Summer is coming and if you are looking for something more dietary and fresh, this sugar-free and flourless raspberry cake is great to indulge with and without a reason. The recipe is absolutely suitable for people following a gluten-free diet; low-carb diet, KETO or Paleo diet.

It takes exactly 5-10 minutes of preparation, and the result is a moist and delicious healthy cake.

INGREDIENTS AND METHOD:

2 eggs
100 g yogurt (I used organic soy yogurt because I do not consume any dairy products)
30 ml oil (I used avocado oil)
1 tsp baking powder
2 g xanthan gum
2 g of vanilla extract
10 g fiber (oats)
20 g of raw cocoa powder
30 g Truvia (stevia + erythritol) – or other sweetener of choice – xylitol

Mix everything together until smooth with a mixer.
Then add and

40 g almond flour

Stir well again. Pour into small cake tins or muffin tins.

Add 120 g of raspberries.

Bake for 30-40 minutes (or until ready according to the baking tin) at 180 degrees with a fan.

Enjoy!

Joana