Chocolate Raspberry Cake

HELLO MY FRIENDS! 

It’s been a while…I know. I’ve been busy & out of town & enjoying life! 

So I have quite a few friends who are either vegan, dairy free, or gluten-free & THIS CAKE IS ALL OF THE ABOVE! I told ya’ll I was basically going to make whole30 cupcakes one day & this is basically the same thing !

 I won’t speak for everyone else but I loved this cake. & so did Mara & my dad so yeah that’s enough people in my books to call something great lol I recently got this chocolate sauce that is gluten-free & vegan so I figured I had to use it on this cake somehow & it turned out perfect! It’s called Lekkco & it’s basically like a gf/v/nut-free chocolate sauce. Similar to nutella but without hazelnuts, obbbviouslllyyyy.

Anyways, this cake is incredibly easy to make so you should tots try it & let me know what you thinkkkkkkkk <333

DOUBLE CHOCOLATE RASPBERRY GF/V CAKE

recipe adapted from The Loopy Whisk

INGREDIENTS:

Cake

• 2 cup (120 g) gluten free flour (I used Pillsbury which has xanthan gum in it) 
• 1 1/3 cup (130 g) caster sugar(Note 1)
• 1/2 cup (30 g) cocoa powder
• pinch of salt
• 1 tsp xanthan gum (if your gluten-free flour blend doesn’t have it) 
• 2 tsp baking powder
• 1 tsp baking soda
• 1 cup of oil
• 2 cup of coffee

Chocolate Ganache:

• 4 ripe avocados
• 3-4 cups powdered sugar
• 1 cup unsweetened cocoa powder
• 1 tbsp. vanilla extract

Topping:

• Lekkco Spread, melted 
• 1 pint raspberries.

DIRECTIONS:

1. Preheat oven to 350F & grease two 8 or 9 inch pans.
2. Combine  flour, salt, baking soda & baking powder & set aside.
3. Combine cocoa powder with hot coffee & set aside.
4. Combine oil with sugar & alternate adding dry ingredients & cocoa/coffee mixture.
5. Bake for ~45 minutes, until toothpick comes out clean. 
6. Meanwhile, beat avocados with electric mixer until smooth. 
7. Add in cocoa powder and powdered sugar in 3-4 increments until taste & consistency is just right. 
8. Spread half of ganache on one layer, top with raspberries cut in half (be generous with raspberries).
9. Melt Lekkco spread & drizzle on top to ensure next cake layer sticks to rasperberries. Repeat for the top layer. 
10. Feel free to add Lekkco into your ganache if you want. 
11. Stays good for about a week in the fridge but best if eaten within the first two-three days. Cover with plastic to keep more fresh. 

I hope you guys enjoyed these beautiful photos of my cake (IMO) lol & enjoy this cake most of all! If you have any questions let me know & if you make this cake please tag #bakewithb. I would love to see ittttt. Have a lovely day my friends!

Love, B