My boyfriend always moans that I never follow a recipe word for word but I don’t really see that as cooking/baking if you do- it’s just reading and following instructors. If you don’t have something or don’t like one of the ingredients then change it! If it turns out awful then who cares! For instance- my boyfriend said “why did you feel the need to put raspberries in this cake?” he he but for me- the raspberries totally work! They add a sweet fruity gooey texture to this choccie bake!
I think my healthy chocolate raspberry bake is a perfect post sunday lunch treat, sitting in the garden with a cup of tea or a glass of something sparkly and a slice of this bake will make you feel oh so indulgent but it’s packed full of goodness. I experimented with working with coconut oil and butter in this recipe. Don’t be scared of butter people! I also tried out Natvia which is a sweetener made from 100% natural sources and is great for baking as an alternative to agave syrup or honey. It’s fructose free and has no aspartame, both ingredients you want to be having less off.
1 tbsp coconut oil
1 tbsp butter
3 tbsp raw cacao powder
300g oat flour
200g fresh raspberries
Line a loaf tin with baking paper and preheat oven to 190C. Melt coconut oil, butter and cacao powder gently in a saucepan, continuously stirring. Take off the heat then stir in each egg 1 by 1. Stir in the oat flour, natvia and raspberries. Bake in the oven for 30 minutes. Once baked, leave to cool a little before slicing and serving with some more fresh raspberries.
I’d love to see you pics of this bake on instagram or twitter, and be creative! Change up the raspberries or use a different flour- let me know what you try! Tag me @lottiemurphy_ for instagram and @LottielMurphy for twitter.
Love, Lottie x