Double Chocolate Raspberry Brownie Cake

Cooking method:

Food Processor
  • Prep Time: 20 mins
  • Total time: 1 hour
  • Skill Easy
  • Serves 6 people

Double Chocolate Raspberry Brownie Cake


Tip: Allergy Advice

This dish contains the following allergens: Nuts, Dairy, Eggs, Milk

Recipe tags


For the base

  • 100g oats
  • 100g nuts
  • 3 tbsp cocoa powder
  • 3 tbsp maple syrup
  • 3 tbsp nut butter

For the brownie topping

  • 100g ground almonds
  • 40g cocoa powder
  • 100g sweetener
  • 4 tbsp melted coconut oil
  • 150ml milk of choice
  • 2 eggs
  • 1 tsp vanilla extract
  • 75g raspberries (fresh or frozen)
  • 75g dark chocolate chips

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Blitz the oats, nuts, cocoa powder, syrup and nut butter in your Ninja Kitchen food processor until broken down and the mixture comes together.

  • Step 2

    Press into the base of a greased and lined 20cm loose bottom tin to cover the base completely. 

  • Step 3

    Mix together the ground almonds, cocoa powder, sweetener, coconut oil, milk, eggs and vanilla to form a batter the spoon over the top of the base.

  • Step 4

    Sprinkle over the raspberries and choc chips then bake for 30-40 minutes (cover with foil halfway through baking) until firm. Leave to cool in the tin, then pop out and cut into slices. Enjoy!