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Raspberry Chocolate Chip Cake

  • Author: Joscelyn Abreu
  • Total Time: 55 mins
  • Yield: 10 servings 1x


This simple, one-bowl cake is studded with raspberries and chocolate chips. It’s lightly sweetened and the perfect treat for any occasion. Also vegan friendly with gluten free and refined sugar free options.



Raspberry Chocolate Chip Cake: (gluten-free version below)

  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup oil
  • 1 cup almond milk or other milk of choice
  • 1 teaspoon vanilla extract
  • 1/21 cup chocolate chips, to taste (I used 1 cup mini chocolate chips in photos)
  • 1 1/2 cups raspberries, fresh or frozen

Gluten-Free Raspberry Chocolate Chip Cake:


  1. Preheat oven to 350ºF. Grease an 8 or 9-inch square or springform pan. Grease well or line with parchment paper and set aside.
  2. 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.
  3. Mix in chocolate chops, then gently fold in most of the raspberries, leaving a few to decorate the top.
  4. Pour batter into prepared pan and top with reserved raspberries.
  5. 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.
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Cake, Dessert, Vegan