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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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