Chocolate Raspberry Almond Cake
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Cook time: 
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Serves: 1 9-inch round cake
An easy, gluten-free cake studded with raspberries and chunks of chocolate.
  • ⅓ cup oil or melted butter (I used avocado)
  • ¾ cup plus 1 tablespoon oat flour, plus more for dusting*
  • ¾ cup plus 2 tablespoons almond flour
  • ⅓ cup firmly packed brown sugar
  • ¼ teaspoon kosher salt
  • ½ teaspoon baking powder
  • 1 large egg*
  • ¼ cup almond milk
  • ½ teaspoon almond extract
  • 3½ ounces chopped dark chocolate
  • ¾ cup fresh raspberries
  1. Preheat the oven to 350°F. Grease a 9-inch round pan (I used a removable bottom quiche pan) and dust with oat flour to coat, tap out any excess.
  2. In a mixing bowl, combine the oil, oat and almond flours, sugar, salt, baking powder, egg, milk, and almond extract until smooth. Spread the batter into the prepared pan and stud with raspberries and chopped chocolate, pushing a few of the raspberries and larger chunks of chocolate down into the batter.
  3. Bake for 30-35 minutes, or until the top of the cake springs back to the touch.
  4. Remove from the oven and cool completely in the pan before serving.
*I made my oat flour by grinding rolled oats in my blender until a coarse flour was formed.

*The original recipe calls for an extra-large egg, I used a large egg with no issues.
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