Coco Loco Chocolate Cake
A rich, seriously chocolatey cake made with Alpro Oat No sugars drink
Ingredients
Gluten free? No problem – just use for the ground almond option and a gluten-free baking powder.
- 260g self-raising flour or ground almonds
- 40g of ground coconut
- 50g coconut blossom sugar
- 70g cocoa powder (raw)
- 1/2 tsp baking powder
- 250ml Alpro Oat No sugars drink
- 2 eggs, yolks and whites separated
- 50g fresh raspberries
- 2tbsp of ground coconut for topping
Preparation
Step 1
Everyone loves chocolate cake and this one’s a winner! Start by preheating your oven to 180° C and grease a cake tin.
Step 2
Pop all the dry ingredients into a large bowl and stir together. Add the egg yolks and bring it all together, then blend in the Alpro Oat No sugars until you have a thick, smooth batter. In a separate bowl, whisk the egg whites until those little mountain peaks hold their shape, then fold into your batter – gently does it! – until you have a nice, even mix.
Step 3
Pour into your tin and bake for 30 to 35 minutes – test after 30 minutes, a clean skewer means it’s done.
Step 4
Take out of the oven and let it cool. Top it with the fresh raspberries and a scatter with the ground coconut, then just watch their faces when they taste it!
Gluten free? No problem – just use for the ground almond option and a gluten-free baking powder.
- 260g self-raising flour or ground almonds
- 40g of ground coconut
- 50g coconut blossom sugar
- 70g cocoa powder (raw)
- 1/2 tsp baking powder
- 250ml Alpro Oat No sugars drink
- 2 eggs, yolks and whites separated
- 50g fresh raspberries
- 2tbsp of ground coconut for topping
Step 1
Everyone loves chocolate cake and this one’s a winner! Start by preheating your oven to 180° C and grease a cake tin.
Step 2
Pop all the dry ingredients into a large bowl and stir together. Add the egg yolks and bring it all together, then blend in the Alpro Oat No sugars until you have a thick, smooth batter. In a separate bowl, whisk the egg whites until those little mountain peaks hold their shape, then fold into your batter – gently does it! – until you have a nice, even mix.
Step 3
Pour into your tin and bake for 30 to 35 minutes – test after 30 minutes, a clean skewer means it’s done.
Step 4
Take out of the oven and let it cool. Top it with the fresh raspberries and a scatter with the ground coconut, then just watch their faces when they taste it!
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Made with...Oat Unsweetened
Available in 1L
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