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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.







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