Must Try: Raspberry Chocolate Cake

Let’s bake!

1. Preheat the oven to 180c. Line 2 cake tins with baking paper.

2. Soak the cashews for the icing. Placing them in a bowl and covering with boiling water. Leave them to soak for at least an hour.

3. Make the cake. Put the flour into a large bowl and add the sugar, almonds, cocoa powder, bicarb and baking powder. Whisk together.

4. Pour the milk and melted coconut oil into the bowl and mix well until smooth.

5.Finally fold through the raspberries. Divide the mixture equally between the two cake tins and level the top of each.

6. Bake for 40 minutes. Once cooked, remove from the oven and leave to cool in the tin for about 10 minutes then transfer to a wire rack to cool completely.

7. While the cakes bake, make the icing. Drain the cashews and place in a blender with the cocoa powder, maple syrup. Pulse until a smooth icing forms. If the mixture becomes too thick, add milk, one tablespoon at a time. 

8. Once the cakes are cool, spoon half the icing onto the base of the cake and spread evenly. Place the other cake on top. Spoon the rest o the icing on top and spread it out evenly.

9. For the spooky Halloween twist, decorate your meringue kisses with edible stick on eyes (you could use an edible icing pen instead!). Place on top of the cake and enjoy.