Mix ground oat, sifted cocoa, baking powder and salt.
Ingredients List
Ground Oat
500g
Cocoa Powder
75g
Baking Powder
30g
Salt
1pinch
Unrefined Brown Sugar
230g
Rapeseed Oil
100mL
Vanilla Extract
1tbsp
Soy Yogurt
370g
Almond Milk
280mL
Fresh Raspberries
300g
Water
70mL
Potato Starch
20g
Dark Chocolate 85%
8g
STEP 2
In a separate bowl, whisk brown sugar, oil, vanilla extract, and yogurt.
Ingredients List
Ground Oat
500g
Cocoa Powder
75g
Baking Powder
30g
Salt
1pinch
Unrefined Brown Sugar
230g
Rapeseed Oil
100mL
Vanilla Extract
1tbsp
Soy Yogurt
370g
Almond Milk
280mL
Fresh Raspberries
300g
Water
70mL
Potato Starch
20g
Dark Chocolate 85%
8g
STEP 3
Incorporate the flour mix into the liquid ingredients a few spoons at a time.
Ingredients List
Ground Oat
500g
Cocoa Powder
75g
Baking Powder
30g
Salt
1pinch
Unrefined Brown Sugar
230g
Rapeseed Oil
100mL
Vanilla Extract
1tbsp
Soy Yogurt
370g
Almond Milk
280mL
Fresh Raspberries
300g
Water
70mL
Potato Starch
20g
Dark Chocolate 85%
8g
STEP 4
Pour the almond milk and whisk until the batter is smooth.
Ingredients List
Ground Oat
500g
Cocoa Powder
75g
Baking Powder
30g
Salt
1pinch
Unrefined Brown Sugar
230g
Rapeseed Oil
100mL
Vanilla Extract
1tbsp
Soy Yogurt
370g
Almond Milk
280mL
Fresh Raspberries
300g
Water
70mL
Potato Starch
20g
Dark Chocolate 85%
8g
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.
Ingredients List
Ground Oat
500g
Cocoa Powder
75g
Baking Powder
30g
Salt
1pinch
Unrefined Brown Sugar
230g
Rapeseed Oil
100mL
Vanilla Extract
1tbsp
Soy Yogurt
370g
Almond Milk
280mL
Fresh Raspberries
300g
Water
70mL
Potato Starch
20g
Dark Chocolate 85%
8g
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.
Ingredients List
Ground Oat
500g
Cocoa Powder
75g
Baking Powder
30g
Salt
1pinch
Unrefined Brown Sugar
230g
Rapeseed Oil
100mL
Vanilla Extract
1tbsp
Soy Yogurt
370g
Almond Milk
280mL
Fresh Raspberries
300g
Water
70mL
Potato Starch
20g
Dark Chocolate 85%
8g
STEP 7
Slice the cake with a cutting wire and spread the raspberry jam over one half.
Ingredients List
Ground Oat
500g
Cocoa Powder
75g
Baking Powder
30g
Salt
1pinch
Unrefined Brown Sugar
230g
Rapeseed Oil
100mL
Vanilla Extract
1tbsp
Soy Yogurt
370g
Almond Milk
280mL
Fresh Raspberries
300g
Water
70mL
Potato Starch
20g
Dark Chocolate 85%
8g
STEP 8
Cover and garnish with dusted cocoa, 1/3 of chopped raspberries, and dark chocolate nibs.