Almond Coconut and Raspberry Cake (Gluten & Dairy Free)
Helium Marketing • August 21, 2020
soft wholemeal bread from scratch
| OVEN TEMP | BAKING PAN | BAKING TIME |
|---|---|---|
| 180 Deg C | 24cm springform | 50-55 min |
This recipe was given to me by my colleague who can vouch that it tastes fantastic. It originally came from Decisive Cravings.
method by hand or mixer
INGREDIENTS & METHOD
Ingredients
1 1/2 cups (170gms) almond meal
1 1/4 cups (275gms) caster sugar
3/4 cup (70g) desiccated coconut
4 eggs
2 tsp vanilla extract
200gms dairy free spread (like Nuttelex, butter of course can be used), melted and cooled
1/2 cup fresh or frozen raspberries
METHOD
- Preheat oven to 180°, lightly grease a 24cm springform pan and line base and sides with baking paper.
- In a large bowl, stir together almond meal, sugar and coconut.
- In a medium bowl, whisk the eggs and vanilla extract until combined. Slowly whisk in the melted butter.
- Add butter mixture into the almond mixture, stirring until smooth.
- Pour batter into the prepared pan, then dot the top with the raspberries.
- Bake 50-55 minutes, until the cake is golden and the top springs back when you press it lightly.
- Cool in pan for five minutes, then remove and serve!
Notes: You can substitute the almond meal for gluten free flour, and the raspberries for poached rhubarb, figs or berries.
