375ml (1 ½ cups) Health Connection flour mix gluten-free
310ml (1 ¼ cup) You First erythritol
60ml (1/4 cup) cocoa powder
5ml (1 tsp) baking powder
2.5ml (½ tsp) bicarbonate of soda
2.5ml (½ tsp) salt
15ml (1 Tbsp) You First apple cider vinegar
60ml (1/4 cup) plain yoghurt
250ml (1 cup) water
125ml (½ cup) You First coconut oil, melted
60ml (4 Tbsp) You First honey
125ml (1/2 cup) cocoa powder
250ml (1 cup) plain yoghurt
30ml (2 Tbsp) coconut flour
Preheat the oven to 180°C
Line a 28cm springform cake tin with baking paper and non-stick baking spray.
In a large mixing bowl, combine the flour, sweetener, cocoa powder, baking powder, bicarb and salt. Stir until combined.
Add the You First apple cider vinegar, yoghurt and water, and mix until well combined.
Transfer the cake batter to the lined pan and bake for 25-30 minutes, or until the inserted skewer comes out just clean.
Remove from the oven and let cool in the cake pan for 10 minutes, before allowing to cool completely on a wire rack. Once cool, frost and decorate with fresh raspberries, chocolate vermicelli and chocolate drops as desired.
To serve
Chocolate vermicelli
Chocolate drop
Fresh Raspberries
For the frosting:
Add all the ingredients together into a mixing bowl, do not add all the yoghurt in at first.
Check the consistency and if you need the frosting runnier, add more yoghurt if needed.
