This moist and fluffy raspberry coconut cake is paleo and gluten-free friendly. It’s a great refined sugar-free alternative to the classic version of this dessert and is perfect for tea, birthdays, Thanksgiving and other celebrations.
This weekend we went to check out a local coffee shop, and as I was paying for our coffee, I caught a glimpse of a gluten-free raspberry coconut cake in the display cabinet. My first impulse was to buy a slice, but then I decided to go home and make my own version as I was eating strict paleo at the time.
This is by no means an original recipe. Almond and raspberry or coconut raspberry cakes are popular combinations and there are lots of different recipes to be found on the internet. However, they often have white sugar or some dairy or something else I was trying to avoid; or, I simply think that I can make my own version better. So, this is my own adapted recipe, which turned out just the way I like it.
This raspberry coconut cake is grain, gluten, dairy and processed sugar-free. That’s a mouthful and sounds like it would be boring but it so wasn’t!
I used rice malt syrup, which makes this cake suitable for those following a low-fructose diet. However, raw honey, maple syrup, stevia or coconut sugar can all be used instead. Also, please note that it’s not as sweet as some of the classic raspberry coconut/almond cakes, but it’s by no means less tasty.
The cake will last for up to a week in the fridge in an airtight container; and, I recommend to slightly reheat it in the oven so it’s not too cold when you eat it. Out of the fridge, it will stay fresh for up to 3 days, after which it will still be okay for a day or so but it won’t be as nice and will start to dry out.
- 1 cup almond meal/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 melted coconut oil
- 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
- 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.
- Combine almond meal, desiccated coconut, coconut flour and baking powder in a large mixing bowl, making sure there are no clumps.
- 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.
- 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.
- 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).