Raspberry Coconut Cake (Paleo, Gluten-free)

🧂 Ingredients

• 1 cup almond meal

  or ground almonds
• 1/2 cup unsweetened desiccated coconut

  shredded is fine
• 1/4 cup coconut flour
• 1/2 teaspoon gluten-free baking powder
• 4 medium eggs
• Zest of 1 orange
• 1 tablespoon of vanilla extract
• 1/2 cup coconut oil

  melted
• 1 tablespoon orange juice
• 1 tablespoon lemon juice
• 4 tablespoons rice malt syrup

  or raw honey
• 1/2 cup fresh raspberries

  plus extra to have on the side

Instructions

• 1 Preheat the 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 the 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 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 with just the
  tops sticking out. Place the cake in the oven for 45-50 minutes (middle shelf, I
  cooked for 45 in my oven).

Nutrition Info