Recipe by Fitness Forster

This Chocolate and Raspberry Cake is decadent through & through! With all the regular attributes of a chocolate cake, this recipe adds a spin on the expected, including almond milk & avocado to sweeten the deal. It’s the perfect chocolate cake to kick off Easter with!

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves 8 - 10
  • Prep 15 minutes
  • Cook 45 minutes
Metric | Imperial Measurement Conversions



1 Cup Plain Flour

¼ Cup Cacao Powder

1 Cup Natvia

2 Tbsp. Baking Powder

3 Eggs

¼ Cup Almond Milk



2 Ripe Avocados

½ Cup Cacao Powder

3 Tbsp. Natvia

½ Tsp. Vanilla Filling

½ Cup Cream Cheese

½ Cup Greek Yoghurt

4 Tbsp. Natvia

75g Raspberries + more for decorating

½ Tsp. Vanilla Mini Chocolate Eggs to decorate



  1. Pre-heat oven to 175 degrees C and grease/line a medium cake tin.
  2. Mix all dry ingredients in a large mixing bowl. Add eggs and almond milk and mix well.
  3. Pour into cake tin and pop in the oven for 45-50 minutes.
  4. Whilst the cake bakes you can make the filling and frostingIn a small blender/chopper add all ingredients for the frosting and blitz until well combined- put in the fridge for later.
  5. For the filling pop all ingredients in a bowl and mix well- put in the fridge for later.
  6. Once the cake is done remove from the oven and leave to cool completely. Cut in half with a sharp knife and leave to cool completely again.
  7. Once cool spread filling on the base piece if the cake and spread the frosting on the top of the top piece. Put together and decorate with mini chocolate eggs and raspberries. Store in an airtight container in the fridge for up to 3 days.



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