Chocolate Cake with Raspberry Filling

Lloyd Lemmerman

This mocha buttercream-frosted cake is moist, flavorful, and a very dark chocolate color.


2 units Raspberry Jam
2 1/4cups Natural chicory root sweetener. A second choice is 3 cups Erythitol.
1 3/4 cups medium-shredded unsweetened coconut flakes (not coconut flour)
1cup pure cacao powder
1/2 teaspoon unprocessed salt
1/4cup arrowroot powder
3large eggs, at room temperature
1cup fresh or frozen blueberries, well drained, at room temperature
1 1/2 tart apples, unpeeled, cored, and cut into chunks
1 1/2 tablespoons pure vanilla extract
1teaspoon instant decaffeinated coffee powder or crystals
1 recipe Instant Mocha Buttercream Frosting
Raspberry Jam
1cup fresh or frozen raspberries
1/2 to 3/4cups natural chicory root sweetener (not Baking)
1teaspoon pure vanilla extract
2teaspoons freshly squeezed lemon or lime juice
1tablespoon agar flakes
3tablespoons filtered water, to cook agar
Instant Mocha Buttercream Frosting
2 1/2 cups natural chicory root sweetener (not Baking)
2 to 3 ripe avocados, pitted and peeled
1tablespoon pure vanilla extract
1pinch unprocessed salt
zest of 1/2 orange
2teaspoons instant decaffeinated coffee powder or crystals
1tablespoon filtered water, if necessary


  1. Make the Raspberry “Jam” and chill.
  2. Preheat the oven to 350°F. Line three 8-inch round cake pans with parchment paper.
  3. In a dry food processor  fitted with the “S” blade, grind the sweetener to a fine powder.
  4. Add the shredded  coconut  to the sweetener  in the food processor.  Spin it for a minute until a very fine powder. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine.
  5. To the ingredients  in the food processor,  add the cacao powder, baking soda, baking powder, salt, and arrowroot.  Mix well and pour into a large mixing bowl.
  6. Place in any style blender the eggs, blueberries, apples, vanilla, and coffee crystals. Blend well until liquefied.
  7. Pour the wet ingredients into the dry mixture. Mix briefly to remove any lumps. Pour the batter evenly into the three prepared cake pans, and smooth flat. Bake for 30 to 35 minutes.
  8. Prepare the Instant Mocha Buttercream Frosting.
  9. Remove the cake from the oven. Let cool for about 1 hour in the pan. Using a thin knife, release around the edges of each cake pan, and gently allow the cake to pull away.
  10. To assemble the cake: Place one cake layer on a large serving platter. Spread it with half of the Raspberry “Jam.” Place the second layer on top and repeat with the remaining “Jam.” Place the third cake layer on top. Frost the top and sides with Instant Mocha Buttercream Frosting.


Raspberry “Jam”

  1. Press the raspberries to drain all the excess liquid. Especially if the raspberries are frozen, it is important to drain out as much liquid as possible.
  2. Place the raspberries,  sweetener,  vanilla, and lemon juice in any style blender. Liquefy completely.
  3. If you choose to strain out the raspberry seeds, pour the mixture into a medium-gauge  strainer over a mixing bowl. Stir with a rubber spatula, tapping the strainer until all pulp passes through.  Pour the strained raspberries back into the blender. Sweeten to taste.
  4. In a small pan over medium heat, stir the agar into the water. Cook and stir gently for 2 to 3 minutes until it is bubbly and gummy and the flakes begin to dissolve. Add the agar mixture to the blender immediately and blend well to remove any lumps.
  5. Pour the mixture into a small bowl and chill for 1 hour to thicken. Spread it on cakes, cookies . . . all right— it tastes great on everything!


Instant Mocha Buttercream Frosting

  1. In a dry food processor  fitted with the “S” blade, grind the sweetener to a very fine powder.
  2. Add the avocado, lemon juice, vanilla, salt, and orange zest. Mix well until smooth and without lumps. The mixture will be creamy and bright green.
  3. Sift in the cacao powder and coffee powder to remove any lumps. Mix again very well until perfectly smooth. You may need to open the processor,  stir, and then mix again.
  4. Check the thickness. If it’s too thick, add a bit of filtered water slowly until it is a spreadable texture. If too thin, sift in 1 tablespoon  of cacao powder and mix again.
  5. Spread the frosting directly on your cake or use a decorator tip.

Reprinted with permission from Paleo Desserts by Jane Barthelemy. Lifelong Books, 2012