Chocolate Chunk, Raspberry & Almond Cake (Vegan + Gluten-Free)
This single-layer almond cake is both vegan and gluten-free. Moist, studded with dark chocolate chunks and juicy raspberries, it’s the type of cake that you can eat with a spoonful of yogurt as an afternoon snack, or with whipped cream or ice cream for a special dessert.
I initially made this cake for Valentine’s Day; pomegranate seeds were in season so this is why I added them. Of course, this is also a perfect summer cake when raspberries are local and juicy and at their best.
This beauty of a recipe comes from The Savvy Cook cookbook, by Izy Hossack. I replaced the egg the original recipe calls for with aquafaba (the liquid from a can of chickpeas that we usually throw away), to make it vegan. This magical liquid if often used in vegan baking as an egg alternative and honestly works really well. Simply whip it as you would an egg and it becomes light and foamy, making a perfect binding for cakes and other baked goods. Of course you can absolutely use an egg if that’s your preference.
The almond flour is a must here: it gives this cake a lovely buttery flavour and a perfect texture: moist on the inside and slightly crunchy on the edges. This cake is not overly sweet so you can serve it as an afternoon snack, or with a spoonful of ice cream or coconut whippped cream for a special dessert.
Notes: The original recipe suggests using a 9-inch (23 cm) cake pan, but the cake turned out quite flat, so I’d recommend a 7 or 8 inch pan for a higher cake. This recipe is lightly adapted from The Savvy Cook by Izy Hossack, reprinted with permission from the publisher.
Chocolate Chunk, Raspberry & Almond Cake (Vegan + Gluten-Free)
Makes 6-8 portions
Ingredients
¾ cup + 1 tbsp (80g) oat flour (+ extra for dusting)
¾ cup + 2 tbsp (80g) almond flour
⅓ cup (80g) coconut sugar or brown sugar
¼ tsp sea salt
½ tsp baking powder
¼ cup (60 ml) plant-based milk of your choice (oat, almond, etc.)
⅓ cup melted coconut oil, or olive oil, or other neutral oil (+ extra for greasing)
½ tsp almond extract
4 tbsp aquafaba (the liquid from a can of chickpeas) - or use one extra-large egg for non-vegan option
50 g. dark chocolate (at least 70%), chopped
¾ cup (100 g.) fresh raspberries (or frozen if not in season)
To serve:
Fresh raspberries and/or pomegranate seeds when in season
Optional: whipped coconut cream, yogurt or ice cream
Instructions
Preheat oven to 350°F (180°C). Grease a 7 or 8-inch round cake pan with oil and dust with oat flour, tapping out any excess.
In a large bowl, mix the oat flour, almond flour, sugar, salt, and baking powder.
If you’re using the aquafaba, whisk it in a small bowl for about 30 seconds, until foamy. Add the milk, oil, almond extract and aquafaba (or egg if non-vegan) to the rest of the ingredients and mix until smooth.
Pour the batter into the prepared pan. Sprinkle with the chopped dark chocolate and raspberries, then gently swirl them into the batter with a spoon.
Bake in the oven for 30 to 35 minutes, until the centre of the cake springs back when you apply light pressure with your finger. A toothpick inserted in the center should also come out clean.
Remove from the oven and let the cake cool in the pan. Once completely cooled, slice and serve with whipped cream or yogurt or ice cream, and fresh raspberries and/or pomegranate seeds (if in season), if desired.
Note: If you are gluten intolerant, make sure to use gluten-free certified oat flour. You could also use chickpea flour instead.
