Preparation time: 20 minutes
Baking time: 45 minutes
Servings: 10-12
Ingredients
1 cup dairy free milk coconut or soy or rice recommended
1 teaspoon fresh lemon
½ cup coconut yogurt
1/3 cup avocado oil
1/4 cup maple syrup
2 teaspoon vanilla
2 tablespoon raspberry jam
3 bananas (mashed)
1 cup fresh raspberry
1 ¾ gluten free flour( almond, coconut, tapioca, rice)
⅓ cup cocoa powder
½ teaspoon espresso powder (optional)
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon ground flax seed
3 tablespoons boiling water
¼ teaspoon salt
Instructions
Preheat the oven to 350°F/177°C.
Prep the pans. Grease and line with parchment paper
Chocolate Raspberry Cake
1. Flax egg. In a small bowl, combine the boiling water with the ground flax seed. Mix and set aside for 5 minutes for the flax to gel.
2. Bloom the cocoa. In a medium sized bowl, combine the cocoa powder with the milk that has been warmed. This will deepen the chocolate flavor. Set aside.
3. Dry ingredients. In a medium sized bowl, sift or whisk together the gluten free flour, espresso powder (if using), baking powder, baking soda, and salt.
4. Wet ingredients. In a large bowl, whisk together the oil and maple syrup. Add the vanilla
extract and flax egg. Mix well. Add the raspberry jam and mix well. Now add the bloomed cocoa mixture as well as the apple cider vinegar. Whisk well.
5. Combine. Add the dry ingredients to the wet ingredients. Switch to a spatula to make sure that all the ingredients are fully incorporated. Transfer the batter to the prepared pans, trying to divide it as equally as possible between the two pans.
6. Raspberries. Sprinkle them on top of the cake batter.
7. Bake. Bake for 35 minutes. You’ll know the cake is done when it has slightly pulled away from the edges of the pan and a toothpick inserted into the center pulls away clean.
8. Let it cool in the pan for 10 minutes before serve it with fruit or warm drink.
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