Slow cooker chocolate raspberry cake Recipe Gluten-free, dairy-free (casein-free) and vegetarian.

ORGANIC INGREDIENTS

• 185 g (1 1/3 cups) all-purpose flour "La Merveilleuse"
• 30 g (1/3 cup) cocoa
• 5 ml (1 tsp) baking powder
• 1 ml (1/4 tsp) baking soda
• 1 ml (1/4 tsp) salt
• 2 large eggs (110 g)
• 165 g (3/4 cup) cane sugar
• 100 g (1/2 cup) light olive oil
• 7,5 ml (1 1/2 tsp) vanilla extract
• 180 g (3/4 cup) plant-based milk substitute
• 195 g (1 1/2 cups) fresh or frozen raspberries
• 75 g dark chocolate 70 % chopped in pieces

PREPARATION

1. Place parchment paper in the slow cooker, covering the bottom and sides.
2. In a small bowl, combine the flour, cocoa, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the eggs with an electric mixer. Gradually add the sugar and beat until smooth. Add the oil and vanilla, combining thoroughly.
4. Incorporate half the flour mixture to the liquids and continue beating with the electric mixer. Add the milk substitute, beat again, then repeat with the rest of the flour. Beat until batter has thickened (about 1 minute).
5. Add the raspberries and chocolate, stirring with a wooden spoon.
6. Spread the batter evenly in the slow cooker.
7. Cover the slow cooker dish with a dry tea towel folded in half, then place the lid on top.
8. Cook on low for 2 h 30 or until an inserted toothpick comes out clean.
9. Unmold and cool on a rack.