Recipes

Healthy & tasty

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
  1. Preheat the oven to 180 degrees.
  2. Mix the dry ingredients together in a bowl.
  3. Melt the coconut oil or butter in a saucepan.
  4. 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.
  5. 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.
  6. Bake the bottom for 15-20 minutes in the preheated oven.
  7. Remove the can of coconut milk from the refrigerator after 3 hours.
  8. 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.
  9. Spread this on the cooled pie crust and decorate with some loose raspberries and walnuts.

Eat mindfully and enjoy!

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