Chocolate Raspberry Cake

Looking for a dessert that feels like a decadent treat and gives your gut some love? Say hello to our Chocolate Raspberry Cake. A wholesome bake made with better-for-you ingredients and naturally sweetened with Natvia Stevia Synbiotic Sweetener 250g.

This isn’t just any cake. It’s gluten-free, rich with no-added-sugar dark chocolate, and topped with crunchy raspberry-studded granola for a little flair (and fibre!). Plus, thanks to our synbiotic blend, you’ll be giving your gut microbiome a little boost with every bite.

Planning on celebrating something special or simply need a feel-good slice for afternoon tea? This chocolate cake delivers indulgence without compromise.

For the cake - 

• 100g gluten-free flour 
• 100g Natvia Stevia Synbiotic Sweetener 250g
• 1 teaspoon baking powder 
• 3 tablespoons natural yogurt 
• 150ml milk of choice 
• 2 tablespoons oil 
• 1 egg 
• 1 teaspoon vanilla extract 

For the chocolate topping - 

• 2 tablespoons coconut oil 
• 150g no added sugar dark chocolate, broken up into pieces 
• 50g granola with freeze-dried raspberries or strawberries 

1. First make the cake: Mix together all of the ingredients for the cake in a mixing bowl. Grease and line a 20cm loose-bottomed/silicone round tin and spread out. 
2. Bake at 180C for 30 - 40 minutes (cover with foil halfway though), until it is firm and golden. Leave to cool. 
3. Keep the cake in the tin. Melt the coconut oil and dark chocolate and pour this over to generously cover. Scatter over the granola to cover, then chill in the fridge for 30 minutes to set. Cut into 8 slices and enjoy! 

PREP TIME: 10 minutes

COOK TIME: 30–40 minutes

CHILL TIME: 30 minutes

TOTAL TIME: 1 hour 20 minutes