Ingredients:

  • 1.5 cups (190g) Whole wheat pastry flour
  • 0.5 cup (45g) Dutch-processed cocoa powder
  • 0.75 tsp (4g) Baking soda
  • 0.5 tsp (3g) Sea salt
  • 0.5 cup (120g) Plain Greek yogurt, room temperature
  • 0.5 cup (125ml) Pure maple syrup
  • 0.25 cup (60ml) Unsweetened applesauce
  • 1 Large egg, room temperature
  • 1 tsp (4g) Pure vanilla extract
  • 0.5 cup (120ml) Boiling water
  • 1 cup (225g) Light cream cheese, cold
  • 0.5 cup (115g) Unsalted grass-fed butter, softened
  • 1.5 cups (180g) Organic powdered sugar, sifted
  • 0.75 cup (20g) Freeze-dried raspberries, pulverized
  • 1 tsp (5ml) Fresh lemon juice
  • 12 Fresh raspberries
  • 1 oz (30g) Shaved dark chocolate, 85% cacao

Instructions:

  1. Preheat oven to 180°C. Line your muffin tin with 12 paper liners.
  2. Combine the flour, cocoa powder, baking soda, and sea salt in a medium bowl until the color is uniform.
  3. In a larger bowl, whisk the yogurt, maple syrup, applesauce, egg, and vanilla until smooth and pale.
  4. Stir the dry ingredients into the wet mixture, stopping just before the flour streaks disappear.
  5. Carefully pour in the boiling water. Whisk gently until the batter is thin and glossy. Note: The batter will look very liquid; this is normal for this style of cake.
  6. Divide the batter evenly, filling each liner about two thirds full to prevent overflow.
  7. Place in the center of the oven for 20 minutes until a toothpick comes out clean.
  8. Let them sit in the tin for 5 minutes, then move to a wire rack. They must be cold before frosting.
  9. Beat the cold cream cheese and soft butter until pale and silky.
  10. Mix in the powdered sugar, raspberry powder, and lemon juice until the color is vibrant pink.
  11. Frost the cooled cakes, top with a fresh raspberry, and sprinkle with shaved dark chocolate.