For a chocolate fudge-like cake with the goodness of raspberries and banana added, this raspberry ripple cake is a must try.
Sent in by mum Linda Hallas, who lost 40kg with the Healthy Mummy (read her incredible story here) this recipe came about from a failed cake recipe – but we think the result was anything but a failure!
Perfect for those with allergies to consider (and ideal for the lunchbox) this healthy cake will make a great addition to your meal plan on the 28 Day Weight Loss Challenge..
Rate this recipe!
| Servings |
serves
|
Ingredients
- 400 mls unsweetened light coconut milk refrigerated for 24 hours prior to making
- 1 tbsp Natvia
- 2 tbsp golden syrup
- 1/2 cup cocoa plus extra to serve
- 1 cup gluten free corn flour
- 2 ripe bananas mashed
- 1/2 cup frozen raspberries chopped
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat oven 180C and line a slice tray with baking paper.
- Using an electric mixer beat the coconut milk for several minutes until smooth creamy and slightly thickened.
- Add the Natvia while continuing to use the beater on high, then slowly add the golden syrup until fully combined.
- While still keeping the mixer running, add the cocoa and corn flour slowly.
- Next add the mashed bananas until fully combined.
- Pour half the mixture into the prepared slice tray and sprinkle the raspberries evenly in the middle, then pour remaining mixture over the top.
- Place in oven for 30-35 minutes.
- When cooked it should feel set and a little springy.
- Allow to cool slightly and cut into 18 squares.
- Dust with extra cocoa.
- This is best served hot but tastes great cold too.
Recipe Notes
116 calories per serve
Find out more about the Healthy Mummy 28 day challenge (including some fantastic weight loss results).
