Coco Loco Chocolate Cake
Baking
Desserts
Lactose free
Vegetarian
Oat
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260g self-raising flour or ground almonds
40g of ground coconut
50g coconut blossom sugar
70g cocoa powder (raw)
1/2 tsp baking powder
250ml Alpro Oat No sugars drink
2 eggs, yolks and whites separated
50g fresh raspberries
2tbp of ground coconut for topping
Gluten free? No problem – just use for the ground almond option and a gluten-free baking powder.
Ingredients
260g self-raising flour or ground almonds
40g of ground coconut
50g coconut blossom sugar
70g cocoa powder (raw)
1/2 tsp baking powder
250ml Alpro Oat No sugars drink
2 eggs, yolks and whites separated
50g fresh raspberries
2tbp of ground coconut for topping
Gluten free? No problem – just use for the ground almond option and a gluten-free baking powder.
Preparation
1
Everyone loves chocolate cake and this one’s a winner! Start by preheating your oven to 180° C and grease a cake tin.
2
Pop all the dry ingredients into a large bowl and stir together. Add the egg yolks and bring it all together, then blend in the Alpro Oat No sugars until you have a thick, smooth batter. In a separate bowl, whisk the egg whites until those little mountain peaks hold their shape, then fold into your batter – gently does it! – until you have a nice, even mix.
3
Pour into your tin and bake for 30 to 35 minutes – test after 30 minutes, a clean skewer means it’s done.
4
Take out of the oven and let it cool. Top it with the fresh raspberries and a scatter with the ground coconut, then just watch their faces when they taste it!
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