Whether it's Valentine's Day, a birthday, or just for fun, we've got the perfect edible gift to bake for your loved ones!

All you'll need is a Chocolate Cake mix, some frozen raspberries, and if you're feeling fancy, some melted chocolate and freeze dried berries to decorate.

These mini chocolate cakes are deliciously moist, super chocolately and unbelievably easy to make.

Best of all, they're gluten-free and vegan, which means everyone can enjoy them!

Dark Chocolate Raspberry Cakes

Serves: 12
Prep time: 20 minutes Cook time: 30-35 minutes

1 packet of HALO & SWOON CHOCOLATE CAKE MIX 

12 hole muffin pan (ideally silicone )

1/2 cup (110g) coconut oil, melted

1 1/4 cups (315g) plant milk, room temp

1 cup raspberries (fresh or frozen)

To Decorate (optional):

Melted chocolate

Freeze dried raspberries

Dried rose petals

Preheat your oven to 150°C fan bake.

If using a regular muffin pan (as opposed to silicone) line with cupcake papers.

Make up Chocolate Cake mix according to instructions on the pack using the coconut oil and plant milk.

Pour the mix into the 12 muffin holes.

Press 3 raspberries into the top of each cake, then place in the centre of oven to bake for 30 to 35 minutes.

Cakes are done when a skewer into the centre comes out clean (a few crumbs are ok).

Allow cakes to cool then drizzle with melted chocolate and sprinkle with freeze dried raspberries and rose petals if desired.