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Raspberry Coconut Cake

Delicious moist cake full of nutritious oils and phytonutrient-rich berries. Gluten and dairy free.

  • 125g maple syrup
  • 2 large eggs
  • Zest 1 lemon, finely grated
  • 90g ground almonds
  • 45g desiccated coconut
  • 90g buckwheat flour - and a little extra for dusting
  • 1.5 teaspoons baking powder
  • 170ml coconut milk
  • 300g frozen raspberries
  • 300g fresh raspberries and other berries
  • 3 tablespoons shredded coconut
  • 3 tablespoons sunflower seeds

Method

  1. Preheat oven to 180 degrees Celsius (fan forced) or 200g (regular) and grease and line a 20cm spring-form tin. 
  2. Put maple syrup, eggs, lemon zest, almond meal, desiccated coconut, buckwheat flour, baking powder and coconut milk into a food processor or mixing bowl. Mix until well combined.
  3. Lightly dust frozen raspberries with extra buckwheat flour then add to mixture with shredded coconut and sunflower seeds. Stir to combine but try not to break up the raspberries.
  4. Pour the mixture into the tin and bake for 30-40 minutes depending on your oven.
  5. Allow the cake to cool to room temperature before removing from the tin. Run a knife around the edge of the pan before releasing the springform.
  6. Decorate with fresh berries and enjoy!
More delicious and healthy recipes like this are available in our popular cookbook Food for Life.  

 

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