Gluten-Free Raspberry, Coconut and Almond Cake
Author: 
Recipe type: Cake
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10
 
A gluten-free, dairy-free almond, coconut and raspberry cake
Ingredients
  • 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
Instructions
  1. Preheat oven to 180°C (350°F), lightly grease a 24cm springform pan and line base and sides with baking paper.
  2. In a large bowl, stir together almond meal, sugar, and coconut.
  3. In a medium bowl, whisk the eggs and vanilla extract until combined. Slowly whisk in the melted butter.
  4. Add butter mixture into the almond mixture, stirring until smooth.
  5. Pour batter into the prepared pan, then dot the top with the raspberries.
  6. 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.
  7. 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/