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?)
![IMG_6491[1]](https://chocolatecoveredkatie.com/wp-content/uploads/IMG_64911.jpg)
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
🙂
Erin says
I..think I love you.
tia says
UGH!!! I JUST ate all my raspberries! Like 2 minutes ago!!!
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 🙁
Unofficial CCK Helper says
It sounds like your coconut butter needed some more moisture. Try adding a little coconut oil next time, too. Also see CCK’s FAQ page for more troubleshooting help. Here’s the link:
https://chocolatecoveredkatie.com/faq-page/recipe-questions-and-troubleshooting/
Jill Ford says
Great, thanks! I put it in the microwave and heated it up, and it turned into the nicest hot fudge dessert instead. next time I will add more oil…although to be honest the hot fudge version was amazing 🙂
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
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!
Jill says
Is the cocoa you use sweetened or unsweetened cocoa powder? Thanks! 🙂
Unofficial CCK Helper says
Either works here!
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!
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!
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.
alexa says
wow, can you taste the sourness of raspberry ?