Chocolate Cake with Raspberry & Chocolate Icing...
Clean Supper Club
This is no ordinary cake; made with super-food ingredients, you really can have your cake and eat it!
Clean Supper Club
Chocolate & Raspberry Cake
This is a family favourite (even for those not too keen on dark chocolate) and easily fools guests into believing they are eating a full fat, sugar laden chocolate cake. Get baking and enjoy this sumptuous, decadent and guilt free cake. Who could ask for more?
Serves 12
Preheat oven to 180 C
Oil and line the base of two 7 inch /18cm (or similar) cake tins
Ingredients
Cake mix
1 full cup/100g of oats
1 cup/120g 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 tbsp /100 ml of melted coconut oil
1 cup / 240 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 ½ cups cashew nuts soaked in water overnight or for a minimum of 3 hours
2 handfuls of frozen raspberries
1 ½ heaped tbsp. of raw cacao powder
1 cup of soaked dates – cover dates with warm water for 20 minutes
3 tbsp of grade A maple syrup (test mix to check sweetness levels and adjust accordingly)
2 tbsp of coconut oil gently melted
Cake Method
1. Heat oven to 180°C and line cake tins.
2. Put the oats into the food processor and blitz until they turn into flour.
3. Sieve the spelt flour and oat flour into a large mixing bowl. Then add bicarbonate of soda, salt, baking powder, cacao powder and xylitol.
4. In a pan gently melt the coconut oil. Once melted pour in maple syrup, almond milk, vanilla extract and lightly whisk together.
5. Pour the wet ingredients into the dry and add the egg.
6. Then mix together all ingredients in a food mixer on a medium speed for 2 minutes alternatively a hand whisk will do the trick.
7. Finally add cider vinegar and give a gentle stir. The cake mix is quite wet; so don’t be surprised if it looks runnier than you are used to.
8. Then pour equally into the lined cake tins.
9. Place on the middle shelf of the oven, check at 35 mins (may need up to 40 mins) Check cake is cooked by inserting a cocktail stick into the middle, if it comes out clean, remove cake from oven, place on a wire cooling tray until cool before removing from tin.
Icing Method
1. Remove stones from dates. Soak dates in a bowl of warm water for 20 mins until soft.
2. Gently melt the coconut oil in a pan.
3. Put all ingredients into the food processor and blitz until smooth.
4. Once the cake is completely cool spread a good layer of icing on the base of one of the cakes and we like to add a layer of organic (sugar free) fruit spread. Place the top cake layer on the base cake.
5. Liberally cover the whole cake with icing, scatter a few raspberries.
If you'd prefer a jam filling why not make our chia jam recipe...
Healthy Benefits
Raw Cacao - is our chocolate ingredient, rich in flavour & anti oxidants, 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 as a flour alternative. They are rich in protein, fibre and help build bone strength. Oats are 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.
Cashew nuts - bet you never thought you'd be making icing out of these? Full of vitamins, minerals and fibre, great for heart health.
For more recipes & healthy benefits visit the Clean Supper Club Recipe Page