Vegan Raspberry Chocolate Cake – Christine Bailey
The perfect Summer celebration cake! Super easy to make and wonderfully moist thanks to the addition of olive oil and vanilla soy milk. Use fresh rather than frozen berries which can be a little too...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
Ingredients
- 200g fresh raspberries
- 1tbsp custard powder
- 220g Gluten Free Self Raising Flour
- 15g desiccated coconut
- 50g cocoa powder
- 2tsp baking powder
- 1tsp bicarbonate of soda
- 75g xylitol
- 250ml vanilla soy milk
- 1tbsp apple cider vinegar (or lemon juice)
- 100g olive oil
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