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