This Coconut and Raspberry Cake is a delicious and healthy bake. If you’re looking for a gluten free cake recipe that is also paleo, dairy free and refined sugar free then you have found it! Top this coconut flour cake with yoghurt of choice and a drizzle of honey, this cake is healthy enough to eat for breakfast!
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Ingredients
The ingredients that you need to make this gluten free cake can all be found at your local supermarket. They include:
- Coconut flour
- Blanched almond meal/almond flour
- Baking powder (I always opt for aluminium and gluten free)
- Large eggs
- Honey
- Vanilla extract
- Coconut cream
- Coconut beverage
- Frozen Raspberries
How to Make Coconut Raspberry Cake
This cake is very simple to throw together. Here’s how it is done:
Making A Coconut Flour Cake
Making a coconut flour cake recipe can have its challenges. Coconut flour was my nemesis for some time but I have it all figured out now. The trick is to not use too much. I only ever use a max of half a cup per bake. At this amount it increases the density and moistness but it doesn’t mean you need to add ridiculous amounts of extra liquid, only to end up with a weird wet texture. Basically, coconut flour is very high in fibre which absorbs a lot of liquid. If you use a lot then you need to add a lot more liquid. If you use a little, you don’t really need to add more liquid but you get the coconut flavour and a nice texture. It’s best used in combination with other flours or meals.
More Raspberry Recipes You Might Like
Raspberry Chia Pudding – Gluten Free, Dairy Free & Vegan
Chocolate Raspberry Loaf – Gluten free & Dairy Free
Banana & Raspberry Swirl Smoothie – Vegan & Dairy Free
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Raspberry and Coconut Cake
Equipment
- 2 mixing bowls
- Rectangular Cake Tin – 28cm x 21.5cm
- Baking Paper
- Measuring Cups & Spoons
- Spatular
- Cooling Rack
Ingredients
- 2 1/2 cups blanched almond meal
- 1/2 cup coconut flour
- 2 1/2 teaspoons baking powder, aluminium free
- 270 mL coconut cream
- 1/2 cup coconut beverage, or other plant based milk
- 3 teaspoons vanilla extract
- 1/2 cup honey
- 4 large eggs
- 1 1/2 cups raspberries, frozen
Instructions
- Preheat the oven to 170 degrees Celsius. Line a rectangular cake tin with baking paper and set aside.
- In a large bowl add the almond meal, coconut flour and baking powder. Whisk to combine.2 1/2 cups blanched almond meal, 1/2 cup coconut flour, 2 1/2 teaspoons baking powder aluminium free
- In a small bowl whisk together the eggs, coconut cream, coconut beverage, honey and vanilla until well combined and honey is completely incorporated into mixture.270 mL coconut cream, 1/2 cup coconut beverage or other plant based milk, 3 teaspoons vanilla extract, 1/2 cup honey, 4 large eggs
- Pour the wet ingredients into the dry ingredients and whisk to combine.
- Add the raspberries to the cake mixture and stir through.1 1/2 cups raspberries frozen
- Pour the cake mixture into prepared cake tin.
- Place cake into the oven and bake for 1 hour and 10 minutes. The cake should be golden on top and spring back when gently pushed in the centre.
- Allow the cake to cool in the tin for 5 minutes before transferring to a wire cooling rack to cool.
Notes
Nutrition
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