Chocolate and raspberry cake

Chocolate and raspberry cake

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Chocolate and raspberry cake

Ingredients

Cake

  • 120 g almonds ground
  • 50 g rolled oats
  • 30 g tapioca flour
  • 2 flax eggs for two flax eggs - 2 tablespoons ground flaxseed + 6 tablespoons water
  • 8 tablespoons aquafaba
  • 5 tablespoons raspberry jam ~120 ml
  • 20 g coconut sugar
  • 50 g cacao powder
  • 1 tablespoon cacao nibs
  • 4 tablespoons coconut oil
  • 2 teaspoons baking powder
  • 1 teaspoon apple cider vinegar

Chocolate icing

  • 60 g dark chocolate
  • 1 tablespoon coconut oil
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 1 tablespoon cacao powder
  • 2-3 tablespoons agave

Instructions

Cake

  1. Preheat the oven to 180Β° C. Line the base of a 16 cm spring form cake tin with baking paper.
  2. In a large bowl, mix together the dry ingredients: almonds, rolled oats, tapioca flour, coconut sugar, cacao powder, cacao nibs, baking soda.

  3. In another mixing bowl add 8 tablespoons of Aquafaba and blend with a stand or hand mixer until stiff peaks form and until it is the same consistency like whipped egg whites.
  4. Now add the rest of the ingredients to the dry ingredients bowl. Also, add whipped Aquafaba.

    Blend with a stand or hand mixer for about 5 minutes until it all comes together. Adjust sweetness if necessary.

  5. Pour the mixture into the prepared cake tin and smooth the top with a rubber spatula. Bake for approx. 25 minutes. Remove it from the oven and let it cool for 1 hour.

Chocolate icing

  1. Melt the coconut oil and chocolate over low heat in a medium pot. Stir until smooth.
  2. Add coconut cream, cacao powder, melted chocolate and agave in a blender and blend until smooth and creamy.

  3. With an icing spatula, spread the icing evenly over the cake. Decorate with coconut and dried raspberries.

Instructions

Cake

Preheat the oven to 180Β° C. Line the base of a 16 cm spring form cake tin with baking paper.

In a large bowl, mix together the dry ingredients: almonds, rolled oats, tapioca flour, coconut sugar, cacao powder, cacao nibs, baking soda.

In another mixing bowl add 8 tablespoons of Aquafaba and blend with a stand or hand mixer until stiff peaks form and until it is the same consistency like whipped egg whites.

Now add the rest of the ingredients to the dry ingredients bowl. Also, add whipped Aquafaba.

Blend with a stand or hand mixer for about 5 minutes until it all comes together. Adjust sweetness if necessary.

Pour the mixture into the prepared cake tin and smooth the top with a rubber spatula.

Bake for approx. 25 minutes. Remove it from the oven and let it cool for 1 hour.

Chocolate icing

Melt the coconut oil and chocolate over low heat in a medium pot. Stir until smooth.

Add coconut cream, cacao powder, Β melted chocolate and agave in a blender and blend until smooth and creamy.

With an icing spatula, spread the icing evenly over the cake. Decorate with coconut and dried raspberries.


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