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Coconut raspberry and chocolate cake

How to Making Recipes Coconut raspberry and chocolate cake using 7 ingredients and 4 steps

Coconut raspberry and chocolate cake - Using a electric mixer beat together your cake mix, egg, apple sauce, water and yogurt. Stir in your ¼ cup coconut flakes, leave the Tbsp for topping. Pour cake batter evenly into your baking dish, spread out raspberries on batter then top with remaining coconut and the chocolate chips. Keto Chocolate Mug Cake With Coconut Flour. Coconut flour is necessary to help bind the ingredients together (remember, it is made without any eggs!), especially when paired with the cocoa powder.

Coconut raspberry and chocolate cake

If you want a chocolate raspberry mug cake without coconut flour, you can make this recipe here.

This raspberry coconut cake with sugar-free chocolate chips is a moist coconut flour cake to serve as a breakfast cake or at tea time.

You can have Coconut raspberry and chocolate cake using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients make Coconut raspberry and chocolate cake

  1. You need 115 g caster sugar.
  2. It's 115 g butter, softened.
  3. You need 2 eggs.
  4. Prepare 30 g self raising flour.
  5. You need 115 g dessicated coconut.
  6. You need 100 g chocolate chips.
  7. Prepare 100 g fresh raspberries.

Coconut raspberry and chocolate cake step by step

  1. Preheat the oven to 160°c/180°c. Beat the Sugar and butter together until light and fluffy,then whisk in the eggs one at a time. Fold in flour, dessicated coconut, chocolate chips and raspberries, then smooth the mixture down into baking tin.
  2. Transfer to the oven and bake for 25-49 minutes,until golden brown and cooked through. Skewer inserted should come out clean.
  3. Let the cake cool in the tin for 5 minutes,then turn out onto a wire rack to cool completely.
  4. Enjoy.

Coconut raspberry and chocolate cake - Add the softened coconut oil, soy yoghurt and water (as needed) and stir in. Whisk together the egg whites and. Fold in egg whites gently until well combined. I need to write a whole post about this, I think, so that'll be coming up soon. This recipe - along with these vegan chocolate tarts and chocolate hazelnut cake - uses a full can of coconut milk instead of scooping the cream from the can. It's easier and less wasteful, and tastes just as good - if anything, it's even easier to work with. It's moist inside and crispy golden brown from the outside. Thank you and good luck