Paleo Raspberry Chocolate Banana Cake (Gluten Free)

A delicious chocolate, banana, and raspberry cake that is grain-free, gluten-free, dairy-free and Paleo.

After years of trying to be very strict with my diet each January, I learned that cutting out sweets completely often backfires. Restricting treats too much can lead to bingeing or rewarding yourself with the same foods you tried to avoid. This year I chose a different approach: small, positive changes that support long-term health rather than short-lived deprivation.

My goal is to enjoy desserts made without chemicals, preservatives, butter, or processed ingredients. It’s been a fun challenge and one I’ve become a bit obsessed with.

This Paleo Raspberry Chocolate Banana Cake started as a chocolate banana bread experiment and evolved into a moist chocolate cake. I often let recipes lead the way in the kitchen—sometimes one idea turns into something pleasantly unexpected.

Banana bread became a chocolate cake… why not? My experimentation led to a bright raspberry twist that complements the chocolate and banana beautifully.

For this cake I replaced butter with avocado and coconut oil. Almond flour and coconut flour provide the base, while honey and maple syrup sweeten the batter instead of refined sugar. Mashed banana helps give the cake a tender, fluffy texture.

The frosting is a fudgy blend of cocoa powder, mashed avocado, honey, maple syrup, melted dairy-free chocolate chips and raspberries. It’s rich, slightly tart from the raspberries, and wonderfully spreadable.

I love this cake warmed slightly with a generous layer of frosting—simple comfort that feels like a treat without the processed ingredients. As I took a bite I remember thinking, “Happy New Year to me!”

Note: if you prefer not to use baking powder, add an extra 1/4 teaspoon baking soda and 1 tablespoon apple cider vinegar to the batter instead.

Did you try this recipe? Please leave a ⭐ review below!

Paleo Raspberry Chocolate Banana Cake (Gluten-Free)

Ingredients

Cake ingredients:

• 1/2 cup unsweetened cocoa powder
• 1 cup almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1 tsp baking powder
• scant 1/2 tsp salt
• 2 eggs
• 1/2 cup honey
• 1/4 cup maple syrup
• 1 Tbsp vanilla
• 1/4 cup coconut oil, melted
• 4 Tbsp mashed avocado
• 2 medium bananas, mashed
• 6 ounces raspberries
• 1/2 cup dairy-free chocolate chips

Frosting ingredients:

• 3 Tbsp mashed avocado
• 1 Tbsp unsweetened cocoa powder
• 1 Tbsp honey
• 1 Tbsp maple syrup
• 1 tsp vanilla
• 1/2 cup raspberries
• 1/3 cup dairy-free chocolate chips
• 1/4 tsp coconut oil, melted

Instructions

Cake Instructions:

1. Preheat the oven to 350°F (175°C).
2. Line a 9-inch cake pan with wax paper.
3. In a medium bowl, whisk together cocoa powder, almond flour, coconut flour, baking soda, baking powder, and salt.
4. In another bowl, beat eggs, honey, maple syrup, vanilla, and melted coconut oil until combined. Add mashed avocado and mashed bananas and mix until smooth.
5. Fold the dry ingredients into the wet mixture until just blended.
6. Add the raspberries and gently mix so they break up and incorporate into the batter.
7. Fold in the chocolate chips.
8. Pour the batter into the prepared pan and bake for about 40 minutes, until set.
9. Remove from the oven and allow to cool slightly, then transfer to a plate or wire rack to finish cooling.

Frosting Instructions:

1. Place chocolate chips and 1/4 tsp coconut oil in a microwave-safe bowl; heat in 30-second intervals until melted. Let cool slightly.
2. In a bowl, beat mashed avocado, cocoa powder, honey, maple syrup, and vanilla until smooth.
3. Add the raspberries and mash them into the frosting mixture.
4. Stir in the cooled melted chocolate until fully combined. This should be enough to frost the cake.
5. Once the cake is cooled, spread the frosting over the top, slice, and enjoy.
6. Note: to avoid baking powder, add an extra 1/4 tsp baking soda and 1 Tbsp apple cider vinegar to the batter.