This Raspberry Swirl Chocolate Cake Recipe is my family’s favourite cake. I jazz it up with a yummy icing to make birthday cakes, I make it fancy with a sprinkling of icing sugar to take to functions, I bake it as mini cakes and freeze them for the school lunchboxes.
Everyone loves it, and everyone says “NO WAY!” when I tell them what it’s made from. It’s gluten free and refined sugar free. Packed with protein and good fats making it a healthy snack option for school, and it helps keep tummies full. This recipe will make you about 24 mini chocolate cakes or one 20 cm cake.
- 1 cup grated Sweet Potato
- 400g can Red Kidney Beans
- 125g butter, melted
- 1/2 cup Rice Malt Syrup
- 1 tablespoon Vanilla Extract
- 1 tablespoon Chia Seed
- 2 Eggs
- 30-40g Cacao Powder*
- 3 teaspoons Baking powder
- 1.5 teaspoons Bicarbonate of Soda
- 2 tablespoons Raspberry Chia Jam
* Start with 30g as Cacao can have a strong chocolate flavour for those not use to it.
Tip: Taste the batter to adjust the sweetness for your family tastes. If you feel it needs more sweetness, add more rice malt syrup – start with 1 tblspn and see how it tastes.
- Preheat oven to 180 degrees. If baking as a large cake, line the cake tin (I use a spring form one because it’s easier to get out). If using mini muffin tin, grease with butter or coconut oil.
- Blend red kidney beans (rinsed & drained) in food processor and blitz until almost smooth.
- Squeeze excess liquid from grated sweet potato.
- Melt butter and rice malt syrup and remove from heat.
- Pour butter mixture into a bowl, add eggs, chia seed and vanilla extra. Beat for 5 minutes.
- Add the red kidney beans and sweet potato and combine until almost smooth – it will look runny with flecks of the kidney beans visible.
- Add cacao powder, baking powder, bicarb soda and blend until smooth – it will be a bit thicker now. Taste batter, adjust sweetness if necessary.
- Use a dessert spoon to spoon mixture into muffin tin – nearly all the way to the top. Or pour it all into the big tin.
- Place 1/4 teaspoon of raspberry jam on top of each muffin, then using a skewer, swirl it through the mixture. For the big cake, I put dollops over the top of the cake, then swirl it through.
- Bake for 20-35 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool in the muffin tin before turning out. For the larger cake, it will be 30-40 minutes.
Freezing / Storing Instructions
Store in an airtight container and freeze. These last for about 2 months.
Another 2 ways
- Omit the raspberry chia jam
- For a decadent dessert, serve 2 mini muffins with a good dollop of double cream in the middle, and serve with strawberries on the side.