A delicious chocolate, banana, and raspberry cake that is grain-free, gluten-free, dairy-free and Paleo.
After years of trying to eat healthier each January, I learned that strict restriction often backfires — it can lead to bingeing or rewarding yourself with the very foods you were avoiding. This year my resolutions focus on steady, positive changes that last all year, not short-term deprivation.
Rather than cutting sweets completely, I decided to make desserts from whole-food ingredients: no chemicals, no preservatives, no butter, and no processed foods. It’s a fun challenge and one I’ve become a little obsessed with lately.
This Paleo Raspberry Chocolate Banana Cake began as a chocolate banana bread experiment and evolved into a soft, moist cake. Sometimes a recipe takes a turn in the kitchen — for the better — and in this case banana bread became chocolate cake with a bright raspberry twist.
To replace butter, I use mashed avocado and coconut oil, which keep the cake moist and tender without dairy. The cake uses almond flour and coconut flour, and honey plus maple syrup in place of refined sugar. Mashed bananas contribute sweetness and a fluffy texture.
The frosting is a fudgy blend of cocoa, mashed avocado, honey, maple syrup, raspberries and melted dairy-free chocolate chips, producing a rich, slightly tart topping that pairs beautifully with the banana-chocolate crumb. I enjoy this cake warm with the frosting spread on top — it’s especially good that way.
If you prefer not to use baking powder, you can substitute by adding an extra 1/4 tsp baking soda plus 1 tablespoon apple cider vinegar to the batter; that combination helps the cake rise without baking powder.
Did you try this recipe? Please leave me a ⭐ review below!
Paleo Raspberry Chocolate Banana Cake (Gluten-Free)
Ingredients
Cake ingredients:
- 1/2 cup unsweetened cocoa powder
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1 tsp baking powder (or see note)
- scant 1/2 tsp salt
- 2 eggs
- 1/2 cup honey
- 1/4 cup maple syrup
- 1 Tbs vanilla
- 1/4 cup coconut oil, melted
- 4 Tbs mashed avocado
- 2 medium bananas, mashed
- 6 ounces raspberries
- 1/2 cup dairy-free chocolate chips
Frosting ingredients:
- 3 Tbs mashed avocado
- 1 Tbs unsweetened cocoa powder
- 1 Tbs honey
- 1 Tbs maple syrup
- 1 tsp vanilla
- 1/2 cup raspberries
- 1/3 cup dairy-free chocolate chips, melted with 1/4 tsp coconut oil
- 1/4 tsp melted coconut oil (if needed to loosen)
Instructions
Cake Instructions:
- Preheat the oven to 350°F (175°C). Line a 9-inch cake pan with wax paper or parchment.
- In one bowl, whisk together cocoa powder, almond flour, coconut flour, baking soda, baking powder and salt.
- In a separate bowl, beat the eggs, honey, maple syrup, vanilla and melted coconut oil until combined. Add the mashed avocado and mashed bananas and mix until smooth.
- Fold the dry ingredients into the wet ingredients and mix until just combined.
- Add the raspberries and gently stir until they’re mashed and incorporated into the batter.
- Fold in the chocolate chips.
- Pour the batter into the prepared 9-inch pan and bake for about 40 minutes, or until a toothpick comes out mostly clean.
- Remove from the oven and cool slightly. Lift the cake out using the wax paper and transfer to a wire rack or plate to cool before frosting.
Frosting Instructions:
- Melt the dairy-free chocolate chips with 1/4 tsp coconut oil until smooth; set aside to cool slightly.
- In a bowl, beat the mashed avocado, cocoa powder, honey, maple syrup and vanilla until smooth.
- Add the raspberries and mash them into the frosting until well blended.
- Stir the cooled melted chocolate into the frosting and mix until smooth. Add a little melted coconut oil if you need a looser texture.
- Once the cake is cooled, spread the frosting evenly and serve.
- Note: to avoid baking powder, add an extra 1/4 tsp baking soda plus 1 Tbs apple cider vinegar to the batter instead.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Dessert
Cuisine: American
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