Almond and Raspberry Cake

dessert easy gluten free Dec 07, 2020

A ridiculously moist and tasty cake, if you've got 10 minutes you've got this one in the oven, it's that simple!

Serves: 12
Time: 55 minutes

180 gm almond meal

70 gm desiccated coconut

1/2 tsp salt

200 gm good quality butter

4 eggs

100 gm coconut sugar

150 gm fresh or frozen raspberries

1 tsp vanilla bean paste or powder




Preheat oven to 180 degrees. Grease and line a standard 23cm cake tin or 12 muffin pan.

Combine almond meal, coconut and salt in a bowl.

Melt butter in a small pot, add sugar and stir to dissolve. Add in eggs and combine.

Add melted butter mix and vanilla to the dry ingredients, mix well.

Add in raspberries at the end and mix to combine, but don't over mix.

Poor batter into tin or muffin pan, and sprinkle with slivered almonds if you like

Bake at 180 for 40-45 minutes until cooked.

Cooking time would be slightly shorter if you decide to make muffins instead.



Will keep for up to 5 days!


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