serves / makes 8
60 prep time
60 mins cooking time


I add some leftover raspberries in the fridge and started to have a think about what I could make with them. What goes better than raspberries and chocolate, I didn’t have the time to make an elaborate frosted gateaux so I put together this simple loaf cake.




  • 40g dairy free spread
  • 150g caster sugar
  • 1 egg
  • 3 medium bananas, mashed
  • 6 tablespoons cocoa powder
  • 60g ground almonds
  • 175g gluten free self raising flour
  • 1 teaspoon xanthan gum
  • 2 tablespoons dairy free milk
  • 100g fresh raspberries
  • 60g dairy free dark chocolate chips


  1. Preheat the oven to 160 oC
  2. Grease and line a 2lb loaf tin
  3. Cream together the dairy free spread and caster sugar
  4. Beat in the egg
  5. Stir in the mashed banana, cocoa powder, ground almonds, flour, xanthan gum and milk
  6. Gently stir in the raspberries and the chocolate chips
  7. Pour into the loaf tin and bake for one hour
  8. Remove from the cake tin and allow to cool before slicing

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