| Prep Time | 15 mins |
| Cook Time | 60 mins |
| Servings |
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Ingredients
- 1 cup fresh or frozen raspberries
- 1 tbs chia seeds
- 1 tbs stevia
- 1 tsp lemon juice
- 2 tsp lemon zest
- 1/4 cup water
- 2 cups gluten free all purpose flour
- 1/2 cup coconut sugar
- 1/2 cup cacao/cocoa powder
- 2 tsp baking powder
- 1 & 1/2 cups almond milk, unsweetened
- 1/2 cup coconut oil
Ingredients
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Instructions
- 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.
- Preheat oven to 375F and line an 8 inch round springform cake pan with parchment paper.
- 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.
- Pour into the prepared pan.
- 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.
- Bake for 35-45 minutes, or until a skewer inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before removing and slicing into 16 pieces. One piece is one serving.
- 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.