Easy Chocolate Raspberry Cake (gluten free, vegan)

Ingredients

• 200 grams zucchini
• 150 grams almond flour
• 60 grams arrowroot
• 3 Tablespoons cacao powder
• 1 teaspoon baking soda
• 4 Tablespoons maple syrup
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons extra virgin olive oil
• 100 grams dark chocolate chips
• 80 grams raspberries
• 500 grams raspberries
• 80 grams sugar
• 4 grams agar agar powder
• 125 grams raspberries

Instructions

1. 1

   --- Chocolate cake preparation ---

2. 2

   Preheat oven to 360° F (180° C)

3. 3

   Cut the zucchini in pieces. Transfer zucchini pieces to a small blender along with the maple syrup, oil and apple cider vinegar. Blend until smooth.

4. 4

   In a large bowl, combine all the dry ingredients (almond flour, arrowroot, baking soda and cacao powder).

5. 5

   Then add the wet ingredients to the dry ingredients. And mix with a spoon until well combined.

6. 6

   Add the chocolate chips and 80 g of unthawed frozen (or fresh) raspberries. Fold the chocolate chips and raspberries into the batter.

7. 7

   Line or lightly oil a 7 inches (18 cm) round baking pan with removable bottom and transfer the batter into the pan.

8. 8

   Bake for about 25-30 minutes. To make sure that it is cooked, insert a thin bladed knife into the centre of the gingerbread loaf, the knife should come out clean. Leave the chocolate cake in the pan and let it cool down.

9. 9

   --- Raspberry glaze preparation ---

10. 10

    In the meantime, place 500 g (4 cups) of raspberries and the sugar in a saucepan on medium heat.

11. 11

    Let it cook slowly on medium heat, stirring occasionally, until raspberries get a purée-like consistency.

12. 12

    Transfer the raspberry purée to a blender. Blend the mixture and strain it with a sieve.

13. 13

    Transfer the strained raspberry purée back to the saucepan on medium high heat, add the agar agar, stir and bring to a boil.

14. 14

    Pour the raspberry glaze over your chocolate cake.

15. 15

    Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until completely set. Remove from the pan and decorate with additional raspberries. And voilà! Bon appétit!