Chocolate Raspberry Cake

CHOCOLATE RASPBERRY CAKE

Ingredients

1 1/2 cups oat flour
1 1/2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup non-dairy yogurt (I love CocoJune)
1/2 cup maple syrup
2 tablespoons lemon juice
2 flax eggs (2 tbsp ground flax + 4 tbsp water)
1/2 cup non-dairy milk
1 teaspoon vanilla extract
1 cup frozen raspberries
1/2 cup chocolate chips

Directions

Preheat the oven to 350 degrees F.

Stir together the ground flax and water for the flax eggs. Set aside for 10 minutes to gel. In a large mixing bowl, stir together the oat flour, almond flour, salt, and baking soda. In a separate bowl, whisk together the yogurt, milk lemon juice, maple syrup, flax eggs, and vanilla. Add the wet ingredients to the dry, and stir to combine. Fold in the frozen raspberries and chocolate chips VERY gently so the berries don’t bleed into the batter. Transfer to a bundt pan (8-10 cup is best) that has been coated with non-stick spray or coconut oil. Bake for 35-40 minutes at 350F. Cool for at least 30 minutes before flipping out onto a cooling rack (if using a bundt pan). Cool completely or even chill overnight. Drizzle with melted chocolate. Slice. And enjoy!