| Prep Time | 15 mins |
| Cook Time | 60 mins |
| Servings |
|
Ingredients
- 1 cup fresh or frozen raspberries (240 grams)
- 4 tsp chia seeds (16 grams)
- 4 tsp Natvia (available from Tesco) (16 grams)
- 4 tsp 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 (96 grams)
- 1/2 cup cacao/cocoa powder (48 grams)
- 2 tsp baking powder (5 grams)
- 1 & 1/2 cups almond milk unsweetened (375 mls)
- 1/2 cup coconut oil melted (125 mls)
Ingredients
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Instructions
- 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. Remove from heat to cool while making cake batter.
- Preheat oven to 180C / gas mark 4, and line a 20cm round springform cake tin with baking paper.
- 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.
- Pour into the prepared tin.
- 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.
- Bake for 35-45 minutes, or until a skewer inserted into the centre comes out clean.
- Allow to cool in the tin for 10 minutes before removing and slicing into 16 pieces. One piece is one serve.
- 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.