One-bowl quinoa flour chocolate cake with raspberry (vegan & gluten-free)
1 1 /4cupsorganic quinoa flour @ceresorganics
1/3cupgood quality cocoa powder
1cuporganic coconut sugar
1/3cupcoconut oil @ceresorganics
1tbspapple cider vinegar
1tsppure vanilla bean extract
1cupI cup fresh raspberry
Preheat oven to 175 degrees Celsius. Grease and flour a 8 inch round pan.
In a large mixing bowl, combine coconut sugar, quinoa flour, gf flour, tapioca starch, cocoa, baking powder, baking soda and salt. Make a well in the center and add almond milk, coconut oil, water, apple cider vinegar and vanilla. Mix until combined.
Pour batter into prepared pan. Top with raspberries. Bake for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.