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A paleo, raspberry and coconut cake topped with coconut yoghurt, honey and raspberries.
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Raspberry and Coconut Cake

A delicious and healthy bake, this raspberry coconut cake is gluten free, dairy free and refined sugar free. This cake is healthy enough to eat for breakfast!
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Sweets
Cuisine: Dairy Free, Gluten Free
Diet: Diabetic, Gluten Free, Low Lactose, Vegetarian
Keyword: dairy free, gluten free cake, raspberry cake
Servings: 12
Calories: 308kcal
Author: Sarah Bell

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
  • 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, 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
  • 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.

Video

Notes

Serve topped with coconut yoghurt and fresh raspberries, or on it's own. 
Store in an airtight container in the fridge for 3 days or in the freezer for 2 months. 

Nutrition

Calories: 308kcal | Carbohydrates: 24g | Protein: 9g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 37mg | Potassium: 212mg | Fiber: 6g | Sugar: 14g | Vitamin A: 95IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 2mg