How to Make: Chocolate Cake with Raspberry Filling

Name: Chocolate Cake with Raspberry Filling
Total time: 85 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 500 g of Ground Oat; 75 g of Cocoa Powder; 30 g of Baking Powder; 1 pinch of Salt; 230 g of Unrefined Brown Sugar; 100 mL of Rapeseed Oil; 1 tbsp of Vanilla Extract; 370 g of Soy Yogurt; 280 mL of Almond Milk; 300 g of Fresh Raspberries; 70 mL of Water; 20 g of Potato Starch; 8 g of Dark Chocolate 85%

how to make

Nutrients

Health Time 1h 25m Cost 358 kcal Two layers of spongy chocolate cake and a sugar-free raspberry filling make this recipe the perfect dessert to prepare for a special occasion, like a birthday celebration. This chocolate raspberry cake is vegan, gluten-free, and prepared with less sugar than most desserts so you can enjoy a sweet treat without guilt. The nutrients information on this page refers to a 2000 Kcal daily intake diet. Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal. Carbs, Sugars, Total Fats, Saturates Less than 25% of recommended intake for a meal Between 25% and 75% of recommended intake for a meal More than 75% of recommended intake for a meal Fibers, Proteins More than 75% of recommended intake for a meal Between 25% and 75% of recommended intake for a meal Less than 25% of recommended intake for a meal By visiting the full recipe page , you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

Vegetarian Vegan Alcohol-Free Pescatarian Nuts Soy 12 swipe up for ingredients Ground Oat 500 g Cocoa Powder 75 g Baking Powder 30 g Salt 1 pinch Unrefined Brown Sugar 230 g Rapeseed Oil 100 mL Vanilla Extract 1 tbsp Soy Yogurt 370 g Almond Milk 280 mL Fresh Raspberries 300 g Water 70 mL Potato Starch 20 g Dark Chocolate 85% 8 g Adjust servings and measurement unit in the full recipe page .

STEP 1

Mix ground oat, sifted cocoa, baking powder and salt. Ground Oat 500 g Cocoa Powder 75 g Baking Powder 30 g Salt 1 pinch Unrefined Brown Sugar 230 g Rapeseed Oil 100 mL Vanilla Extract 1 tbsp Soy Yogurt 370 g Almond Milk 280 mL Fresh Raspberries 300 g Water 70 mL Potato Starch 20 g Dark Chocolate 85% 8 g Adjust servings and measurement unit in the full recipe page .

STEP 2

In a separate bowl, whisk brown sugar, oil, vanilla extract, and yogurt. Ground Oat 500 g Cocoa Powder 75 g Baking Powder 30 g Salt 1 pinch Unrefined Brown Sugar 230 g Rapeseed Oil 100 mL Vanilla Extract 1 tbsp Soy Yogurt 370 g Almond Milk 280 mL Fresh Raspberries 300 g Water 70 mL Potato Starch 20 g Dark Chocolate 85% 8 g Adjust servings and measurement unit in the full recipe page .

STEP 3

Incorporate the flour mix into the liquid ingredients a few spoons at a time. Ground Oat 500 g Cocoa Powder 75 g Baking Powder 30 g Salt 1 pinch Unrefined Brown Sugar 230 g Rapeseed Oil 100 mL Vanilla Extract 1 tbsp Soy Yogurt 370 g Almond Milk 280 mL Fresh Raspberries 300 g Water 70 mL Potato Starch 20 g Dark Chocolate 85% 8 g Adjust servings and measurement unit in the full recipe page .

STEP 4

Pour the almond milk and whisk until the batter is smooth. Ground Oat 500 g Cocoa Powder 75 g Baking Powder 30 g Salt 1 pinch Unrefined Brown Sugar 230 g Rapeseed Oil 100 mL Vanilla Extract 1 tbsp Soy Yogurt 370 g Almond Milk 280 mL Fresh Raspberries 300 g Water 70 mL Potato Starch 20 g Dark Chocolate 85% 8 g Adjust servings and measurement unit in the full recipe page .

STEP 5

Transfer the batter into a 23 cm (9 inches) round tin and bake at 180°C (356°F) for 45 minutes. Cool down on a wire rack. Ground Oat 500 g Cocoa Powder 75 g Baking Powder 30 g Salt 1 pinch Unrefined Brown Sugar 230 g Rapeseed Oil 100 mL Vanilla Extract 1 tbsp Soy Yogurt 370 g Almond Milk 280 mL Fresh Raspberries 300 g Water 70 mL Potato Starch 20 g Dark Chocolate 85% 8 g Adjust servings and measurement unit in the full recipe page .

STEP 6

In the meantime, cook 2/3 of the raspberries until mashed. Add potato starch mixed with cold water and whisk a few times until the sauce thicken. Then, remove from the heat and cool down. Ground Oat 500 g Cocoa Powder 75 g Baking Powder 30 g Salt 1 pinch Unrefined Brown Sugar 230 g Rapeseed Oil 100 mL Vanilla Extract 1 tbsp Soy Yogurt 370 g Almond Milk 280 mL Fresh Raspberries 300 g Water 70 mL Potato Starch 20 g Dark Chocolate 85% 8 g Adjust servings and measurement unit in the full recipe page .

STEP 7

Slice the cake with a cutting wire and spread the raspberry jam over one half. Ground Oat 500 g Cocoa Powder 75 g Baking Powder 30 g Salt 1 pinch Unrefined Brown Sugar 230 g Rapeseed Oil 100 mL Vanilla Extract 1 tbsp Soy Yogurt 370 g Almond Milk 280 mL Fresh Raspberries 300 g Water 70 mL Potato Starch 20 g Dark Chocolate 85% 8 g Adjust servings and measurement unit in the full recipe page .

STEP 8

Cover and garnish with dusted cocoa, 1/3 of chopped raspberries, and dark chocolate nibs. Ground Oat 500 g Cocoa Powder 75 g Baking Powder 30 g Salt 1 pinch Unrefined Brown Sugar 230 g Rapeseed Oil 100 mL Vanilla Extract 1 tbsp Soy Yogurt 370 g Almond Milk 280 mL Fresh Raspberries 300 g Water 70 mL Potato Starch 20 g Dark Chocolate 85% 8 g Adjust servings and measurement unit in the full recipe page .

how to make

Chocolate Cake with Raspberry Filling

Nutrients

Carbs 50 grams

Sugars 20 grams

Total Fats 13 grams

Saturates 2 grams

Fibers 7 grams

Proteins 8 grams

About this recipe

Nutrients Data

Chart Legend

Good for Diets

Contains Allergens

Servings

Ingredients List

STEP 1

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STEP 2

Ingredients List

STEP 3

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STEP 4

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STEP 5

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STEP 6

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STEP 7

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STEP 8

Ingredients List

Ground Oat	500 g
Cocoa Powder	75 g
Baking Powder	30 g
Salt	1 pinch
Unrefined Brown Sugar	230 g
Rapeseed Oil	100 mL
Vanilla Extract	1 tbsp
Soy Yogurt	370 g
Almond Milk	280 mL
Fresh Raspberries	300 g
Water	70 mL
Potato Starch	20 g
Dark Chocolate 85%	8 g