Raspberry Bismark Cakes

Makes 2 small cakes

 

Raspberry Bismark Cakes - Ingredients:

 

Two 1 cup ramakins

 

Raspberry Bismark Cakes - Cake:

 

1/4 cup plus 2 Tbsp organic whole wheat pastry flour

1/4 tsp plus 1/8 tsp baking soda

1/4 tsp baking powder

1/8 tsp sea salt

1/4 cup maple sugar

1/2 cup full-fat coconut milk at room temperature

1/2 tsp pure vanilla extract

1 1/2 tsp cider vinegar

2 heaping Tbsp raspberry jam

Glaze:

 

2 Tbsp coconut butter

1 Tbsp raw cashew butter

1 Tbsp maple syrup

1 tsp pure vanilla extract

1 Tbsp filtered water (or as needed to achieve proper consistency)

 

 

Raspberry Bismark Cakes - Instructions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

In a large bowl, whisk together flour, baking soda, sea salt, and sugar.

In a small bowl, whisk together coconut milk and vanilla extract; whisk into the flour mixture until well combined.

Stir the batter with the cider vinegar.

Spoon the cake mixture into two 1-cup ramekins.

Put the cake in the oven and bake for 15 to 20 minutes, or until a tester inserted in the centre comes out clean with a few moist crumbs attached.

Take it out of the oven and allow it to cool.

Distribute around 1 onto per cake.

 

Have fun! Place a tablespoon of cake from the top in the centre of each cake, then fill with raspberry jam.

Mix the glaze ingredients in a small bowl until smooth, adding a little more water if necessary. Then, pour this mixture in.

 

 

You can substitute either coconut sugar or regular granulated sugar for the maple sugar in this recipe.

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