Raspberry and coconut cake

A gorgeous weekend treat with the sweetness of the raspberries making every mouthful a delight. This gluten and dairy free cake can be a snack or dessert, freezes well and is especially lovely when just out of the oven. The combination of raspberry and coconut is perfect and this cake has a lovely softness to it which makes it a pleasure to eat.

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Just out of the oven!


1 cup of frozen or fresh raspberries plus a few more for the top of the cake

1 cup of coconut flakes plus a few more for the top of the cake

1/3 cup melted coconut oil

1/4 cup coconut flour

2 cups blanched almond meal

5 free range eggs (700g)

1 teaspoon baking soda

1/3 cup filtered water

1/3 cup honey or maple syrup (slightly more if you are using rice malt syrup)


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Place all ingredients into a bowl. Crumble the frozen raspberries between your fingers or chop if fresh to help them spread through the mixture.
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Mix with a spatula.
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Place the mixture into a greased and lined baking tin and sprinkle extra raspberries and coconut on the top. Bake in a 180 degree celcius oven until firm to touch.
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Remove the cake from the oven and let it cool in the cake for a short time. Cut around the edges with a knife.
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Turn the cake onto a cooling rack.
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Enjoy a slice or two. Freeze individual portions for snacks.

I hope you enjoy this delightful cake.


Live & eat mindfully. Gluten & dairy free recipes.