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Tasty Tuesday: Flourless Chocolate Cake with Raspberry Sauce

Last weekend I had a bout of decision fatigue.  I was itching to make a sweet treat, but my poor little brain simply could not choose.  So I made them all.  And the result was delicious.  If you know me you know I like my desserts dense, both texturally and nutritionally.  This hits the spot on all marks.  Plus it’s entirely made from plants.  

Do you want the luscious taste of a flourless chocolate cake with a nourishing nutritional profile?  If so, read on to create this more-than-satisfying mashup:

To make the cake layers:

Follow this brownie recipe with the following substitutions:

-Spread batter into 2 pans and bake for 60 minutes

-Optional: I used 1/2 cup of carob and 2 tablespoons raw cacao so T wouldn’t be bouncing off the walls.  If you are an adult that can handle your chocolate, feel free to go all in….

To make the mousse:

Follow this pudding recipe with the following substitutions:

-Add a bit more sweetener.  I used two teaspoons of date sugar and the sweetness equivalent of 1 teaspoon of sugar of stevia leaf powder.

-Optional: Add 1 tablespoon of raw cacao to the carob, or substitute chocolate for carob entirely.

To make the raspberry sauce:

Follow this berry sauce recipe with the following substitutions:

-Once slightly cooled, smash berry mixture with a potato masher or fork.

-Optional: Add a teaspoon of superfood powder like gooseberry, goji, or acai for an extra antioxidant boost.

To put together:

-Remove cake layers from pan.

-Spread mousse on one layer and top with the other.

-Spread mousse on top layer and garnish as desired (I used raspberries and strawberries).

-When ready to serve, top each slice with raspberry sauce.

-In the unlikely event you have any left over, store in fridge…..

For more plant based ideas head over to the Joyful Gym Rat page on Facebook!


Bless my decision fatigued mind, this cake was goooood……..

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