This Raspberry Chocolate Chip Cake is a delicious one-bowl cake is studded with juicy raspberries and melty chocolate chips. It’s lightly sweetened and the perfect treat for any occasion. Plus vegan friendly with gluten free and refined sugar free options.
I’m not really a summer person. Well, to be more specific, I’m not into the 90º+ heat that comes with it. It’s hard to enjoy walking out the front door and getting slapped with a wall of hot moisture. Sometimes I wonder how I was born on an island when I prefer cooler weather. I guess the temps in Hawaii can’t really be compared to how they are here in the south. Sure, it’s hot in Hawaii, but it usually stays in the 70s-80s, which along with the fresh breeze constantly coming in from the ocean, is pretty comfortable.
On the other hand, I don’t like frigid temps either. At least you can bundle up when you’re cold. I live in comfy sweats and thick socks in the winter. And I have a toasty warm electric blanket I like to cuddle under on the coldest nights, but when you’re hot, it’s really hard to get relief. I mean, there’s only so many clothes you can strip off amiright?!
However, I can’t deny that I don’t enjoy parts of some parts of summer, like all the fresh produce. Summer fruits and veggies are some of the only things I look forward to. Well, that and the kids’ break from school. We all enjoy the more leisurely days with late mornings and less responsibilities.
Now that summer is winding down and school is back in session, I find myself clinging to the remnants of the season. While I’m looking forward to fall and all that comes with it—the cooler weather, autumn flavors, festive holidays, boots and sweaters…I will miss parts of this crazy summer.
This has been a difficult year to say the least, but some good things came out of it as well. I feel like my family and I grew closer while in quarantine. When all you have is each other to hang out with day in and out, it either brings you closer or tears you apart. Fortunately for us, it was the former. My kids talk to me about everything. I hear about the drama going on at work and things going on with their friends. I even know all of the crushes they’ve had and the people they are interested in now. I love that they feel close enough to share their thoughts and feelings with me. I was never comfortable enough with my parents to share anything. When I was their age, my family and I never talked or even sat together long enough to hear about each others day. I’m so thankful that I have a close relationship with my kids. It’s one of my greatest joys as a parent and I hope it continues on even after they move out and begin living their own lives.
One of the things I loved most about quarantine, was getting to eat together daily, breakfast, lunch, dinner, and the occasional afternoon snack. A tradition we started after our trip to London a couple of years ago, was tea time. We don’t do it everyday, but on occasion we’ll bake up some yummy treat and enjoy it together with a cup of tea in the afternoon. It brings back happy memories of that time when things were normal, masks were those things worn by medical professionals, and we had the freedom to travel to foreign countries, just for the fun of it.
Hopefully things will return to “normal” one day soon. Until then, at least we have the freedom to make cake! And what could be better than a cake studded with juicy raspberries and melty pockets of chocolate chips! This raspberry chocolate chip cake is perfectly fluffy, simple to whip up, (made in one-bowl too!) + vegan friendly and includes a gluten free and refined sugar free option as well!
I hope you give this a try and enjoy it as much as we did! 🙂
- 2 cups all-purpose flour
- ⅔ cup granulated sugar or coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup oil
- 1 cup almond milk or other milk of choice
- 1 teaspoon vanilla extract
- ½–1 cup chocolate chips, to taste (I used 1 cup mini chocolate chips in photos)
- 1½ cups raspberries, fresh or frozen
- 1¼ Measure for Measure Flour Gluten-Free Flour Blend
- ¾ cup almond flour
- ⅔ cup granulated sugar or coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup oil
- ¾ cup almond milk or other milk of choice
- 1 teaspoon vanilla extract
- ½–1 cup chocolate chips, to taste (I used 1 cup mini chocolate chips in photos)
- 1½ cups raspberries, fresh or frozen
- Preheat oven to 350ºF. Grease an 8 or 9-inch square or springform pan. Grease well or line with parchment paper and set aside.
- In a large mixing bowl, mix together flour(s), sugar, baking powder, and salt, stirring just to combine. Mix in oil, milk, and vanilla, stirring just until smooth.
- Mix in chocolate chops, then gently fold in most of the raspberries, leaving a few to decorate the top.
- Pour batter into prepared pan and top with reserved raspberries.
- Place pan in the oven on the middle rack and back for 40–60 minutes. Time will vary based on the pan you used and whether you use fresh or frozen berries. Begin checking on it at 30 minutes and remove once cake is golden brown and a toothpick inserted near the center comes out clean. Let cool completely before removing from pan. Run an offset spatula or knife around the edges to help cake release from the pan easier.
Looks delicious! Do you have any recommendations for swapping out the sugar for honey or maple syrup?
Hi Aubrey, yes you can use maple syrup or honey. I actually developed this using my coffee cake recipe, which uses those liquid sweeteners (https://www.wifemamafoodie.com/blueberry-peach-coffee-cake/). You can use the same 2/3 cup maple syrup/honey (I used half and half) and then reduce the milk to 3/4 cup instead of 1 whole cup. If you’re doing gf, then cut back a little on the milk as well, maybe 1/2–2/3 cup. Let me know how it turns out if you give it a try!
Thank you for your response! Tried it this weekend just as you recommended (not gf version) and it turned out great! Not too sweet. Hubby said it’s a keeper and I agree. Next time I may try some sort of drizzle on it. I initially cut back on the almond milk but then added a few more splashes because the batter was pretty thick, so probably used a cup anyway. Thank you for sharing your wonderful recipes!
I’m so happy you and your family enjoyed it, Aubrey! Glad it all went well with the changes too. I think adding a drizzle would be both pretty and delicious! Thanks for taking the time to pop back by and share your experience!