Nākd Raspberry Ripple Mini Cake

Find out how to bake this fantastic raspberry ripple mini cake which finds sweet chocolate flavours colliding with sharp fruity tang - delicious and easy to make!

Ingredients

1 Nākd Berry Delight bar, flattened and cut using a 5 cm diameter cutter
50g dark chocolate

For the Raspberry Ripple:

70g fresh raspberries
1 tbsp sugar
10g water

For the Vegan Vanilla Cake:

1 ½ tsp apple cider vinegar
125ml unsweetened almond milk
1 ⅕ tsp baking powder
40g vegetable oil
125g plain flour
60g sugar
1 tsp vanilla paste or extract

Method

Combine the apple cider vinegar with almond milk with and leave to the side. Pre-heat the oven to 200C. Grease and line a cake tin with parchment paper.
Sift the baking powder, flour and sugar together and mix. Then add the almond extract, oil and almond milk with apple cider.
Mix well until the contents have combined and place the mixture in the cake tin.
Add drops of the raspberry ripple around the tin and use a knife to shape a sequence of swirls which should leave a marbling effect. Bake for 20 minutes - test whether it's ready by inserting a skewer inside the cake; it should come out clean when it's ready.
Flatten the Nakd Berry Delight Bar with a rolling pin and cut up a 5 cm diameter circle. Use the same cutter to cut out cake circles.
Place the Berry Delight circle on a plate, followed by 2 layers of the cake and drip melted chocolate on the top making sure it reaches the sides so it drips down.
Place a raspberry with a Cocoa Bliss Nibble on the top and enjoy.

Recipe provided by Juliet Oscar Yankee in association with About Time Magazine.