Hands up who likes Chocolate Cake?! I guess that’s everyone. One reason I started recipe creating was to cater for my own food intolerance’s. This enabled me to still enjoy desserts, without the fear of a food reaction. It’s really surprising that you can make desserts without traditional ingredients like; sugar, white flour, eggs and butter.
Recipe creating is about trial and error, and experience of knowing what works well together. I find there is nothing more satisfying than a recipe you have created turns out just the way you imagined. The best part of a new recipe being the taste test by friends and family, with remarks that it tastes ‘amazing’.
I have found that my own nutritious recipes taste a lot better than any shop bought, processed cake. Having food intolerance’s was a real pain at first, but I am really happy that it forced me to learn how to cook in a nutritious way. You see, every cloud has a silver lining 🙂
When it comes to desserts, there’s not really one that I don’t enjoy, especially when there is chocolate involved!! This cake is chocolatey, dense and filling, with a smooth sweet frosting. It tastes best with a nice hot cup of tea, in your pj’s on a lazy Sunday afternoon. Equally important for the taste is the raspberry decoration, the sour flavour of the berry compliments the sweet chocolate beautifully. So make sure to add the raspberries.
For this recipe I used carob powder in place of cacao, however cacao will work equally as well. Carob powder is much sweeter in flavour than cacao, which is why I like to use it in baking. The sweetness of carob means you don’t need to add as much sweetener, which is great when limiting sugar. Carob is also free of caffeine unlike cacao, which is great for those limiting caffeine through specialised diets.
You can find more carob powder recipes here:
As always a super simple recipe that takes hardly any time to prepare. Enjoy!
Vegan, GF, DF
Pre heat oven to 180C. Grease a cake tin with oil and set aside
Place all ingredients into a food processor and blend until smooth and creamy. Then transfer into cake tin and place into the oven.
Bake for 30 minutes or until a toothpick comes out of the center of the cake clean. Leave to completely cool before adding the frosting, as the frosting will melt with the heat.
While the cake is baking add all frosting ingredients into a blender and blend until smooth and creamy. Place into the fridge to firm up.
Add the frosting to the cake when it has completely cooled and top with fresh raspberries.
Ingredient Links:Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission.
Don’t forget if you recreate any of my recipes I would love to know! Use the #refinedhealth and tag me in your pictures on Instagram