Chocolate and Raspberry Torte

Paleo Chocolate Raspberry TorteA few weeks ago we celebrated my Aunt Justine’s birthday. My Aunt Justi and I are extremely close. She had her first baby when I was eleven, and I spent every moment I could at her house helping her with her kids (great practice for when I have a baby one day!) My Aunt Justi has always been there for me to help guide me along the way when I was younger. I credit her for inspiring me to awaken my passion for healthy food, and she always tried to set a good example for me in the ways of healthy eating.

For my Aunt’s birthday, I really wanted to make her a special treat. She was avoiding certain foods due to some allergies, so I made sure that her birthday treat was free of refined sugar, dairy, and gluten – that’s not so hard in my kitchen! She reminded me that chocolate and raspberry is one of her favorite dessert combinations, and immediately I knew what I wanted to make for her. A simple, yet decadent dark chocolate dessert filled with fresh raspberries. I added a bit of coconut milk to the batter because coconut flour can be pretty dry, and adding more moisture seems to really help with that.

This dessert was a smash hit. My Aunt loved every bite, and best of all, she got to enjoy something sweet that fit with her allergy protocol on her birthday.

I love you Aunt Justi!

Chocolate and Raspberry Torte

This rich, chocolate torte is a sweet ending to your meal. The fresh raspberries and chocolate ganache take this dessert from great to perfect.

Serves: 10

Serves: 10decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350 degrees.
  2. In a medium sized mixing bowl, blend eggs, maple syrup, vanilla, and coconut milk with a hand mixer.
  3. Add in salt, and baking soda, and continue to blend.
  4. Sift in coconut flour, and continue to blend until smooth.
  5. Add in cocoa powder and melted coconut oil, and blend until smooth.
  6. Fold in fresh raspberries.
  7. Lightly grease a 9 inch round cake pan with coconut oil, and place parchment paper in the bottom of the pan for easy removal of the cake.
  8. Pour cake batter into the cake pan, smoothing the batter to create an even layer.
  9. Bake at 350 for 35 minutes.
  10. Allow cake to cool, remove from pan, and frost with chocolate ganache.
  11. Add a few fresh raspberries for garnish on top, and enjoy.
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    1. Renee
      May 15, 2012

      How do I print? How do I add it to my kitchen? This recipe sounds yummy!

    2. katwar
      March 23, 2015

      This was an awesome recipe! I made two substitutions: (1) I am allergic to eggs so I used 1/3 cup of pumpkin per egg…which added about 15 minutes to bake time; (2) I didn’t have maple syrup so I used raw honey. The cake was delicious with or without the ganache or raspberries! Definitely one of my top five! Thank you!!!

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