Raspberry and Xocai Chocolate Cake


1/4 cup unsweetened applesauce
2/3 cup brown rice syrup
1 tsp pure vanilla extract
3/4 cup soy milk
1 cup whole wheat pastry flour
1 cup pastry flour ((substitute all whole-wheat flour for a denser cake))
1/4 tbsp salt
1 tsp ground cinnamon
1/4 tsp cardamom (ground)
1 1/2 tsps baking soda
1/2 pt raspberries (or blueberries, washed)
12 Xocai Healthy Chocolate Nuggets, chopped


Preheat oven to 350 degrees. Lightly oil a 9 inch round cake pan. In a small bowl, blend first four ingredients, stirring to dissolve rice syrup into milk. In a separate small bowl, mix dry ingredients. Pour liquid ingredients into dry ingredients and stir until just mixed. Fold in berries and chopped Nuggets. Spread mixture evenly into cake pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool before serving. Serves: 6-8


Marlene Bertrand's picture

I'm not a professional chef or anything like that, and I have to say that I have never heard of brown rice syrup. But, when I read how to prepare this delicious cake, I knew I had to try this recipe. It looks so simple to make this beautiful cake.


Raspberry and Xocai Chocolate Cake

Other Names:

Raspberry and Chocolate Cake




Wednesday, January 18, 2012 - 7:58pm


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