Gluten-Free Raspberry, Coconut and Almond Cake
Author: Hannah from Wayfaring Chocolate
Recipe type: Cake
Cuisine: Australian
Prep time:
Cook time:
Total time:
Serves: 8 - 10
- 1½ cups almond meal
- 1¼ cups caster sugar
- ¾ cup desiccated coconut
- 4 eggs
- 2 tsp vanilla extract
- 200g Nuttelex (dairy-free spread or butter if you don't mind if the cake isn't dairy-free), melted and cooled
- ½ cup fresh or frozen raspberries
- Preheat oven to 180°C (350°F), 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 (or, at least, doesn’t feel uncooked) when you press it lightly.
- Cool in pan for 5 minutes, then transfer the cake to a wire rack to cool completely.
Recipe by Hotly Spiced at http://hotlyspiced.com/gluten-free-raspberry-coconut-and-almond-cake/
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