First time I made this cake for my niece’s first birthday. She didn’t eat sugar before so that’s why I baked it without sugar. It’s also vegan therefore it’s healthy for everyone.
I found out on Tuesday that this chocolate cake was a big hit in Tuscany because my friend, Emiko had baked it for her friend who couldn’t eat sugar. She was supposed to bake the cake for her friend’s baby shower but the baby was born 7 weeks early! So instead of making it for her baby shower, Emiko baked the cake and took it to the hospital when she visited her new mum friend and her cute little baby.
Vegan Sugar Free Chocolate Cake with Raspberry Coulis
For the cake
– 1 cup white spelt flour
– 1 and 1/4 cups whole wheat spelt flour
– 1/2 cup and 2 tablespoons unsweetend cocoa powder
– 1/2 cup coconut oil
– 1/2 cup rice/agave syrup or honey
– 1 cup maple syrup
– 1 cup oatmilk
– 2 teaspoons baking powder
– 2 teaspoons baking soda
– 2 teaspoons apple vinegar
– 1 teaspoon salt
– 1/2 teaspoon cinnamon
– 1 vanilla bean, split and seeded
For the raspberry coulis
– 300 g rapsberry
– 2 teaspoons rice/agave syrup or honey
Sift all the dry ingredients (flours, cocoa powder, baking powder, baking soda, salt and cinnamon) in a bowl and mix them together. In another bowl, whisk together all the wet ingredients then pour into dry and mix until combine. In the meantime preheat the oven to 175C (350F) and line the bottom of a 25 cm (9.8″) round cake pan with parchment paper, oil and flour it with cocoa powder. Pour batter into the prepared pan and bake for 40-45 minutes on 175-180C (350F). Cool somewhat before removing from the pan.
Combine the raspberries in a blender or food processor. Blend and pour the mixture through a fine sieve into a bowl, pressing on the fruit to release all the juices. Add 2 teaspoons honey and mix well. Serve over the chocolate cake slices.
Here are some summer flowers for you… I hope they’re bringing sunshine to everyone this weekend!
Sites That Link to this Post
- Chocolate and ricotta spelt cake | October 12, 2015