A clean and healthy coconut and raspberry cake – this one is gluten, dairy and refined sugar free! I based this recipe on one from Eat Drink Paleo.
Ingredients
- 1 cup almond meal
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 4 eggs
- 1/2 cup melted coconut oil
- 1 tbsp lemon juice
- 1/2 cup raspberries (I used frozen)
Method
- Preheat oven to 180C / 360F.
- Combine all ingredients in a food processor (except raspberries).
- Pour into a lined cake tin.
- Push raspberries into the cake so they are about half covered.
- Bake for 45 minutes or until completely cooked through.
- Allow to cool completely before removing from pan.
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