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Raspberry Mocha Cake

Raspberry Mocha Cake

Raspberry Mocha Cake is an easy gluten-free dessert!

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 12 serving

Calories: 256 kcal per serving

Ingredients

  • 1 Box - Chocolate Cake Mix or Gluten Free Chocolate Cake Mix
  • ⅓ Cups - Oil
  • 1 Cup - Coffee
  • ¼ Cups - Water
  • 3 - Eggs
  • 1 Cup - Raspberries
  • 1 Cup - Powdered Sugar
  • 2 Tbsps - Milk
  • 1 tsp - vanilla

Instructions

  1. Preheat the oven to 350*.
  2. Combine the cake ingredients in order in a large bowl and mix well, folding in the raspberries.
  3. Pour it into a greased bundt pan.
  4. Bake for 45 minutes - 1 hour, until when poked with a toothpick in the deepest part it comes out clean.
  5. Remove and let cool for at least 30 minutes to an hour.
  6. While the cake is cooling, combine the powdered sugar icing ingredients and whisk until well combined.
  7. Once the cake is removed from the pan and fully cooled, drizzle with the icing.
  8. Garnish with additional raspberries if desired.

Nutrition

Energy: 256 kcal | Total Fat: 11 g | Saturated: 3 g | Trans: 0 g | Unsaturated: 2 g | Cholesterol: 51 mg | Total Carbs: 37 g | Fiber: 1 g | Sugars: 26 g | Proteins: 3 g | Sodium: 250 mg | Polyunsaturated: 3 g | Monounsaturated: 4 g

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