Chocolate Cake with Raspberry & Chocolate Icing...
It is no ordinary cake, made with some super food ingredients you really can have your cake and eat it!
Chocolate & Raspberry Cake
This has to be our personal favourite, it is sumptuous, rich, decadent and yet there’s no acid indigestion, the children love it (even those not too keen on dark chocolate) and the ingredients are a mix of super foods and good GI diabetic friendly sugars. There is no butter, but we do add one large egg to the mix, this is optional.
Preheat oven to 180 degrees C
Oil and line the base of two 7 inch /18cm (or similar) cake tins
1 cup/100g of oat flour
1 cup/100g of spelt flour
½ cup /50g of raw cacao powder
1 tsp of bicarbonate of soda
2 tsp of baking powder
½ tsp of Himalayan pink salt
4 tsp of Xylitol (this is a sugar alternative with 40% fewer calories than regular sugar and a good Gi)
6 tbs /100 ml of melted coconut oil
1 cup / 220 ml of pure grade A maple syrup
1 large egg (optional)
1 ¼ cup/ 320ml of unsweetened almond milk
2 tsp of vanilla extract
1 tsp of apple cider vinegar
Chocolate & Raspberry Icing
1 &1/2 cups cashews soaked in water for at least 2 hours, preferably over night
2 handfuls of frozen raspberries
1 1/2 heaped tbsp. of raw cacao powder
1 cup of soaked dates
3 tbsp maple syrup ( to taste - have a taste test)
2 tbsp of coconut oil melted
Use normal oats and blitz them until they turn into flour, either in food processor or a high powered blender.
Then sieve the spelt flour, oat flour, bicarbonate of soda, salt, baking powder and cacao powder into a large mixing bowl. Add the xylitol.
In a pan gently heat the coconut oil until melted, add maple syrup, almond milk, vanilla extract and whisk together.
Pour the wet ingredients into the dry and add the egg. We then use a food mixer on a medium speed for 2 minutes alternatively a hand whisk will do the trick. The cake mix is quite wet, so don’t be surprised if it looks more runny than you are used to. Mix in cider vinegar. Then pour equally into the cake tins.
Place in the middle shelf of the oven and cook for 40 mins. Check at 35 mins, the top may look dark, don’t worry about it. Check cake is cooked by inserting a cocktail stick into the middle, if it comes out clean, remove cake form oven, place on a wire cooling tray until cool before removing from tin.
To make the icing...
Soak the stone free dates in a bowl of warm water for 20 mins until soft. Gently melt the coconut oil in a pan. Put all ingredients into the food processor and blitz until smooth. Spread a good layer on the base of one of the cake, place the top cake layer on the base cake. Liberally cover the whole cake with icing, scatter a few raspberries, find your favourite hot drink and enjoy a liberatingly guilt free (ish) slice of cake.
We love these amazing ingredients!
Raw Cacao ~ is our chocolate ingredient, rich in flavour & anti oxidants and magnesium and mood boosting!
Coconut oil ~good butter alternative. Energy boosting, fat burning, fights infections, great for skin and hair.
Oats ~ we regularly use oats turning them into oat flour. They are protein & fibre rich, help build bone strength, nutrient dense, good for heart health, blood sugar levels and cholesterol.
Spelt Flour ~ this is an ancient grain with dramatically lower gluten than white flour. Great mineral content.
Cashews ~ bet you never thought you'd be looking to make icing out of these? Full of vitamins, minerals and fibre, great for heart health.
All these ingredients are available online, in Supermarkets and health food shops and we've even spotted raw cacao on the super market shelves too (we confess we were a little too excited by this).
As you can see there's a lot more to this cake than meets the eye.
We'd love to hear your thoughts and see pictures of your bakes!
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