…. 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.
raspberry chocolate cake
- loaf tin 22 cm
- baking parchment
- 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
- 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
- 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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