Raspberry & Chocolate Cake
Not over sweet, delicious flavour combo and beautifully light fluffy and moist, this is my go to chocolate cake recipe. Always a great hit in our house and never lasts long. You can replace the raspberry ingredients with strawberry if you prefer. Without the topping, this cake also freezes well.
Makes 10-12 slices
For the cake
300g plain gluten free flour
50g raw cacao powder (you can use cocoa powder)
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
280g coconut sugar
375ml soya milk. (if preferred you can use other plant milk)
125ml rape seed oil
7 tbsp. seedless raspberry jam
1 tsp vanilla extract
For the topping
40ml soya milk
85g dark dairy free chocolate broken into small pieces
60g icing sugar
1 Tbsps. maple syrup
Fresh raspberries to decorate.
Pre-heat the oven to 180oc /gas mark 4. Grease and line 22cm square or round cake tin. Sift the flour, cacao, baking powder and bicarbonate of soda into a large bowl then stir in the sugar and salt.
In a medium saucepan heat the milk, oil, raspberry jam and vanilla extract whisk slowly to combine until the jam has melted.
Add the wet ingredients to the dry and stir to combine.
Transfer to the prepared cake tin and bake in the pre-heated oven for 45 minutes or until a skewer inserted comes out clean. Allow to cool completely before you add the topping.
To make the topping, heat the soya milk in a saucepan until boiling, remove from heat add the chocolate and stir until melted.
With a spatula or large spoon beat in the sugar and maple syrup until smooth and combined.
Allow to cool for a couple of minutes then spread over the top of the cake. Top with the fresh raspberries.