trying to do this as Christmas goodie bag and have some people who are allergic to all types of nuts.
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Almond flour is really tricky to replace because it has all the natural oils of almonds that no grain flour will that make the cake super moist without oil/butter. Do you need it to be gluten-free still? What type of flour are you hoping to use? It may be easiest to swap out the flour and then add some oil or dairy-free butter in place of some of the yogurt to make up for the moisture difference!
Yes keeping it gf so open to any nut free options
Then I would just swap in a gluten-free blend (probably a little bit less, try 1 1/4 cup), and then swap half of the non-dairy yogurt for melted vegan butter (ideal) or coconut oil (fine too). I haven’t tested that personally of course, but that is my best rec!
I’ll keep the yogurt that ok I don’t like to use oils at all. But thank you I’ll try that
I worry it will turn out dry in that case, but good luck!