Name: Raspberry Chocolate Traybake with Almonds
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 150 g Plain flour; 150 g Unsalted butter (melted); 150 g Light soft brown sugar; 2 eggs; 1/4 tsp sea salt; 50 g ground almonds; 100 g raspberries (Frozen is fine if you don't want them to break up in the mixture); 1 tbsp plain flour; 90 g milk chocolate chips (or a bar roughly broken into shards as I did); 50 g Nutella (ideally adding dollops while the dish is on kitchen scales); 20 g almond flakes; 1/2 tsp vanilla extract

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This raspberry chocolate traybake with almonds smells and tastes absolutely divine! With a cakey crumb, each bite oozes with sweet and tangy raspberry, milk chocolate and Nutella swirls.

Squares cut of raspberry and chocolate traybake while still in baking paper and a bowl of fresh raspberries

Now raspberries are in season, I couldn't resist baking with them. And for a while now, I've been thinking of making some raspberry chocolate cakes or even raspberry and white chocolate muffins.

But, I personally think there's nothing simpler than a traybake. Just line baking dish, whip up some butter, sugar and eggs, then mix in any flavours you wish.

So this is mine. And it's what our entire family found incredible. A raspberry chocolate traybake with almonds for extra flavour. Even our dog wouldn't leave us alone while we had a little treat.

Holding a delicious square of chocolate raspberry almond cake

Why You'll Love This Almond and Raspberry Cake with Chocolate

❤️ It's delicious for using fresh or frozen strawberries

❤️ You can swap milk chocolate to make a raspberry and while chocolate cake mixture

❤️ For a raspberry and white chocolate blondie, simply omit the baking powder and an egg and bake for 20-25 minutes

❤️ It's so easy, you can bake with children

❤️ You can customise it how you like - swap raspberries for strawberries or cherries. Or even apple chunks and add some cinnamon.

❤️ Cut into 16 squares, it's perfect for packed lunches or picnics as we did at the weekend

raspberry and chocolate cake batter in a lined baking dish, topped with Nutella swirls and flaked almonds

Equipment I Used to Make My Raspberry Chocolate Traybake

20cm square baking tin
Weighing scales
Kitchen aid or a mixing bowl and whisk is perfectly fine
Measuring spoons
Baking paper
Spatula

Divine chocolate raspberry and almond squares serves on a white Denby plate and wooden serving platter

How to Make Raspberry & Chocolate Traybake

Firstly, you'll find a entire list of ingredients with printable instructions on how to make my raspberry and chocolate sponge cake. But I'm going to list the method here for you to digest it in a hurry.

Preheat your oven at 170 degrees, fan or gas mark 3/ 325F
Line a 20cm baking dish, also at least 2" deep
Mix the fresh raspberries with 1 tablespoon of flour and set aside. This prevents raspberries from sinking
Cream the butter and sugar with a whisk or high speed with a kitchen aid until smooth
Whisk in the eggs until smooth again, then gently mix in the remaining ingredients, except the raspberries, chocolate chips, Nutella, almond flakes
Gently fold in the raspberries and chocolate chips, then transfer to the lined dish.
Top with dollops of Nutella and swirl along the surface with a knife, then sprinkle with almond flakes and bake for 45 minutes.
Allow to cool for 10 minutes before transferring to a cooling rack and slicing into 16 squares.

Freshly baked raspberry traybake with milk chocolate and almonds

Raspberry Chocolate Traybake Baking Tips

I have a couple of tips for you when baking your raspberry and chocolate traybake.

Mix the raspberries with a tablespoon of plain flour to prevent them completely sinking to the bottom
Or why not try adding them without, but on top of your cake mixture while it's in the dish, then sprinkle almonds?
If you don't want the raspberries to break part while gently folding, then freeze 100g of raspberries first. They'll leak less while baking, but I love this bit!
Remember, your oven may be hotter than the dial says. So check about 30 minutes in. If it no longer wobbles, then it's baked.
I don't recommend the pricking method to see if it comes out clean as you may hit a raspberry.

Sliced up baked raspberry cake with chocolate and almonds on a wooden serving platter

Alternative Ways to Make It Healthy

I don't think these raspberry and chocolate squares break the calorie bank too much at around 192 calories each.

However, there are some ways you could reduce this:

Opt for Flora Light spread
Try a natural sweetener - I prefer Whole Earth which doesn't leave a horrible after taste
You could opt for ground oat flour for fibre, which may produce raspberry and chocolate blondies as it generally requires more liquid
Why not swap sugar for honey, which is sweeter per gram, so you may get away with less, or agave syrup
You can omit the almonds, but it makes it moister and adds extra flavour

However, remember that when baking (or blending) with fruit, many Slimming clubs count these.

3 raspberry chocolate squares on a plate, ready to eat

Are They Vegan?

Due to the butter and egg content, they are not vegan. Instead you could make a Flax egg, opt for vegan butter and choose a chocolate and sugar that is.

Is it Gluten-Free?

Again, sadly not. However, I can confirm it bakes well with Doves Farm Gluten Free flour.

Close up of a raspberry traybake cake square

Storing Leftovers

As with all cakes, I like to store in the fridge in an air tight container for up to 3 days. This keeps it moist and prevents it from drying out.

You can also bake, allow it to cool and freeze for up to 3 months. Again, using an air tight, freezer safe container.

Raspberry Chocolate Traybake With Almonds