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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