Healthy Eats

February 25, 2016

Flourless Raspberry Cake

By Penny Boey

Chicken Schnitzel coated with Almond Meal served with Sauteed Creme Fraiche Dutch Carrots.

  • Almond Meal
  • Unsweetened desiccated Coconut
  • Coconut flour
  • Baking Powder (Gluten free)
  • Orange Juice
  • Orange Zest
  • Lemon Juice
  • Maple Syrup
  • Vanilla Extract
  • Coconut oil
  • Pure Cream
  • Eggs
  • Fresh Raspberries
  1. Preheat Oven 180′
  2. Dry Ingredients: In a bowl add 1 cup almond meal, 1/2 cup unsweetened desiccated coconut, 1/4 cup coconut flour, 1/2 tsp gluten free baking powder. Mix together ensuring there are no clumps.
  3. Wet Ingredients: In another bowl add 1Tbsp orange juice, 1Tbsp lemon juice, 4Tbsp 100% maple syrup, zest of 1 orange, 1Tbsp vanilla extract, 1/2 cup melted coconut oil, 1Tbsp pure cream. Combine.
  4. In a separate bowl, whisk 4 organic free range eggs until frothy. Mix wet ingredients into egg mixture and whisk to combine for a minute.
  5. Add wet ingredients into dry ingredients and fold until well combined.
  6. Pour into prepared round tin coated with coconut oil and lined with baking paper. Add 1&1/2 punnets fresh raspberries in a snail pattern 3/4 into batter.
  7. Bake for 40-50mins. Cool on rack.
  8. Serve warm with fresh cream and more raspberries!