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Raspberry coconut cake
This recipe with almond flour and coconut cream is low in carbohydrates and rich in healthy fat. A tasty cake doesn't always have to be sweet!.
Ingredients
250 g almond flour
30 g arrowroot
1 teaspoon baking powder
3 tablespoons coconut palm sugar
50 g shredded coconut
1/2 teaspoon of sea salt
100 g coconut oil or butter
3 tablespoons of water
400 ml coconut milk (put in the fridge 3 hours in advance)
200 g raspberries (fresh or frozen)
3 leaves of mint
14 half walnuts
Cake tin about 23 cm in diameter
Preparation
Preheat the oven to 180 degrees.
Mix the dry ingredients together in a bowl.
Melt the coconut oil or butter in a saucepan.
Mix the coconut oil and the 3 tablespoons of water with the dry ingredients until you can form a ball of the dough. If it continues to disintegrate, add some more water.
Press the dough into the cake tin and make the bottom. You don't have to make a raised edge. Add some raspberries on top.
Bake the bottom for 15-20 minutes in the preheated oven.
Remove the can of coconut milk from the refrigerator after 3 hours.
Only use the hardened part of the coconut cream and put it in the blender with the rest of the raspberries and fresh mint leaves. You can add 1 tbsp coconut palm sugar to make it sweeter.
Spread this on the cooled pie crust and decorate with some loose raspberries and walnuts.