Raspberry Chocolate Cake

Serving a crowd? This chocolate cake is a sure show stopper. Top it off with fresh fruit and a dusting of powdered sugar, and you're all set!



  1. Preheat the oven at 350F (180C). Line the cake or spring-foam pan with a circle of parchment paper on the base. 
  2. Butter and flour the sides of the cake pan and shake out the excess. 
  3. In a large bowl, add the coconut cream, seed butter, and vanilla and beat with an electric mixer until creamy. Pour into the prepared pan. 
  4. Bake in the oven for about 35 - 40 minutes, or until a skewer inserted into the centre comes out clean. 
  5. Turn out onto a wire rack and leave to cool. Transfer to a serving platter, serve warm or at room temperature.

Recipe courtesy of Eat for Life by Marsha. About Marsha: Eat For Life By Marsha Inc. makes it easy to nourish your body. We create recipes and provide access to a wide range of gluten-free, dairy-free, and nutritious food products from Canadian and national suppliers. We deliver pantry items, magazines, cookbooks, and booklets to your home or work. Learn more at www.eatforlifebymarsha.com