My family and I love chocolate cake. But what’s even better than chocolate cake?
Chocolate cake with raspberries!
Delicious, moist, oil-free, soy-free, vegan, and sugar-free.
Perfect for a coffee date, dessert, or an afternoon snack.
My daughter loves this cake too.
And since I’m not a fan of long explanations, here’s the recipe right away:
Ingredients for Chia/Flax Egg:
1 tablespoon chia seeds or flaxseeds
3 tablespoons water
Ingredients for the Cake:
120g (spelt) flour
1/2 medium banana
150ml oat milk or other milk alternatives (like oat or almond milk)
70g raspberries (fresh or frozen)
70g dates (soaked and pureed)
30g dark chocolate (I use 70-85% cocoa)
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon cinnamon
Instructions:
First, prepare the chia or flaxseed egg and let it sit for about 5-10 minutes.
Preheat the oven to 180°C (fan or top/bottom heat).
Mash the banana with a fork, puree the soaked dates, add the chocolate shavings, then mix in all the other ingredients.
Pour everything into a cake tin of your choice and bake for about 20-25 minutes.
That’s it!
Delicious, healthy, and super easy to make. Feel free to check out my other recipes and leave a comment if you enjoy this one.
Best, Lisa
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