4. Raspberry Fudge Cake
This recipe is a taste sensation that’s guaranteed to blow your taste buds away. Perfect for an afternoon tea party, this raspberry fudge cake is sweet, fruity, and light.
INGREDIENTS
3-cups coconut flour.
4-large free-range eggs.
6-tablespoons unsweetened organic cocoa powder.
1-cup Splenda.
¼-teaspoon stevia.
1-1/2-teaspoon baking powder.
½-cup grass-fed butter.
A pinch of Himalayan pink salt.
⅓-cup unsweetened applesauce.
1-teaspoon of vanilla extract.
Raspberry Sauce Ingredients:
1-cup fresh raspberries.
2-tablespoons Splenda.
METHOD
Preheat oven to 375F. Grease a cake tin and line with wax paper, lightly grease the paper with grass-fed butter. Take a large mixing bowl and combine the flour with the cocoa powder, salt, baking powder, and Splenda, then set aside.
Place a saucepan over medium heat and add the butter with the chocolate and let it melt, stirring until combined.
When ready, remove from the heat and let cool.
In a separate medium mixing bowl combine the applesauce, eggs, and the vanilla. Mix everything until smooth. Add the egg mixture to the flour and beat until well blended. Add the chocolate sauce and stir until everything is well blended.
Pour the batter into the cake tins and bake for 30-minutes until you can pass a skewer through the center of the cake and it comes out clean. Chill in the fridge for 15-minutes to intensify the fudgy texture while you prepare the raspberry sauce.
To prepare the sauce, crush the raspberries in a bowl using the back of a spoon. Add the Splenda and mix well. Coat the top of the cake with the sauce and serve with whipped cream on the side.