Raspberries and Chocolate - a winning combo. That's why we've got a Raspberry Cashew Mylk Chocolate. It's also why we've made a Raspberry Chocolate Cake. Filled and decorated with fresh raspberries, this cake has "spring" written all over it!
Desserts
Snacks
Raspberry Chocolate Cake
By Kira Constable
Raspberry Chocolate Cake
- 2 cups spelt flour or any gluten-free flour
- 1/2 cup Loving Earth Coconut Sugar or brown sugar
- 2 tsp. baking powder
- 1/2 tsp baking soda
- 1 block (80g) Loving Earth Raspberry Cashew Mylk Chocolate
- Pinch of pink salt
- 1 1/2 cup plant-based butter mylk - made combining 1 1/2 cups plant-based mylk and 1 tsp vinegar
- 2 flax eggs (made with 1:3 parts flax meal to water)
- 1/2 cup Loving Earth Cacao Powder
- 1/2 cup olive oil
- 1/2 tsp Heilala vanilla paste
- Punnet of fresh raspberries
Raspberry Chocolate Ganache
- 2 blocks Raspberry Cashew Mylk Chocolate (160g)
- 1 block Dark Chocolate (80g)
- 250ml canned coconut cream
- 2 tsp. maple syrup
- 1/2 tsp Heilala vanilla paste
- Punnet of fresh raspberries (for decorating)
- Step 1Preheat your oven to 175 Degrees Celsius and lightly spray a circular form pan. Line the bottom with non-stick baking paper.
- Step 2In a large bowl, whisk together the sugar, cacao powder, baking powder, baking soda, salt.
- Step 3Prepare the flax eggs by mixing 1 tbsp. of flax meal to 3 tbsp. of water. Combine and set aside for 10 minutes. Make a well in the center of the dry ingredients from step 2 and pour in the milk, olive oil and vanilla. Lightly mix with a wisk until just combined. Ensure not to overmix the batter.
- Step 4Roughly chop the Raspberry Cashew Mylk Chocolate, scatter, and fold through the batter.
- Step 5Pour half of the batter into the prepared cake pan and scatter one punnet of fresh raspberries over it. Top with the remaining batter, making sure that no fresh raspberries are peeping through. Place the pan into the preheated oven and bake for 45 minutes or until a skewer inserted into the middle comes out clean.
- Step 6After 45 minutes, remove the cake pan and cool the wire rack for 10 minutes.
- Step 7While the cake is cooling, prepare your ganache by placing the 2x blocks of Raspberry Cashew Mylk Chocolate and 1x block of Dark Chocolate into a heatproof bowl. Place the heatproof bowl over a saucepan with hot water. Stir through the canned coconut cream, maple syrup, and vanilla. Once the chocolate has completely melted and it's turned into a thick chocolate sauce, you're ready to ice the cake!
- Step 8Make sure that the cake has completely cooled before icing it. Spread the Raspberry Chocolate Ganache generously over the cake and spread evenly over the sides. Top with the remaining punnet of fresh raspberries before slicing to serve!
