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Raspberry Chocolate Chip Cake

August 14, 2018 · Natalie 81 Comments

Raspberry Chocolate Chip Cake! Soft moist vanilla cake filled with tart berries and sweet chips. Drizzled with more chocolate because EXTRA delicious!

Berries and chocolate and soft fluffy vanilla cake…OH YES.

Now I know you read that trio of delicious things, but did you READ it? Did you really imagine how delicious the combination of sweet chips and tart summer berries will be? Did you internalize the bliss that is every soft, perfectly moist bite of cake? Did you visualize yourself drizzling on the melty chocolate, slicing into your cake creation, gliding your fork into that first slice? And did you think about tomorrow (because obviously you are making this today) when you will open your fridge, pull out the leftovers, and be treated to a whole new kind of heaven in the form of chilled, slightly more dense, extra moist Raspberry Chocolate Chip Cake?

Or if that sounds like too much work for your dessert imagination, just bake it now and make all of that a reality.

This is why you should go with the Bake It Today option:

Non-dairy yogurt. Which makes it really moist. But also oil-free. But also basically a breakfast food, because yogurt.
Amazing gluten-free texture. Not gummy, not too crumbly, and with just two flours and zero starches.
Chocolate. Inside in chip form. But also outside in drizzle form.
No blender/food processor. You now I love my blender, but bowl-only recipes are nice sometimes too.
Easy. See above. And also only like 10 minutes of actual work…tops.
Switch it up with any berry. (Are you imagining blueberry chocolate chip cake right now too?)
Yummy! Like really, really, won’t-want-to-share YUMMY.

And if we were going by order of importance, that last one would be first.

I know you are semi annoyed with me for using my bundt pan again because you might not have one. And then you will be forced to leave a comment asking: “Can I use a regular pan?” And I will be forced to say: “I haven’t tested it, so you will have to try it and see.” And that feels risky.

But here’s the thing. Bundt pans are kind of genius. Because the problem with cakes – especially gluten-less, egg-less cakes – is sometimes the edges are like WE’RE DONE and the center is still like I’M MUSH and they just won’t get on the same page.

But with a bundt pan, THERE IS NO CENTER. Problem = solved.

So solution A) you invest in a bundt pan and thank me later. Or solution B) I test this recipe in a regular square cake pan. Because I love you, I went with solution B. And yes, it works with a slight baking time adjustment. Or cupcakes would work too.

But you should still consider solution A.

I almost took a slice of this cake to a friend – it was wrapped up and in my bag and everything. But then I remembered I could NOT do that and have more days of cake leftovers for me.

That may sound selfish, but make it for yourself and you’ll understand.

Raspberry Chocolate Chip Cake

★★★★★ 5 from 8 reviews

Author: Natalie
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 10 slices 1x
Category: cake
Method: baking
Cuisine: american

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Description

Raspberry Chocolate Chip Cake! Soft moist vanilla cake filled with tart berries and sweet chips. Drizzled with more chocolate because EXTRA delicious!

Ingredients

Scale

1 1/2 cups (180g) oat flour
1 1/2 cups (165g) almond flour
1 tsp baking soda
1/2 tsp salt
1 cup (240g) non-dairy yogurt*
1/2 cup (160g) maple syrup
2 tbsp lemon juice
2 flax eggs (2 tbsp ground flax + 4 tbsp water)
1/2 cup (120g) non-dairy milk
1 tsp vanilla extract
1 cup (120g) frozen raspberries
1/2 cup (90g) chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350F.
Stir together the ground flax and water for the flax eggs. Set aside for 10 minutes to gel.
In a large mixing bowl, stir together the oat flour, almond flour, salt, and baking soda.
In a separate bowl, whisk together the yogurt, milk, lemon juice, maple syrup, flax eggs, and vanilla.
Add the wet ingredients to the dry, and stir to combine.
Fold in the frozen raspberries and chocolate chips VERY gently so the berries don’t bleed into the batter.
Transer to a bundt pan** (8-10 cup is best) that has been coated with non-stick spray or coconut oil.
Bake for 35-40 minutes at 350F.
Cool for at least 30 minutes before flipping out onto a cooling rack (if using a bundt pan). Cool completely or even chill overnight.
Drizzle with melted chocolate. Slice. And enjoy!

Notes

*I used Forager Project cashew yogurt, which is not super thick (see consistency in the video above). If your yogurt is really thick, use 1/4 cup non-dairy milk and 3/4 cup yogurt to thin it out so the cake doesn’t turn out mushy.

**You can also use a square cake pan (9 inch), but it will need to bake for 45-50 minutes. Or you can make 10-12 cupcakes, and the bake time will be around 30-35 minutes.

Nutrition

Serving Size: 1 slice
Calories: 303
Sugar: 17g
Fat: 15g
Saturated Fat: 4g
Carbohydrates: 33g
Fiber: 5g
Protein: 8g

Keywords: vegan, gluten-free, easy, recipe, cake, party, chocolate, vanilla, berry

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No-Bake Mint Chip Patties

August 9, 2018 · Natalie 31 Comments

No-Bake Mint Chip Cookies! Ice cream inspired with a cacao nib flecked mint cookie center and dark chocolate coating. Vegan, paleo, sugar-free option!

It’s summer. So any dessert we eat that isn’t ice cream should at least be inspired by ice cream, right? And if mint chip isn’t the most summery-est of all the ice creams, I don’t know what is.

These No-Bake Mint Chip Cookies are inspired by ice cream, my favorite when frozen like ice cream, really good on top of ice cream, a daily part of my life lately like ice cream…

But not ice cream. Because, you know, variety is important and all.

And while we’re on the topic of branching out, this recipe is also my first and much requested experiment with low-carb and vegan treats. Since I’ve shifted towards more paleo recipes, I’ve received many requests to share low carb and keto recipes since not many of those exist that are vegan too. So here we are.

But there’s a non low-carb (a.k.a. maple syrup sweetened) option as well. And since the base of these cookies is coconut, regardless of which option you choose you won’t need a lot of sweetener since it’s already naturally sweet.

Here’s what we’re no-baking with:

Shredded coconut. This is like the “flour”.
Coconut cream. So they’re OIL-FREE, but still harden when you chill them.
Maple syrup OR stevia. Or any sugar free sweetener you like.
Spirulina. For that minty color.
Mint extract. Or peppermint oil if you prefer.
Salt.
Cacao nibs. For the mint CHIP part.
Melted chocolate. For coating.

And a food processor or blender, although this one works a little better in the food processor.

I used liquid stevia for the sugar-free version, but you could use monk fruit which has less of a bitter aftertaste. Or even monk fruit sweetened maple syrup if you can find that (or order it on Thrive!) I’m no pro at working with stevia, but 12-15 drops was sweet enough for me. Taste and adjust as necessary.

If you are going the low-carb route, you can use stevia sweetened chocolate chips for the coating. Or use unsweetened chocolate if you are used to less sweet treats. I used 100% cacao chips (also from Thrive) for coating the maple syrup batch, and they were delish and sweet enough for me.

If you keep them in the freezer they will be firm and snappy, sorta reminiscent of thin mints. If you keep them in the fridge the filling will be softer, more like a peppermint patty.

I mean clearly both = MEGA YUM.