Today I made a really yummy chocolate raspberry cake. I followed the instructions on the box and used egg replacement instead of eggs.. but I added frozen raspberries to the bottom of a line cake tin before pouring the batter in. I also used a rectangular brownie pan opposed to the recommended circular pan. I cooked the cake for 35 minutes in a 180c oven. The result is a fudge cake with tart berry goodness! Yum!
Really like this brand as it is one of few that do no contain corn – which I’m allergic to!
So I made this today..
It’s all in rough quantities as I was experimenting in the kitchen.
- 1/4 cup of coconut chips
- 1/4 chopped pecans
- 1/4 chopped walnuts
- 2 tablespoons seasame seeds
- 2 tablespoons of dairy free spread (melted)
- 2 tablespoons of brown sugar
- 1/4 almond meal
- 4 tubs of mango in natural juice