Easy One Bowl Chocolate Raspberry Cake
Ingredients
  • 220g white spelt flour
  • 1 x 270g tin coconut milk
  • 100g rapadura or coconut sugar
  • 40g cacao or cocoa
  • 50g desiccated coconut
  • 120g room temperature butter
  • 3 eggs
  • 1tsp bicarb soda
  • 1tsp apple cider vinegar
  • 100g frozen raspberries
Instructions
  1. Preheat oven to 180 degrees
  2. With a thermomix – place all ingredients, except raspberries, in bowl and mix on speed 4-5 for 20 seconds. Scrape down sides of bowl and repeat.
  3. With other appliances (go the hand held beaters!) just place all ingredients, except raspberries, in your mixing bowl and mix until smooth.
  4. (The raspberries you can either sprinkle over the top of the cake once the mixture is in the cake tin or gently fold through the mixture in the bowl).
  5. Place mixture in a lined round or square cake tin. Bake in oven for 40 minutes or until a skewer inserted comes out clean. Leave in tin to cool for ten minutes before removing. Alternatively, this makes at least 12 large cupcakes. Just reduce cooking time to 25 minutes. Enjoy x