Raspberry Ripple Cake
Servings
18serves
Servings
18serves
Ingredients
  • 400mls unsweetened light coconut milkrefrigerated for 24 hours prior to making
  • 1tbsp Natvia
  • 2tbsp golden syrup
  • 1/2cup cocoaplus extra to serve
  • 1cup gluten free corn flour
  • 2 ripe bananasmashed
  • 1/2cup frozen raspberrieschopped
Instructions
  1. Preheat oven 180C and line a slice tray with baking paper.
  2. Using an electric mixer beat the coconut milk for several minutes until smooth creamy and slightly thickened.
  3. Add the Natvia while continuing to use the beater on high, then slowly add the golden syrup until fully combined.
  4. While still keeping the mixer running, add the cocoa and corn flour slowly.
  5. Next add the mashed bananas until fully combined.
  6. Pour half the mixture into the prepared slice tray and sprinkle the raspberries evenly in the middle, then pour remaining mixture over the top.
  7. Place in oven for 30-35 minutes.
  8. When cooked it should feel set and a little springy.
  9. Allow to cool slightly and cut into 18 squares.
  10. Dust with extra cocoa.
  11. This is best served hot but tastes great cold too.
Recipe Notes

116 calories per serve

Print Recipe
Raspberry Ripple Cake
Ripple-Cake
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
Ripple-Cake
Instructions
  1. Preheat oven 180C and line a slice tray with baking paper.
  2. Using an electric mixer beat the coconut milk for several minutes until smooth creamy and slightly thickened.
  3. Add the Natvia while continuing to use the beater on high, then slowly add the golden syrup until fully combined.
  4. While still keeping the mixer running, add the cocoa and corn flour slowly.
  5. Next add the mashed bananas until fully combined.
  6. Pour half the mixture into the prepared slice tray and sprinkle the raspberries evenly in the middle, then pour remaining mixture over the top.
  7. Place in oven for 30-35 minutes.
  8. When cooked it should feel set and a little springy.
  9. Allow to cool slightly and cut into 18 squares.
  10. Dust with extra cocoa.
  11. This is best served hot but tastes great cold too.
Recipe Notes

116 calories per serve