Party

Fruity Ricotta Chocolate Cake is for Dessert.

Fruity Ricotta Chocolate Cake takes 30 minutes to prepare.

Fruity Ricotta Chocolate Cake takes 60 minutes to cook.

Fruity Ricotta Chocolate Cake makes 16 servings.

The ingredients for Fruity Ricotta Chocolate Cake are:

2 cups all-purpose flour
1 cup spelt flour
3/4 cup cocoa powder (I used Dutch dark cocoa powder)
1 tbsp baking powder
? tsp baking soda
1 tsp salt
? cup canola oil
? 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)

Here is how you make Fruity Ricotta Chocolate Cake:

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

The nutritional information for Fruity Ricotta Chocolate Cake is:

• 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

The dietary needs meet for Fruity Ricotta Chocolate Cake is Vegetarian