vegan chocolate cake with raspberries

…. actu­al­ly, the head­line should also include zuc­chi­ni, but I think that’s rather off-putting. In the dough is grat­ed zuc­chi­ni, which makes the cake juicy and quite a bit health­i­er. How­ev­er, you do not taste them through and see only here and there a few green dots, which can be sold as pis­ta­chios if nec­es­sary. After all, to the sug­ar you have also eat­en some veg­eta­bles and fruit.

The recipe I have devel­oped from a veg­an muf­fin recipe, which I wrote a few years ago for a food mag­a­zine. How­ev­er, since I eat gluten-free myself, I changed the flour mix. For the first cake, I used Husk, which is ground psyl­li­um husk. But replaced those with fresh­ly ground flax seeds the sec­ond time.

Flax seeds have always been in my fridge for some time and are always in use as they are said to have a good effect on hor­mone lev­els. They are also used in seed cycling (I’ll write an extra text about this some­time. If you have expe­ri­ence or you are inter­est­ed in some­thing, please write a comment).

Back to the cake: so it’s a muf­fin recipe. That means there is no long stir­ring. You mix the dry ingre­di­ents and the liq­uid ingre­di­ents togeth­er and then mix the two mix­tures togeth­er briefly. And of course, do not for­get the rasp­ber­ries. If you want extra choco­late (like me with the 2nd cake vari­a­tion), coat the com­plete­ly cooled cake with veg­an dark choco­late or choco­late cou­ver­ture. For this, melt 100 g coarse­ly chopped cou­ver­ture in a water bath. In the mean­time, fine­ly chop 50 g of cou­ver­ture, stir into the liq­uid cou­ver­ture and mix until smooth. Coat the cake with it.

4 from 4 votes

raspberry chocolate cake

gluten­free veg­an cake 

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: bak­ery, bak­ing, cake, Dessert

Key­word: bak­ing, cake, choco­late, cocoa, gluten­free, vegan

Serv­ings: 10 slices

Author: peasand­fen­nel

Equipment

• loaf tin 22 cm
• bak­ing parchment

Ingredients

dry ingredients

• 150 g sug­ar xylit, as desired
• 50 g food starch gluten free
• 100 g ground almonds almond flour
• 100 g whole grain rice flour
• 20 g cocoa pow­der unswee­t­end
• 18 g tar­tar bak­ing pow­der 2 tbsp
• 1 tsp bak­ing soda natron
• 10 g ground flaxseed
• 1 pinch salt

liquid ingredients

• 80 g olive oil canola or sun­flower oil, as desired
• 250 g apple pulp unswee­t­end
• 2 tbsp apple vine­gar or lemon juice
• 150 g zuc­chi­ni
• 100 g rasp­ber­ries fresh or frozen

Instructions

• The cake is stirred togeth­er quite quick­ly. The best way to start is to pre­heat the oven to 180 degrees top and bot­tom heat (con­vec­tion oven 160 degrees). Then mix the dry ingre­di­ents togeth­er. Also mix liq­uid ingre­di­ents with each oth­er. Coarse­ly grate the zuc­chi­ni on a grater and stir into the liq­uid mix­ture.

  Mix 2 tbsp of the flour mix­ture with the rasp­ber­ries. Fold remain­ing flour mix­ture into liq­uid mix­ture. Stir only as much as need­ed. Final­ly, fold in the rasp­ber­ries briefly. Pour the bat­ter into a loaf pan lined with bak­ing paper and smooth out.

  Bake on the 2nd rack from the bot­tom for about 50 min­utes. To see if the cake is done, poke it with a wood­en skew­er. If dough still sticks to skew­er, con­tin­ue bak­ing. If dry crumbs stick to it or noth­ing, remove. Let cool for 10 min­utes, lift out of bak­ing pan and let cool on a cool­ing rack. 

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