Chocolate & Raspberry Almond Cake {gf/df}

If the moniker were not already taken, I would totally rename this blog, ‘The Lazy Baker/Cook’. Because that is what I am. If I can’t whip it up within a matter of minutes, it doesn’t make the cut. Perhaps when I was younger I was attracted to highly intricate recipes, but not now. In a way, I think all mums are a bit like that. We love the quick and easy recipes, and if the whole family can eat it, even better! There won’t be any issues with the whole family eating this one, unless of course there are egg or nut allergies.

I was inspired to make this after flicking through magazines at the supermarket checkout (tell me you do this too!). Mister 3 was busy climbing out of his seat on the trolley, and there I was engrossed in a magazine (oops!). I spied a recipe for flourless chocolate cake by I Quit Sugar, and I thought, I can make that. I had just made a batch of almond flour muffins, and they were pretty awesome! All that was required was to mix up the same mix and pour it into a cake tin, adjust the cooking time and hey presto! Flourless chocolate cake.

This recipe is based on my Paleo Muffin Master Mix recipe, and is rich, delish and something you could easily knock up with an hour’s notice. It requires minimal effort, but is filled with ingredients that are not going to set your health back a mile after any January detox you may have just completed. The ganache on the other hand, is slightly more technical, and a dieter’s nightmare – classy, gorgeous and totally optional. I would suggest only using this for special occasions. Be lazy, or be classy. Or be both. It’s your call.

One-bowl Chocolate and Raspberry Almond Cake {gf/df}
You can’t go wrong with this one-bowl, grain-free chocolate and raspberry almond cake.

Serves 12

Ingredients
2 ½ cups almond meal
½ cup raw cacao or unsweetened cocoa powder *
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup fresh or frozen raspberries
½ cup dark chocolate chips
3 large eggs, lightly beaten
1/3 cup coconut oil, melted
1/3 cup maple syrup
1 teaspoon cider vinegar
1 teaspoon vanilla extract

Ganache:
150g dark (70%) chocolate, finely chopped
150ml (2/3 cup) coconut milk or cream

Fresh raspberries, to decorate (optional)

Method
Preheat oven to 160 degrees C (320F) and grease a 20cm (8-inch) round cake tin and line the base with baking paper. Grease the paper and then dust the entire inside of the pan with cacao powder. Tap cake tin upside down to remove excess cacao and set aside.

Whisk the almond meal, cacao, leavening agents and salt in a large mixing bowl. Add the choc chips and raspberries and stir lightly to coat. Finally, add the eggs, oil, maple syrup or honey, vanilla extract and vinegar, mixing well to form a smooth batter.

Scrape batter into prepared tin, and bake for 50 to 55 minutes (I covered mine with foil for last 10 minutes). Allow to cool in the pan completely before removing to a platter to serve.

For a classy finish, cover with chocolate ganache.

Place chopped chocolate in a heatproof bowl. Heat cream slowly to just below boiling point (watch it!). Remove immediately from heat, pour over chopped chocolate and leave to sit for 1 to 2 minutes. Using a spoon, beat chocolate into cream until glossy. Spoon onto the centre of the upturned cake, spreading out gently to the edges to create a smooth, lush finish. Top with fresh raspberries, if desired.

Chill cake until required.

Notes
Inspired by I Quit Sugar and adapted from my Paleo Muffin Master Mix recipe.

*Making this with raw cacao will produce a very intense, slightly bittersweet chocolate cake, best eaten with a dollop (or two) of Chantilly cream. Making it with unsweetened cocoa powder will produce a slightly sweeter, less intense chocolate cake.

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #redhotcentre!