How to make
Pour the raspberries, dates and brown sugar in a blender and grind for 1 minute.
Add the oil, bananas, cocoa, vanilla and baking powder and grind again briefly.
Transfer the mixture into a bowl and add the melted chocolate and then the flour. Mix well and pour the mixture into a small cake tin with a detachable bottom.
Bake at 360°F (180 degrees) for 35 minutes. Remove the cake layer, leave it to cool, release it from the cake tin and turn it over into a plate.
Heat the sugar on the stove and when it melts add the cocoa butter, stir and pour the water. Boil for 1-2 minutes and set it aside. Allow the mixture to cool and syrup the cake.
Decorate the chocolate cake with raspberries and you can serve it immediately.
The Vegan Raspberry Cake is ready.
