This is the best cake I have made to date! And the most exciting part – it’s sugar and dairy free 🙂
I don’t normally eat fruit, but have added some frozen raspberries as an extra treat. They’re very low in sugar content, so I have made an exception.
Ingredients
6 eggs
6 tbsp coconut oil, melted
200g Soya yoghurt
Stevia to taste (start with a little bit!)
1 tsp baking powder or 6 tabs bullrichs vital
2 tsp cinnamon
1 tsp almond essence
1 tbsp rum (optional)
130g ground almonds
2 tbsp frozen raspberries
2 tsp raw cocoa
Method
First of all, start by doing some prep: Preheat the oven to 150 degrees and line your baking tray by either greasing it, or with baking paper and some coconut oil.
Beat the eggs until they are frothy and creamy. It’ll take some time, but don’t give up 🙂
Add the soya yoghurt, stevia, rising agent (bullrichs vital or baking soda), cinnamon, almond essence, rum if using and coconut oil, and then give everything a stir.
Add the ground almonds and stir everything again.
Pour 2/3rds of your mixture into the baking tray, and add the frozen raspberries into the baking tray.
Add the cocoa into your remaining mixture and stir. You’ll probably need to add some more stevia to taste at this point.
Pour your chocolate mixture into your baking tray, and draw a fork through to create a marble pattern.
Bake in the oven for 35 mins, and voila, you’re done!
Enjoy xoxo
