If you’re still looking for a last minute dessert idea to prepare for the special person in your life today, we’ve got you covered.
This beauty of a cake is definitely a must-make (Valentine’s Day or not). Plus it’s so easy to whip up, it’ll be ready in no time. This lovely recipe comes from Izy Hossack’s latest cookbook The Savvy Cook.
This cake is super moist on the inside, thanks to the ground almonds, with a slightly crumbly texture on the outside. It’s studded with juicy raspberries and chunks of dark chocolate. It’s not too sweet, so you can eat it as an afternoon snack, or even for breakfast (I know I’m definitely up for that). For a special dessert, serve it with a dollop of coconut whipped cream.
I made this cake vegan by swapping out the egg for a few tablespoons of aquafaba. If you’re new to vegan baking or are wondering what I’m talking about, aquafaba is the liquid from a can of chickpeas. I know it may sound gross, but it’s used a lot in vegan baking as an egg replacement (to make meringue, pavlova, mousse, etc.) and it works really well. I like using it in cakes (instead of flax or chia seeds that I’ll usually keep for cookies), as it gives them a really nice texture. Of course, feel free to use a regular egg.
Notes: The original recipe suggests using a 9-inch cake pan, but I found that the cake ended up slightly too large and not thick enough, so I’d use a smaller pan next time. A 7 or 8-inch pan should work well. This recipe is barely adapted from Izy Hossack’s latest cookbook The Savvy Cook.Print
- ¾ cup + 1 tablespoon / 80g oat flour (plus extra for dusting)
- ¾ cup + 2 tablespoons / 80g almond meal (ground almonds)
- ⅓ cup / 80g firmly packed coconut sugar (or brown sugar)
- ¼ teaspoon sea salt
- ½ teaspoon baking powder
- ¼ cup / 60ml plant-based milk (I used almond milk, but any kind of milk will do)
- ⅓ cup melted coconut oil or olive oil (plus extra for greasing)
- ½ teaspoon almond extract
- 4 tbsp aquafaba (the liquid from a can of chickpeas or beans), or 1 extra-large egg for a non-vegan option
- 50 g. dark chocolate (at least 70%), roughly chopped
- ¾ cup / 100g frozen or fresh raspberries
- Whipped cream, or plain yogurt
- Fresh raspberries and/or pomegranate seeds (if in season)
- Preheat oven to 350°F / 180°C.
- Grease a 8-inch round cake pan with coconut oil and dust with flour, tapping out any excess.
- In a medium bowl, mix the oat flour, almond meal, sugar, salt, and baking powder. If you’re using the aquafaba as an egg replacement, whisk it in a small bowl for about 30 seconds, until foamy. Add the milk, oil, almond extract and aquafaba (or egg) to the rest of the ingredients and mix until smooth.
- Pour the batter into the prepared pan. Sprinkle over the chopped chocolate and raspberries, then slightly swirl them into the batter with a spoon.
- Bake in the oven for about 30 to 35 minutes, until the center of the cake springs back when you apply light pressure with your finger.
- Remove from the oven and let the cake cool in the pan. Once completely cooled, slice and serve as it comes, or with whipped cream or yogurt and fresh raspberries and pomegranate seeds (if in season), if desired.
If you can’t tolerate gluten, make sure the oat flour you’re using is certified gluten-free. If you can’t have oats, use chickpea (garbanzo bean) flour instead.
If you make this cake, let us know by tagging us @baked_theblog + #bakedtheblog on Instagram.