I’m constantly pursuing my newly found love for sweet things. As this mainly evolves around baked goods, today’s recipe is a raspberry cake. To be precise a very neat low carb raspberry cake. As full disclosure, I didn’t bake the cake but assisted my editor in chief during the whole process. We had a good time and later on a delicious low carb raspberry cake!
Origins of the low carb raspberry cake
Before we gave a try to the low carb raspberry cake, we tried a carrot cake first. This is also where we got the basic recipe for the cake. We found the recipe in a magazine and as we had all the ingredients ready at home and felt like having the smell of a freshly baked cake in the flat we went for it.
Let me tell you, the recipe didn’t disappoint! At first I was very sceptical about the recipe and I had trouble seeing how it could work at all. The fact that, according to the magazine, it was a great carrot cake eluded my imagination!
The main reason for my skepticism was twofold. First there was basically no flour and not many flour-like ingredients in the recipe, the cake still looked rather big and fluffy. Second at one moment in the recipe you have to mix small quantities of hot water into already beaten eggs! I saw disaster coming: scrambled eggs. This wasn’t the case at all. Actually this part gave the cake plenty of volume and makes the cake fluffy! Here’s how our carrot cake looked like:
Low carb raspberry cake
In order to transition from the carrot to the low carb raspberry cake, we firstly exchanged the carrots for raspberries. As the texture of carrots is different to raspberries, we were a little anxious about how to properly do it and still get the correct texture of the cake. In the end my editor in chief who has plenty of baking experience used exactly that and her eye-measurement. Unsurprisingly it turned out that she knows her baking!
Following to this we made the cake a little nuttier than the original recipe. Because. I. Love. Nuts. Simple as that.
Finally we did a completely different frosting. The low carb carrot cake frosting was relatively sweet, which made sense as the carrots didn’t add much sweetness to the cake. As our low carb raspberry cake was a little sweeter, we made a less sweet frosting, but added some whompf to it, by adding a few calories in form of fat (here also known as butter and cream cheese!
We really enjoyed the creative process of the low carb raspberry cake and of course the cake itself. Let us know how the cake turned out for you. Maybe you want to give the recipe a twist and create your own version of it. Make sure to share your experience here! 😀
Low Carb Raspberry Cake
- 50 g dark chocolate (chopped)
- 50 g hazlenuts (finely chopped to powder)
- 50 g almonds (finely chopped to powder)
- 5 g cocoa powder
- 15 g wholemeal flour
- 1 dash salt
- 1/2 tsp. baking powder
- 2 medium eggs
- 3 tbsp. water (hot)
- 100 g raspberries (roughly chopped)
- 30 g vanilla sugar (best would be homemade)
- 20 g canola oil
- 75 g butter (unsalted)
- 50 g cream cheese (high fat)
- 2 tbsp. vanilla sugar (best would be homemade)
- raspberries (as many as you like, for decoration)
- Roughly chop chocolate and mix in a bowl with the powdered hazelnuts and almonds. Also add the cocoa powder, flour, salt and baking powder.
- In a second bowl mix the eggs and then slowly add the hot water and keep mixing. This will give plenty of volume and stability to the eggs. I know it sounds weird, but it works!
- Once the eggs are fluffy and creamy (may take up to 10 minutes of mixing) add the sugar and keep mixing.
- Then carefully add the flour mix, the oil and the raspberries to the egg mix. Try to mix as little and gently as possible in order to keep the air in the dough.
- Put the dough into your greased baking form for ca. 35 minutes at 170°C
- While the cake is baking, put the remaining ingredients (excluding the remaining raspberries) in a bowl and mix until the ingredients have a smooth texture.
- Once the cake is done, let it cool for half an hour and remove from your baking form, put the topping mixture evenly over it and add the raspberries.
- Enjoy!
Please note that this recipe is for a making form with the diameter of 17 cm and is 6 cm high.