This colourful cake has been shared with us by Paula from Nourish Me Natural. Her girls love this healthified version of the traditional cake as an addition to their lunchbox. It is considerably lower in fat and sugar than others you will find and uses a combination of dates, rapadura and stevia to sweeten. The raspberries may not be as vibrant as pink colouring for the swirl, but they are healthier!
Recipe Tester Feedback: "What an amazing variation to a normal marble cake! It was totally unexpected. I loved that the ingredients were 'healthier' than those that I would normally use in this type of cake. Mine looked more like a caramel, chocolate and raspberry swirl cake because I used medjool dates." - Shannon
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten
Preparation Time 20 minutes
Cooking Time 30 minutes
Can be frozen
- chia seeds - 2 Tbsp or flaxseeds
- water - 160g, filtered
- raspberries - 100g, frozen, or mixed berries
- honey - 1-2 tsp, raw, or molasses, optional
- dates - 100g, dried pitted
- butter - 120g, softened
- rapadura sugar - 100g, organic
- stevia - 1 tsp, powder
- vanilla bean paste - 1-2 tsp
- eggs - 3
- spelt flour - 100g, wholemeal (*or GF substitute)
- spelt - 200g, white, or plain flour (*or GF substitute)
- baking powder - 1 tsp
- yoghurt - 100g, natural or Greek
- cacao powder - 25g, raw
- milk - 1 Tbsp, or water
- Preheat oven to 170C and grease a large fluted ring cake pan.
- Add chia or flaxseeds (2 Tbsp) to the bowl. Grind Speed 9 / 30 seconds. Transfer to a small jug.
- Weigh filtered water (160g) into the bowl and add to the ground seeds. Whisk well with a fork and set aside.
- Add frozen raspberries (100g) to the bowl and mash Speed 8 / 5-10 seconds. Transfer to a small bowl and set aside. Add a little honey or molasses (1 tsp) to sweeten the berries if you prefer. Clean and dry bowl.
- Add dates (100g) to the bowl. Chop Speed 6 / 15 seconds.
- Add softened butter (120g), rapadura (100g), stevia (1 tsp) and vanilla (1-2 tsp) to the bowl. Program 1 minute / Speed 4. Scrape down sides.
- Add chia mixture and eggs (3) to the bowl. Mix Speed 5 / 30 seconds.
- Add the flour (300g total) and baking powder (1 tsp) with the yoghurt (100g) and mix to combine Speed 5-6 / 5-10 seconds. Do not over-mix.
- Use the spatula to dollop one half of the cake mixture into the prepared cake pan, then spoon a layer of the mashed frozen raspberries over the cake batter.
- Add the raw cacao powder (25g) plus a little milk or water (1 Tbsp) to the remainder of the mixture. Mix Speed 5 / 5-10 seconds.
- Pour the chocolate mixture over the vanilla and raspberry layers and swirl with a knife to create a marble pattern, lifting the bottom layers of mixture over the top as you work.
- Bake in preheated oven for approximately 30 minutes or until golden brown and a skewer comes out clean (with no batter on, as it may be sticky from the raspberry swirl). Turn out onto a cooling rack.
This is best transported in a resealable airtight cake container which allows you to put the cake on the base and cover it with a plastic dome. Don't forget to pack a knife to cut and serve it.