Raspberry Ripple Cake
Course
Desserts
Cuisine
Chocolate
Servings
18
serves
Servings
18
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
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
Print Recipe
Raspberry Ripple Cake
Votes:
1
Rating:
5
You:
Rate this recipe!
Course
Desserts
Cuisine
Chocolate
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
Course
Desserts
Cuisine
Chocolate
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
Votes:
1
Rating:
5
You:
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