Chocolate, Olive Oil & Raspberry Brownie Cake

These bad boys are so moreish and delicious that they don't last long… maybe make a double batch! In my family there are a lot of allergies and intolerances so I made these so that everyone could have a slice of cake! Dairy, egg, and whisk-free too, so easy to make and perfect for everyone to enjoy. Using olive oil also means we’re swapping the usual saturated fat butter source for a monounsaturated fat source and although what many of us have been taught, we need to ensure adequate fat intake to support a healthy body and monounsaturated and polyunsaturated sources are best for this.

Makes: 9-12 squares (let’s be honest, probably 9 squares)

Ingredients

• 40g cocoa powder

• 175g self-raising flour

• 1 tsp baking powder

• 225g caster sugar

• Pinch of sea salt

• 75ml olive oil

• 2 tsp vanilla paste

• 1 tbsp white vinegar

• 5g instant coffee powder

• 230ml water

• 150g raspberries

Method

1. Preheat the oven to 180°C.

2. Line a baking tray with parchment paper.

3. Dissolve the instant coffee powder in the water.

4. Sieve the cocoa powder, flour, and baking powder into a bowl, then stir in the sugar and salt.

5. In a separate bowl or jug, whisk together the olive oil, coffee-water, vanilla paste, and vinegar.

6. Pour the wet ingredients into the dry ingredients and mix until smooth.

7. Fold in the raspberries (or your berry of choice).

8. Bake on the middle shelf for about 35 minutes, or until a knife inserted comes out clean.

9. Let cool in the tray before slicing.

Nutrition per square (makes 9): ~250 kcal | ~3g protein | ~40g carbs | ~9g fat | ~2g fibre