Raspberry Nutella Chocolate Cake

Love a slice of guilt-free cake? Check out this delicious low calorie chocolate cake topped with nutella spread, crumbled lotus biscoff cookies and fresh raspberries.

With its rich chocolate sponge cake and decadent toppings, this cake is the perfect treat for anyone looking for something to satisfy their sweet tooth without going over your daily calorie allowance. Grab a slice with your favourite cuppa and enjoy all the deliciousness.

Calories in Raspberry Nutella Chocolate Cake

This decadent cake makes 9 decent slices and is 158 calories per slice, which is great for a delicious chocolatey treat to enjoy any time of day

There are lots more recipes around this calorie value in my 100-200 calorie recipes section.

If you are using these recipes as part of a calorie controlled diet or healthy eating plan, you can calculate your daily calories by using a calorie calculator, as this will vary per individual depending on various factors.

Ingredients for Raspberry Nutella Chocolate Spread

for this raspberry nutella chocolate cake you need the following ingredients.

• plain flour
• cocoa powder
• baking powder
• baking soda (bicarb of soda)
• pinch of salt
• granulated sweetener
• unsalted butter
• oat chocolate milk (or any chocolate milk of choice)
• egg
• vanilla extract
• nutella chocolate spread
• lotus biscoff cookies
• fresh raspberries

See the recipe card for full quantities.

Once all the ingredients are prepared, you can get ready to make this easy recipe.

Best type of granulated sweetener

There are various types of granulated sweetener out there, so which one is best to use?

I also use a granulated sweetener called erythritol when I am not using ingredients like maple syrup, honey or real sugar. Erythritol is naturally derived and acts and tastes like real sugar in recipes.

Other sweeteners may not work as well, the taste may be overpowering and the ratio not the same, so always check the packaging of the sweetener you are using to see the sugar to sweetener ratio to ensure you use the correct amount, otherwise the final result of the cake may be affected. Using erythritol the cake is moist and fluffy, exactly how a cake should be.

If you don't want to use a sweetener you can use regular sugar instead. (same quantity)

What cocoa powder is best in baking?

For baking you want to ensure you are using 100% cocoa powder, the only ingredient should be cocoa powder and nothing else.

Do not use drinking chocolate powder, this is usually sweetener and will not yield the same chocolate result.

Can I use other chocolate milks?

I use sweetened oat chocolate milk in this recipe, but any chocolate milk will work, just be aware that calories may differ by the type of chocolate milk you use.

Almond milks is another great choice too. Nut milks tend to be lower in calories than dairy chocolate milk, so something to bear in mind.

My cake didn't rise?

This cake won't rise super high, it's about the same height as a cake like brownie. If you cake is flat there will be a couple of things that could account for this.

1. Check your baking powder - has it been stored correctly once opened and is it in date? These things can affect the rising agent of baking powder
2. Did you use the right kind of granulated sweetener? As mentioned about, using the wrong sweetener and not checking the ratio of sugar to sweetener, can end up making the cake super dense which will affect how it rises.
3. Did you use the correct size pan? I do not recommend any bigger than 8x8 inches.
4. Don't over mix the batter, combine the dry ingredients, combine the wet ingredients, fold until both wet and dry ingredients are combined and it's ready to bake.
5. Failing that, check you have used all the correct ingredients and measurements. Baking requires precise measuring, so it's important to measure accurately, using kitchen scales (digital are best and ensure they are calibrated correctly) and if a recipe ask for teaspoon or tablespoon of something, make sure you are using proper measuring spoons and levelling off alway. A tablespoon/teaspoon etc should be level and not heapped.

More Dessert Recipes

Looking for some more dessert recipes? Check out all these:

• Chocolate Chip Zucchini Bread
• Blueberry Oat Crumble Bars
• Healthier Apple and Sultana Cake
• Gingerbread Baked Oats
• Raspberry and White Chocolate Baked Oats
• Healthy Banana Chocolate Cake
• American Style Oat Pancakes

or if you would like more recipe ideas or sides to make with this recipe - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more..

All recipes on Slimming Eats have estimated nutritional information for your convenience.