Fruity Ricotta Chocolate Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 353.6
  • Total Fat: 18.2 g
  • Cholesterol: 21.7 mg
  • Sodium: 127.7 mg
  • Total Carbs: 44.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 5.3 g

View full nutritional breakdown of Fruity Ricotta Chocolate Cake calories by ingredient


Introduction

Eggless and fruity, with homemade ricotta, spelt flour, applesauce and bananas as well as the berries! It's even low sugar thanks to the PureVia stevia blend I used - and was a HUGE hit at the salon! Adapted from http://www.playfulcooking.com/cakes-cupcak
es-muffins/raspberry-ricotta-chocolate
-cake/ Eggless and fruity, with homemade ricotta, spelt flour, applesauce and bananas as well as the berries! It's even low sugar thanks to the PureVia stevia blend I used - and was a HUGE hit at the salon! Adapted from http://www.playfulcooking.com/cakes-cupcak
es-muffins/raspberry-ricotta-chocolate
-cake/
Number of Servings: 16

Ingredients

    2 cups all-purpose flour
    1 cup spelt flour
    3/4 cup cocoa powder (I used Dutch dark cocoa powder)
    1 tbsp baking powder
    ½ tsp baking soda
    1 tsp salt
    ¾ cup canola oil
    ½ cup unsweetened applesauce
    1 cup sugar
    1 cup PureVia stevia baking blend
    2 large bananas, mashed
    1 1/2 cup full fat ricotta
    1/3 cup plain nonfat Greek yoghurt
    1/3 cup warm coffee
    1 cup fresh or frozen berries (I used blackberries and raspberries)

Tips

Frost with Sweet Potato Frosting! http://www.yummysmells.ca/2013/08/chocolate-sweet-potato-frosting.html

I used Richer Ricotta: http://www.yummysmells.ca/2012/05/richer-ricotta.html


Directions

Preheat oven to 350F and grease a 10" springform pan.
Whisk the flours, cocoa, baking powder, baking soda and salt in a bowl and set aside.
In a large bowl, mash the bananas until smooth.
Beat in the oil, applesauce, sugar, PureVia, ricotta and yoghurt until well combined.
Add half the flour, blending well, then all the coffee and the remaining flour.
Fold in the berries.
Bake for about 1 hour, tenting with foil after 30 minutes.

Serving Size: Makes one 10" springform pan, 16 slices