7 inch X 7 inch baking pan
3/4 cup gluten free oat flour
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. cocoa powder
1/4 cup agave or maple syrup
3 organic eggs (room temperature)
1 vanilla bean or 2 tsp. vanilla extract
1/2 cup melted coconut oil
3/4 cup (80 grams), 70% dark chocolate, chopped
1/4 cup raspberry tea (room temperature)
3/4 cup fresh/frozen raspberries
Seeds oil for greasing the pan
1. Place the oat flour, baking powder, salt, and cocoa in a bowl. Stir and set aside.
2. Melt the chocolate.
3. Put the eggs, syrup, vanilla extract and the tea in a mixer bowl, and whisk until the fluffy and light.
4. Slowly and gently add the chocolate and stir.
6. Add the dry ingredients into the mixture and mix just a little, just until absorbed. 7. Grease the pan, and pour in the batter. Sprinkle with raspberries, and bake at 350F for about 30 minutes until a toothpick stuck in the center of the cake comes out moist.