This cake's GF and DF (provided you use DF chocolate) and simple to make.
While you can eat it soon after baking, it goes to a whole new level if you leave the raspberry juice to soak in either overnight or earlier in the day. The cake goes "gooey" and denser once the fruit juice has soaked in.
Also good eaten on it's on with no fruit; maybe a dollop of coconut yogurt or get creative and add your own favourites on top. Perhaps boysenberries or black doris plums.
Scrub and dice 1 medium to large red kumara. Leave skin on. Cook then blend up till smooth.
Add to blender and process:
1/4 cup olive or coconut oil
1/4 honey (or less)
1/2 t vanilla essence (optional)
3 TB coconut flour. If you don't have coconut flour, blitz up coconut flakes or shreds in a high speed blender until very fine.
1/4 t baking soda
5 generous TB cacao powder
When combined stir in 4 TB broken up dark chocolate 70% min (ensure dairy free if required). You could use chocolate chips, this will give a different consistency to larger chunks.
Bake in 20 cm lined tin 30 mins at 180°.
2 c raspberries fresh or frozen
1 t honey if required
Melt the honey and mix into the raspberries. If using frozen, add to pot with the honey and allow to defrost. Mash together, then spread over the cake. Allow to stand for around 15 minutes.
Or leave for longer to get a different consistency. Save some of the sauce to serve separately.
I'm passionate about creating Well Being.
Empowering YOU to live the best, most energised, well life possible.
One of the principles I work with women on is living by the 90/10 rule.
It's not about deprivation. It's about what we do most of the time that's important.
And finding great foods that nourish us, making better choices easy.
It's about having fun, living life, enjoying special times with those nearest and dearest.
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