My Take On The Classic Raspberry Coconut Cake

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This weekend we went to check out a local coffee shop and as I was paying for our long blacks I caught a glimpse of a gluten free raspberry coconut cake in the display cabinet. My first impulse was to buy a slice but then I decided to go home and make my own, paleo version – as I often do.

This is by no means an original recipe. Almond and raspberry or coconut raspberry cakes are popular combinations and there are lots of different recipes to be found on the internet. However, they often have white sugar or some dairy or something else I am trying to avoid, or I simply think that I can make my own version better. So, this is my own adapted recipe, which turned out just the way I like it.

It’s grain, gluten, dairy and processed sugar free. I used rice malt syrup, which makes this cake suitable for those following the Sarah Wilson’s I Quit Sugar program or for those of your cutting down on fructose specifically. However, raw honey, maple syrup, stevia or coconut sugar can all be used instead. Also, please note that it’s not as sweet as some of the classic raspberry coconut/almond cakes but it’s by no means less tasty. It will last for up to a week in the fridge in an air-tight container and I recommend to slightly reheat it in the oven so it’s not too cold when you eat it. Out of the fridge it will stay fresh for up to 3 days, after which it will still be ok for a day or so but it won’t be as nice.

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My Take On The Classic Raspberry Coconut Cake
 
Author:
Recipe type: Cake
Serves: 8-10
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 cup almond meal/ground almonds
  • ½ cup unsweetened desiccated coconut (shredded fine)
  • ¼ cup coconut flour
  • ½ teaspoon gluten free baking powder
  • 4 eggs
  • Zest of 1 orange
  • 1 tablespoon vanilla extract
  • ½ cup melted coconut oil
  • 1 tablespoon orange juice
  • 1 tablespoon lemon juice
  • 4 tablespoons rice malt syrup or raw honey (for those on IQS program, use rice malt syrup)
  • ½ cup fresh raspberries plus extra to have on the side
Instructions
  1. Preheat oven to 175-180 °C/350 °F (conventional). Grease an 8-inch springform cake tin with coconut oil and place a round piece of baking/parchment paper on the bottom.
  2. Combine almond meal, desiccated coconut, coconut flour and baking powder in a large mixing bowl, making sure there are no clumps.
  3. Whisk the eggs in a another bowl until frothy. Add orange zest, vanilla, melted coconut oil (I warmed it up in a small saucepan), orange and lemon juice, and rice malt syrup or other sweetener of your choice. Whisk well, for about a minute.
  4. Pour and whisk the egg mixture into the dry ingredients. Combine and fold together well, until thick and well incorporated. Transfer the mixture into the prepared cake tin, scrapping every last bit from the sides.
  5. In a snail pattern, insert raspberries almost all the way through and place the cake in the oven for 45-50 minutes (middle shelf, I cooked for 45 in my oven).

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Comments

  1. michelle says

    Thank you for this lovely recipe. Our family has always loved my almond raspberry cake, but since my partner has become Gluten free he has been missing out. I’ve just made your recipe this morning and can’t wait for the family to taste test this afternoon.
    Thanks again.

  2. says

    Incredible! I made this for gluten free, dairy free guests. I topped it with whipped coconut cream. They were amazed! I am at high altitude and did not have to make any adjustments. I did not have coconut flour so I subbed sweet rice flour. It was perfect! Beautiful presentation!

  3. Sarah says

    I made this recipe today, it got the big thumbs up from all 4 boys in my house. I baked it at 160 degrees celcius fan forced for 44 mins. It seemed a bit overcooked on top so next time I will check it at 40 mins. Will definitely be making again.

    • imacri says

      Great stuff! Yes, it really varies from oven to oven so I should recommend that people check at 40 mins mark.

  4. mum2gandb says

    These are Australian measurements, yes? If so, no worries, I will convert, as I’m an expat in the US.

  5. aususacan says

    This looks so beautiful! Going to make for mothers day for sure. Just one question, will frozen raspberries work ok as hard to find fresh at the moment. Thanks for a great book as well!

  6. Aususacan says

    Thankyou for sharing! We’ve got your book and can’t wait to make this for Mother’s Day!! One question, how do you think frozen raspberries would work? Hard to find fresh at the moment.

    • imacri says

      They should work fine, just defrost them first. Might looks a little messier but it’s all about the little zing with the sweetness of coconut.

  7. Kate says

    Oh my goodness, that looks amazing! Was looking for something special for morning tea this weekend – this fits the bill perfectly. Yum!

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