Healthy Recipes

Chocolate Raspberry Ripple Cake

This delicious recipe comes from the 28 Day Weight Loss Challenge, a combination of chocolate and raspberries will make this gluten-free, vegan-friendly cake a family favorite for all occasions.

 

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Chocolate Raspberry Ripple Cake
This delicious recipe comes from the 28 Day Weight Loss Challenge, a combination of chocolate and raspberries will make this gluten-free, vegan-friendly cake a family favorite for all occasions.
Prep Time 15 mins
Cook Time 60 mins
Servings
Prep Time 15 mins
Cook Time 60 mins
Servings
Instructions
  1. Place raspberries, chia seeds, stevia, lemon juice, lemon zest and water in a small saucepan. Bring to the boil and then reduce to a simmer for 5 minutes. Remove from heat to cool while making cake batter.
  2. Preheat oven to 375F and line an 8 inch round springform cake pan with parchment paper.
  3. Combine flour, coconut sugar, cacao/cocoa powder and baking powder in a bowl. Add almond milk and melted coconut oil and stir until just combined.
  4. Pour into the prepared pan.
  5. Drizzle the raspberry/chia mixture over the batter and using a bread knife or skewer, swirl it into the batter to make a ripple pattern.
  6. Bake for 35-45 minutes, or until a skewer inserted into the center comes out clean.
  7. Allow to cool in the pan for 10 minutes before removing and slicing into 16 pieces. One piece is one serving.
  8. Leftover cake can be stored in an airtight container in the fridge for 4-5 days.
Recipe Notes

This recipe contains 178 calories per serve.

 

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