SERVES: 8
Directions
For cake
Preheat oven to 280 degrees.
Combine all dry ingredients until thoroughly mixed through.
Leaving the raspberries aside, add all the remaining ingredients and mix until well combined.
Line a small, 8-inch cake or loaf tin with baking paper, and pour in the cake mix.
Scatter the raspberries (reserving some for garnishing) over the top of the cake mix.
As the cake bakes, they will sink towards the bottom of the cake.
Place in your oven and bake for 1 hour, or until firm.
While it bakes, prepare the sauce.
For sauce:
Combine all ingredients in a saucepan on low heat.
Use a fork to mix all ingredients well to ensure the cacao butter combines with the cream.
Remove from the heat and set aside to cool to room temperature.
If it’s too cool, it will harden, and if it is too warm, it will be slightly runny.
Drizzle on each individual piece of cake when serving, or drizzle over the top of the entire cake if this is what you prefer.
Scatter the cake with extra raspberries, and serve.
Ingredients
Cake:
5 oz cacao butter melted
2 oz grass-fed ghee
½ cup coconut cream
1 cup green banana flour
3 tsp pure vanilla extract or 2 tsp vanilla powder
4 eggs
½ cup your choice granulated sweetener, such as Lakanto MonkFruit
1 tsp baking powder
2 tsp apple cider vinegar
2 cup raspberries
White chocolate sauce:
3 ½ oz cacao butter
½ cup coconut cream
2 tsp pure vanilla extract
Pinch of salt
