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 favourite for all occasions.
Servings Prep Time
16 15mins
Cook Time
60mins
Servings Prep Time
16 15mins
Cook Time
60mins
Ingredients
  • 1cup fresh or frozen raspberries(240 grams)
  • 1tbs chia seeds(16 grams)
  • 1tbs Natvia(16 grams)
  • 1tbs lemon juice(20 mls)
  • 2tsp lemon zest(8 grams)
  • 1/4cup water(62.5 mls)
  • 2cups gluten free all purpose flour(240 grams)
  • 1/2cup coconut sugar(100 grams)
  • 1/2 cup cacao/cocoa powder(50 grams)
  • 2tsp baking powder(5 grams)
  • 1 & 1/2 cups almond milkunsweetened (375 mls)
  • 1/2cup coconut oilmelted (120 mls)
Instructions
  1. Place raspberries, chia seeds, Natvia, lemon juice, lemon zest and water in a small saucepan. Bring to the boil and then reduce to a simmer for 5 minutes.
  2. Remove from heat to cool while making cake batter. Preheat oven to 180C and line a 20cm round springform cake tin with baking 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 tin.
  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 centre comes out clean.
  7. Allow to cool in the tin for 10 minutes before removing and slicing into 16 pieces. One piece is one serve.
  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.

Print Recipe
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 favourite for all occasions.
Course Desserts
Prep Time 15 mins
Cook Time 60 mins
Servings
Ingredients
  • 1 cup fresh or frozen raspberries (240 grams)
  • 1 tbs chia seeds (16 grams)
  • 1 tbs Natvia (16 grams)
  • 1 tbs lemon juice (20 mls)
  • 2 tsp lemon zest (8 grams)
  • 1/4 cup water (62.5 mls)
  • 2 cups gluten free all purpose flour (240 grams)
  • 1/2 cup coconut sugar (100 grams)
  • 1/2 cup cacao/cocoa powder (50 grams)
  • 2 tsp baking powder (5 grams)
  • 1 & 1/2 cups almond milk unsweetened (375 mls)
  • 1/2 cup coconut oil melted (120 mls)
Course Desserts
Prep Time 15 mins
Cook Time 60 mins
Servings
Ingredients
  • 1 cup fresh or frozen raspberries (240 grams)
  • 1 tbs chia seeds (16 grams)
  • 1 tbs Natvia (16 grams)
  • 1 tbs lemon juice (20 mls)
  • 2 tsp lemon zest (8 grams)
  • 1/4 cup water (62.5 mls)
  • 2 cups gluten free all purpose flour (240 grams)
  • 1/2 cup coconut sugar (100 grams)
  • 1/2 cup cacao/cocoa powder (50 grams)
  • 2 tsp baking powder (5 grams)
  • 1 & 1/2 cups almond milk unsweetened (375 mls)
  • 1/2 cup coconut oil melted (120 mls)
Instructions
  1. Place raspberries, chia seeds, Natvia, lemon juice, lemon zest and water in a small saucepan. Bring to the boil and then reduce to a simmer for 5 minutes.
  2. Remove from heat to cool while making cake batter. Preheat oven to 180C and line a 20cm round springform cake tin with baking 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 tin.
  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 centre comes out clean.
  7. Allow to cool in the tin for 10 minutes before removing and slicing into 16 pieces. One piece is one serve.
  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.