This dish contains the following allergens: Milk/Dairy
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100g
gluten-free flour
30g
cocoa powder
80g
sweetener
1 tsp
baking powder
200ml
milk of choice
2 tbsp
oil
1 tsp
vanilla extract
75g
frozen raspberries
75g
dark chocolate chunks
3.5oz
gluten-free flour
1.05oz
cocoa powder
2.8oz
sweetener
1 tsp
baking powder
7fl. oz
milk of choice
2 tbsp
oil
1 tsp
vanilla extract
2.63oz
frozen raspberries
2.63oz
dark chocolate chunks
Utensils
Step 1
Preheat the oven to 180C and grease and line a 20cm cake tin.
Step 2
Place the flour, cocoa powder, sweetener, baking powder, milk, oil and vanilla into your Ninja Kitchen food processor and blend well to form a batter. Add in half of the raspberries and chocolate.
Step 3
Spoon into the tin and spread out evenly. Scatter over the remaining raspberries and chocolate then bake for 20-30 minutes until risen and firmed up. Leave to cool then pop out of the tin. Drizzle with melted dark chocolate (optional), slice and serve!
Preheat the oven to 180C and grease and line a 20cm cake tin.
100g
gluten-free flour
30g
cocoa powder
80g
sweetener
1 tsp
baking powder
200ml
milk of choice
2 tbsp
oil
1 tsp
vanilla extract
75g
frozen raspberries
75g
dark chocolate chunks
3.5oz
gluten-free flour
1.05oz
cocoa powder
2.8oz
sweetener
1 tsp
baking powder
7fl. oz
milk of choice
2 tbsp
oil
1 tsp
vanilla extract
2.63oz
frozen raspberries
2.63oz
dark chocolate chunks
Step 2 of 3
Place the flour, cocoa powder, sweetener, baking powder, milk, oil and vanilla into your Ninja Kitchen food processor and blend well to form a batter. Add in half of the raspberries and chocolate.
100g
gluten-free flour
30g
cocoa powder
80g
sweetener
1 tsp
baking powder
200ml
milk of choice
2 tbsp
oil
1 tsp
vanilla extract
75g
frozen raspberries
75g
dark chocolate chunks
3.5oz
gluten-free flour
1.05oz
cocoa powder
2.8oz
sweetener
1 tsp
baking powder
7fl. oz
milk of choice
2 tbsp
oil
1 tsp
vanilla extract
2.63oz
frozen raspberries
2.63oz
dark chocolate chunks
Step 3 of 3
Spoon into the tin and spread out evenly. Scatter over the remaining raspberries and chocolate then bake for 20-30 minutes until risen and firmed up. Leave to cool then pop out of the tin. Drizzle with melted dark chocolate (optional), slice and serve!
