Ingredients:
3 tbsp spelt, all-purpose, or Bob’s gf flour
1 tbsp plus 1 tsp dutch or unsweetened cocoa powder
1/8 tsp salt
1/4 tsp baking powder
2 tsp sugar of choice or xylitol
pinch stevia or 1 extra tbsp sugar of choice
1/2 tsp pure vanilla extract
3 tbsp milk of choice
2 1/2 tsp vegetable or coconut oil (Although I don’t personally like the cake when applesauce is subbed for the oil, many commenters do think it tastes good this way. Sub at your own risk.)
2 tbsp mashed raspberries or raspberry jam (If using the raspberries, feel free to mix in a little of your favorite sweetener.)
small handful mini chocolate chips, optional
Directions:
If using the oven, preheat to 350F. Grease a small dish or 1-cup ramekin. In a separate small bowl, combine first 6 ingredients and stir very well. Add the oil, vanilla, and milk and stir to form a batter. Spoon half the batter into the greased dish, spoon the raspberries and optional chocolate chips on top (only in the middle of the batter), then top off with remaining chocolate batter. Either microwave 30-40 seconds or bake 13-14 minutes. If you don’t want to eat it straight out of the dish, be sure to wait for it to cool before trying to remove the cake.
