WHITE CHOCOLATE & RASPBERRY LOAF

WHITE CHOCOLATE & RASPBERRY LOAF

 

WHITE CHOCOLATE & RASPBERRY LOAF

Soft and fluffy ultra moist white chocolate loaf filled with bursts of sweet and tangy raspberries 😋



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Category Cakes Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium
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INGREDIENTS

CUPCAKES

  • 160g milk (1/2 cup + 4tbsp )
  • 80g mashed bananas or apple sauce (1/2 cup)
  • 70g maple or agave (1/4 cup)
  • 35g coconut sugar (3 tbsp)
  • 140g oat flour (1 cup + 1.5tbsp)
  • 20g tapioca starch (optional) (1.5 tbsp )
  • 1 tsp bicarbonate of soda
  • 120g almond flour (1 cup)
  • Pinch of salt
  • 40g freeze dried raspberries (3 handfuls)
  • 80g vegan white chocolate (1/2 cup)

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FROSTING

  • Melted White chocolate or powdered sugar icing (I used monkfruit as a natural alternative)

      METHOD

      • Preheat the oven to 180C
      • Mash the bananas in a small bowl and combine all the wet ingredients up to the coconut sugar (use a blender if lumpy)
      • Add the dry ingredients in a large mixing bowl and stir, excluding the white chocolate chips and raspberries
      • Once the batter is smooth, stir in the white chocolate and raspberries, pour into a small loaf tin and bake for 25 minutes until just golden
      • For the frosting, either drizzle in melted white chocolate, or add a little plant milk to your monkfruit sweetener for a white icing. Drizzle on top and serve warm.


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