A very chocolatey, Chocolate Cake with Raspberries and coconut, almost like a brownie, but not as dense. Made with both melted chocolate, cacao powder and raspberries, perfect for birthday parties or a treat in your kid’s school lunchboxes!
STEP 1
In a large bowl sift the dry ingredients, then whisk in coconut.
STEP 2
Melt the butter & whisk together the wet ingredients.
STEP 3
Fold the wet ingredients into the bowl, then add raspberries & choc chips.
STEP 4
Pour into greased cake tin and bake 25 mins 180 degrees.
Chocolate Cake with Raspberries
This recipe is inspired by Jude Blereau’s Chocolate and Coconut Cupcakes as found in her cookbook Wholefood for Children.
Basically I made it because I had some frozen raspberries to be used up and my daughter loved it so I was adding a small piece to her lunchbox. I then had a lunch with a few girlfriends, so made another and took it, we all had it with a scoop of ice cream and now everyone is asking me for the recipe, so thought I better post it on here.
I love that it uses spelt flour, which is a relative of wheat, but with a lower gluten content and is easier to digest. Some people with gluten intolerance have told me they are fine with spelt flour. The recipe is also refined sugar free, using maple syrup for the sweetener instead of sugar.
This makes quite a small cake, perfect for a family of 4-6, for a party I would at least double the recipe.
More recipes using spelt flour……..
Chocolate Cake with Raspberries
- Total Time: 35 minutes
- Yield: 1 cake 1x
Description
A very chocolatey, Chocolate Cake with Raspberries and coconut, almost like a brownie, but not as dense. Made with both melted chocolate, cacao powder and raspberries.
Ingredients
- 1 cup / 130g white spelt flour
- 40g raw cacao powder
- ¾ teaspoon bi-carb soda
- ½ cup / 45g desiccated coconut
- ⅓ cup / 80ml melted butter
- 2 teaspoons vanilla extract
- 2 teaspoons apple cider vinegar
- ¾ cup / 185ml maple syrup
- ½ cup / 125ml milk
- ¼ cup frozen raspberries, thawed and extra juice squeezed out
- ¼ cup dark chocolate chips
Instructions
Pre heat oven to 180°C. Grease a 20cm round cake tin with a little butter.
In a large bowl sift the flour, cacao and bicarbonate of soda. Add the coconut and whisk to combine.
In another bowl, whisk together the melted butter, vanilla, vinegar, maple syrup and milk. Add to the dry ingredients and mix until just combined. Then gently fold through the raspberries and chocolate chips.
Pour into the cake tin and bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Leave in the tin to cool for 20 minutes, then transfer onto a wire rack to cool completely.
This will keep in an airtight container for 3 days or slice into portions and freezer, ready to add to lunchboxes in the mornings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: PARTY FOOD
WHOLEFOOD FOR CHILDREN
I love Jude Blereau’s style of cooking and this cookbook is one of my go-to’s. Jude’s recipes are nutrient-dense, delicious and made with whole foods, for developing happy, healthy and strong children.
