Chocolate Raspberry Cake

Prep:

10 minutes

Bake:

30 minutes

Servings:

10 - 12 slices

Easy gluten free and dairy free chocolate cake, made with the secret ingredients of chocolate protein powder and avocado for the creamy frosting.

CAKE
2 cups almond meal
1/3 cup cocoa powder
2 serves, 50g, Two Islands Chocolate Protein
1/2 tsp baking soda
1/2 tsp salt
3 eggs
1/4 cup melted coconut oil
1/3 cup almond milk
2 tsp vanilla essence

FROSTING
1/2 the flesh of a large ripe avocado
1/3 cup cocoa powder
2 tsp vanilla essence
1/3 cup maple syrup
1 tsp almond milk

RASPBERRY FILLING
1/2 cup defrosted raspberries
1 tbsp maple syrup

  1. Preheat oven to 175°C and line a 6x3 inch cake tin with baking paper.

  2. Add all dry ingredients into a large mixing bowl and mix to combine.

  3. Add all wet ingredients into a bowl and whisk to mix. Add wet ingredients to dry ingredients and fold until combined.

  4. Pour cake mixture into the cake tin and place into the oven to cook for 30 minutes or until the cake is cooked through.

  5. Take out of the oven and leave to cool before serving or cutting.

  6. To make the frosting, add all frosting ingredients to a blender or food processor and blend until smooth and creamy. Sweeten to taste if need be.

  7. To make the raspberry filling, mash the raspberries and maple syrup together until the raspberries are mashed up. 

  8. Once your cake is cooled, cut in half and spread a thin layer of frosting and then the raspberry filling. Place the top of the cake on and spread with the remaining frosting. Sprinkle with freeze dried raspberries, buckwheat, cacao nibs and hemp seeds.