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Raw Chocolate Raspberry Mini Fudge Cake


Remember my Raw Chocolate Fudge Cake?

You’ve probably all seen it by now, because I can’t stop raving about how much I love it. What’s not to love: Chocolate? Check. Surprisingly-healthy, vegan, and sugar-free? Check check check. Yesterday, I made a raspberry version…

I might like it even more than the original!


Chocolate Raspberry Mini Fudge Cake

(Or frosting!)

  • 80g raspberries (2/3cup)
  • 3 tbsp cocoa powder (16g)
  • 4 tbsp coconut butter or Homemade Coconut Butter
  • Scant 1/16th tsp salt
  • Sweetener: I like 5g agave, but my testers like 1 1/2 to 2 tbsp (20-30g)

Melt your coconut butter, then add the raspberries (I like to use frozen, thawed berries and melt them a little too) and other ingredients. (I have not tried this recipe with coconut oil, and therefore I can’t vouch for the results if you make that substitution.) Mash until it’s completely smooth, like chocolate butter. (If you wish, you can use a blender, but I never do. I just put it all in a Magic Bullet short cup and mash with a spoon. Use as frosting, or fridge/freeze. (If you freeze, be sure to thaw before eating.) This makes a very small serving (I used a mini springform for the slice in the photo), so if you want a regular-sized cake, make a bigger batch!! (Triple or quadruple for a normal-sized cake.)

See original fudge cake post for Nutritional Information.

(This version probably has fewer calories because raspberries aren’t as calorically-dense as bananas… but what’s a calorie-count anyway, if not an estimate?)


This recipe only has healthy fats (none of those artery-clogging trans fats), and some fat is needed for a healthy diet. Plus, this fudge cake is so rich that you won’t want to eat a humungo slice.


Link of the Day:

Healthy Mini Cocolate Chip Breakfast Cookies


5/5 (2)

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Published on March 7, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Jill says

    hmm I tried to make this but I think something went wrong? It’s all flakey and crumbly, not at all moist and nice like your photo 🙁 I used frozen berries and defrosted them in the microwave, did they need to be really mushy and juicey maybe? i also didnt have agave, so i used honey, does it maybe need more liquid? Sigh I don’t know how to fix it, all I can think of is putting it in microwave to try to melt it and then mush it with a spoon 🙁

  2. maria says

    Wow, Just wow!
    This looks so amazing I can’t wait to try it.
    could I sub coconut butter for cocoa butter? I don’t have any coconut left and I want to make it today 🙂 xx

  3. Danielle says

    I made this, but subbed cherries since I didn’t have any raspberries on hand. It was so delicious! I split the mixture into 3 different muffin molds, so I have dessert for the rest of the week 😀 Thank you for your awesome recipes, Katie!

  4. Javonni says

    I just wanted to let you know I received your book on Valentine’s day. What a wonderful gift for myself. I know it was probably a lot of work putting this book together, but I can’t wait for a whole series. Thank you for all your wonderful receipes!

  5. Connie says

    Katie, your recipe page needs a “print” selection. Thanks for the chocolate-rasberry fudge cake recipe. I have to be gluten free and this sounds great.

    • Unofficial CCK Helper says

      Just highlight the recipe portion, press “control” and “c” to copy, then open a word document and paste. She apparently is also working on a design update that will include a print option soon. Hope that helps!

  6. Annette says

    I used 3 dropperfuls of NuNaturals Alcohol Free Stevia instead of the agave, and added some vanilla and walnut pieces. Turned out so good, I tried frozen figs (from our fig tree in the fall). I thawed about 2 cups of figs and blended for a few seconds to make a puree that had a few chunks in it – not entirely smooth. There was about 1 cup of fig puree. I added vanilla and 2 dropperfuls of the stevia since figs are so sweet. It was so good I could hardly stop eating it warm before putting it in the fridge to cool and set. I believe I like the fig version even better than the raspberry version.

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