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Chocolate Raspberry Truffle Cakes

January 21, 2018 by Kayley 22 Comments

Chocolate Raspberry Truffle Cakes

These little cakes are gluten and grain free, refined sugar free, paleo and amazingly delicious.

These raspberry cakes have been my go-to dessert for more than a decade. They are fast and simple to prepare, and I am able to adapt the ingredients to different dietary preferences. Take this version- Since I have been participating in Whole 30 this month, dessert has been pretty much off the table. The only sweeteners allowed on the Whole 30 plan are fruit. Dates, applesauce, fruit juice, you get it. And though baking is not exactly a Whole 30 condoned activity, well, this is what I do for a living and I am not about to give it up for a month! Now, to be clear, I’m not hiding in my closet pounding little cakes every spare moment I get. Pregnancy is over. I’ve made these for the occasional treat!

And OH what a treat they are. They are 100% compliant with my current way of eating, containing egg, cocoa powder, ghee, coconut butter, vanilla bean, sweetened with fruit only preserves. I usually go for raspberry, but you can choose any kind you prefer. Black raspberry, blackberry, and pomegranate would all be good options. I always serve these cakes chilled. When cold, they take on a decadent, truffle-like texture that is HEAVENLY. They are rich and just sweet enough. If you really want to make the most of these cakes, serve them with a sweetened whipped coconut cream(sharing an incredible made from scratch naturally sweetened version soon!) and fresh raspberries. It is unbelievably good.

Chocolate Raspberry Truffle Cakes

Chocolate Raspberry Truffle Cakes

Chocolate Raspberry Truffle Cakes
 
Print
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
Serves: 8 individual cakes
Ingredients
  • 4 large Eggs
  • ½ cup Ghee or Butter, melted
  • ¼ cup Coconut Butter, melted
  • ¼ cup Cocoa Powder
  • ½ cup Raspberry Preserves(fruit sweetened)
  • 1 tablespoon vanilla or the seeds of ½ vanilla bean
  • ½ cup Almond Flour
Instructions
  1. Preheat the oven to 325 degrees. Line a muffin tin with 8 wrappers.
  2. Add the eggs, ghee, coconut butter, cocoa powder, raspberry preserves, vanilla, and almond flour to a mixing bowl. Whisk toether until well combined and smooth.
  3. Divide the mixture between the 8 cupcake wrappers.
  4. Bake in the preheated oven for 20-25 minutes, or until the tops of the cakes are puffed and slightly cracked.
  5. Remove from the oven and let cool completely. Place in an airtight container and chill for 3-4 hours.
  6. Serve topped with crushed freeze-dried raspberries, a little sea salt. Even better? Serve with sweetened whipped coconut cream and fresh raspberries!
3.2.2925

Chocolate Raspberry Truffle Cakes

Chocolate Raspberry Truffle Cakes

Chocolate Raspberry Truffle Cakes

Chocolate Raspberry Truffle Cakes

Chocolate Raspberry Truffle Cakes

Chocolate Raspberry Truffle Cakes

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Filed Under: Cakes, Chocolate, Desserts, Gluten Free, Grain Free, paleo, refined sugar free

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Comments

  1. Ritika says

    January 21, 2018 at 6:47 PM

    Loving that there are so few ingredients! I will be trying this later in the week!

    Reply
    • Kayley says

      January 21, 2018 at 10:05 PM

      Thanks Ritika! Makes them so easy to whip up! Hope you like =)

      Reply
  2. Deltima says

    January 21, 2018 at 6:50 PM

    What kind of cupcake wrappers did you use and were did you purchase them. By the way, your truffles look decedent.☺

    Reply
    • Kayley says

      January 21, 2018 at 10:06 PM

      Thank you!! The wrappers are parchment tulip wrappers. I got them at a local baking goods store, but you can find them on amazon, too.

      Reply
  3. Cleo @ Journey to the Garden says

    January 22, 2018 at 1:12 PM

    Ah, I love that these are gluten-free and they look absolutely gorgeous. I might give them a try with pomegranates before they go out of season.

    Reply
  4. Angela says

    January 23, 2018 at 4:39 PM

    These are lovely, I also have whisk envy. I cannot believe how easy these are to make.

    Reply
  5. Laura says

    February 4, 2018 at 9:06 PM

    Can I substitute coconut flour for the almond flour?

    Reply
    • Kayley says

      February 4, 2018 at 9:27 PM

      Coconut flour works differently than almond flour, so you would have to use totally different amounts. If you wanted to try it, I would use 1/3 the amount of almond flour called for. =)

      Reply
      • Laura Ciampa says

        February 5, 2018 at 8:18 AM

        Thanks, Kayley. My husband and I are slowly coming off of the Whole30. My son and I can’t do nuts. So, I will tinker with it. Not sure if ground pepitas or sunflower seeds would be another option.

        Reply
  6. Laura Ciampa says

    February 5, 2018 at 8:23 AM

    Thanks, Kayley. My husband and I are slowly coming off the Whole30, and my son (and I) can’t do nuts. I will tinker with it. Not sure if ground pepitas or sunflower seeds would be another option. Looks like a lovely Valentine’s Day dessert! 🙂

    Reply
    • Kayley says

      February 5, 2018 at 8:36 AM

      Good Luck! I do think that a small amount of coconut flour would work. You can even make this recipe without flour, it will just be a bit shapeless, but still truffle-y!

      Reply
      • Laura says

        February 5, 2018 at 8:48 AM

        Will let you know how it comes out when I make it. Thanks!

        Reply
  7. Tyler says

    February 21, 2018 at 6:29 AM

    These look amazing and easy! Truffle cakes are such a great treat. Thanks for sharing!

    Reply
    • Kayley says

      February 23, 2018 at 8:37 AM

      Thank you Tyler! They are totally easy!

      Reply
  8. Candace says

    March 2, 2018 at 3:42 PM

    This recipe is going to make me partner of the year! Did you make the freeze dried raspberries or buy them? I’ve never used them so a little in the dark here on how to get them 🙂

    Reply
    • Kayley says

      March 4, 2018 at 10:58 AM

      I bought the raspberries, but this year I will freeze dry my own! They are only a garnish for the cakes, but if you really wanted to use them I know you can find them on Amazon =)

      Reply
  9. Candace says

    April 28, 2019 at 7:00 PM

    This recipe is going to make me partner of the year! Did you make the freeze dried raspberries or buy them? I’ve never used them so a little in the dark here on how to get them 🙂

    Reply

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My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

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