Recipe – Grain Free Chocolate Raspberry Cake

It’s Katherine here and I’m so excited to bring you some beautiful, exciting, healthy & delicious recipes over the coming months. I am passionate about living a healthy, holistic and natural lifestyle and cook with love and good intention for a happy healthy body! All my recipes are gluten free, grain free, refined sugar free (with some Paleo and Raw Vegan in there too!) and full of deliciousness and love! If you would like to get in contact or follow me you can go to www.cookedwithlove.com.au and sign up to my weekly newsletter. I am also on Instagram as cooked_with_love_  and on Facebook at www.facebook.com/cookedwithlove.com.au. 

This Months recipe is Chocolate Raspberry Cake. This delicious treat is gluten free, grain free, dairy free & paleo! It has been a huge hit with everyone who has tasted it (especially Dr Sam Parker the Hubby!), so I hope you enjoy it too!

Until next month,

Have fun cooking with love 

Katherine xxx

Ingredients

2 ripe mashed bananas
1 cup almond meal
1 cup arrowroot flour (can also use tapioca flour)
½ cup cacao powder
5 eggs
80g virgin cold pressed coconut oil (you can also use butter)
½ cup water
5 tbs chia seeds
4-5 tbs raw honey, or to taste
2 tsp cinnamon
1 tsp bi-carb soda
½ tsp vanilla powder or extract
1 cup raspberries, fresh or frozen and some extra for decoration
cacao nibs (optional, for decoration)
Chocolate Icing

80g virgin cold pressed coconut oil, softened (You can also use butter)
1/3 cup coconut milk
½ cup cacao powder
2 tbs raw honey, or to taste
½ tsp vanilla power or extract

Method

  1. Preheat oven to 150 degrees (fan forced). Combine chia seeds in water and mix thoroughly, put aside.
  2. In a medium sized mixing bowl combine, almond meal, arrowroot flour, cacao powder, bi-card soda, vanilla powder and cinnamon and mix with a whisk ensuring there are no lumps.
  3. Add mashed banana, coconut oil, eggs and soaked chia seeds (chia seeds should have formed a gel) and mix until combined. Use a whisk to mix as this will help you break up the chia seeds.
  4. Fold raspberry into the mixture.
  5. Spoon into round cake tin lined with baking paper. Bake for approx 40-45min or until cake springs back to the touch. Check with a skewer to make sure it comes out clean. Allow to cool for 10 mins before taking out of tin.
  6. For chocolate icing combine all ingredients into a bowl and mix to combine. Be careful not to over mix, as it can split. If you find the icing splits, just add an extra tbsp of cacao powder and combine.  If icing is to runny, (it can get quite humid here in the Queensland summer, so this is often the case for me!) then put it in the fridge to slightly firm. You are after a softened butter consistency.
  7. Ice cake, decorate with extra raspberries and cacao nibs and serve!

Store in an air tight container in the fridge. Let it sit out of the fridge for 10 mins, before serving, to soften the icing as it will harden when refrigerated. Best eaten within 3-4 days… but I don’t think that will be a problem!