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
    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.Remove from heat to cool while making cake batter.
    2. Preheat oven to 180C / gas mark 4, 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.
    Prep Time 15 mins
    Cook Time 60 mins
    Servings
    Ingredients
    Prep Time 15 mins
    Cook Time 60 mins
    Servings
    Ingredients
    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.Remove from heat to cool while making cake batter.
    2. Preheat oven to 180C / gas mark 4, 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.