Chocolate Cake for National Chocolate Cake Day 2021

  • Ali

I'm celebrating National Chocolate Day with a chcolate and raspberry cake recipe. So many times we think of cake as a treat when in fact it is depleting us. Often the gluten and sugar in it is actaully not supporting us, our health or our immune system so I love creating recipes that are gluten, dairy and refined sugar free. This recipe is so healthy yet comes out so light and airy and tastes amazing. 

I love combining these two ingrdients and this feels like a real treat and would even double up as a dessert for a special ocasion - remember those when we used to have dinner parties and real Birthday cake!!



For the cake

a little sunflower or coconut oil for greasing your tin

1 large, ripe avocado (about 150g)

300g coconut sugar

350g gluten-free plain flour (see my flour blend or use a bought version) 

50g good quality cocoa powder

2 tsp gluten-free baking powder

2 tsp bicarbonate of soda

400ml unsweetened non dairy milk – almond, coconut, soya etc

50ml vegetable oil (I use rapeseed) 

2 tsp good quality vanilla extract


For the ganache

85g raw cacao powder

100ml maple syrup (or other liquid sweetener)

75ml coconut oil at room temperature (on the runny side) 

1 large, ripe avocado (about 150g)

50ml water (if needed) 

pinch of salt

150-300g Raspberries (depending how much you like them!)



Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.

Put 1 large avocado and coconut sugar in a food processor and whizz until smooth.

Add gluten-free plain flour, cocoa powder, bicarbonate of soda, baking powder, milk, vegetable oil and vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.

Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.

Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.


While you wait, start preparing the ganache.

Blitz all the ingredients (except the water) together until well-combined - I use my hand blender or a nutribullet. Add water if you need the consistency to be a little thinner bt it mightnot be necessary. 

Use this to sandwich and top the cake.

Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Refridgerate to store. This cakes will stay fresh for 2days making it a perfect bake if you’re hosting a Macmillan World’s Biggest Coffee Morning! 



If you enjoyed this blog you amy also like my oher treats. Search in snacks and shakes or follow the links below to a few of my favourites.

Carrot Cake - great tea time treat 

Simple choc chip muffins you can make with the kids - perfect snack 

Innocent Millionaire Shortbread - it might be innocanet but it's packed with goodness and flavour