Raspberry Coconut Cake

Raspberry Coconut Cake

{ A delicious and light, gluten free cake. This raspberry coconut cake is not only gluten free but dairy and refined sugar free. Full of fibre and protein, this cake will leave you feeling satisfied and helps to stabilise the blood sugar levels. }

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Contributor: Sarah Bell

{ INGREDIENTS }

2 1/4 cups blanched almond meal

1/2 cup coconut flour

2 1/2 tsp baking powder (aluminium free)

270ml coconut cream

1 tsp vanilla essence or powder

1/4 cup honey

4 eggs

1 cup frozen or fresh raspberries

{ METHOD }

Preheat the oven to 180 degrees Celsius.

In a large bowl add all of the dry ingredients and mix until just combined.

Make a well in the centre of the dry ingredients and pour in the egg mixture.

Stir until just combined.

Add in the raspberries and stir until just combined. Pour into a baking paper lined 18cm diameter cake tin.

Place in the oven for 45 minutes or until golden on top and cake springs back when gently pushed in the centre. 

Prep time: 10 MINUTES
Cook time: 45 MINUTES
Total time: 55 MINUTES
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Categories: SWEETS: BAKING.