Chocolate and Raspberry Swirl Traybake

I worked out the nutritional information for this recipe so it would be rude not to share: Based on 16 slices: Calories: 171 Carbs: 15.8 Fat: 10.5 Protein: 4.5. You could say they are *guilt free*



Dry ingredients:

  • 120g coconut flour
  • 1 tsp cinnamon
  • 1 tsp baking powder

Wet ingredients:

  • 75g coconut oil melted
  • 5 eggs
  • 75g honey
  • 120ml cashew milk (or another nut milk)
  • 1 tsp vanilla extract


  • 3 extra ripe bananas, mashed
  • 50g dark chocolate (more if required)
  • 100g raspberries
  • 1.5tbsp cocoa powder
  • 2tbsp chopped almonds


  1. Grease a deep baking tray with coconut oil and set oven to 180 fan
  2. Combine dry ingredients in one bowl
  3. Combine wet ingredients in another bowl
  4. Add wet ingredients mix to dry ingredients and stir through the banana
  5. Pour out half of the mix into another bowl, so you should have 2 bowls each containing 50% of the cake mix
  6. Break up the dark choc and melt for 20 seconds (enough so it is slightly melty but you still have chunks)
  7. Bowl 1: add the chocolate and cocoa powder, stir through
  8. Bowl 2: add the rasperries and almonds, stir through
  9. Add contents of each bowl to the baking tray bit by bit (I used a large spoon to do this) to create a marble effect
  10. Bake in preheated oven for 30 mins, after this cover with foil and bake for another 15 mins
  11. Remove from the oven and allow to cool for 20 mins, then remove from tray and cool for a further hour on a wire rack
  12. Best stored in the fridge!

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