Welcome to Live Well by Raquel, where I share easy and wholesome recipes to nourish your body and mind.
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I have to be honest, baking is my not my gig! I love the idea of baking and of course, the end result, but measuring ingredients exactly is not my strength. I was love to add a little bit of this and little but of that! However, this Fresh Raspberry & Coconut Gluten Free Cake is one of the easiest recipes that I have created. Therefore, its my main cake I cook all the time! Yes, I know, I need to expand my list! Somehow this Fresh Raspberry & Coconut Gluten Free Cake makes me feel homely and nuturing. I love to show off to my family that I can actually make a cake and love even more, for them to come home to a delicious smell inviting them to the kitchen to sit down for a minute or two to enjoy a slice with me.
The smell of the Fresh Raspberry & Coconut Gluten Free Cake will have the family coming out of every part of the house! Its insanely delicious and tempting to eat the whole cake at once!
Why I Love This Recipe
I love this recipe because I feel like I have achieved baking a cake! Especially a Gluten Free cake!
Ingredients
- SELF RAISING GF FLOUR: A staple in your pantry
- RAW SUGAR : Not refined like white sugat
- EGGS: Free range eggs
- COCONUT MILK: Or you could subsitute with lactose free or soy
- OLIVE OIL: No vegetable oils
- FRESH RASPBERRIES: or frozen if not in season
- DESSICATED COCONUT: The final touch at the end
- To Serve: A drizzle of honey
Instructions
- Let’s get cooking! Preheat oven 180c
- Spray a round cake tin with olive oil spray
- Place all ingredients except raspberries and dessicated coconut into a bowl. Mix until combined. Pour into the cake tin
- Place in the fresh raspberries on top and gently push into the cake mixture. Sprinkle half of the coconut and bake 30 mins
- Once cooked, take out of the oven and sprinkle the rest of the coconut and add a drizzle of honey. Delicious served warm!
Tips And Tricks
Can I make the cake in advance?
Absolutely! Just remember to keep it in the fridge to keep it fresh.
Can I change this recipe and add other berries?
Yum!! Yes!!
Can I add any other milks?
Of course, whatever you like. I prefer the coconut for the taste and the softeness it adds to the cake
Raspberryy and Coconut Gluten Free Cake
The perfect cake to bake when you are not a baker! This Raspberry and Coconut Gluten Free Cake will definitely make you happy!
Ingredients
- 2 cups SELF RAISING GF FLOUR
- 1/2 cup RAW SUGAR
- 3 EGGS
- 1 cup COCONUT MILK
- 1/4 cup OLIVE OIL
- 1 punnet FRESH RASPBERRIES, frozen if not available
- 1 cup DESSICATED COCONUT
- To Serve: A drizzle of honey
Instructions
- Let’s get cooking! Preheat oven 180c
- Spray a round cake tin with olive oil spray
- Place all ingredients except raspberries and dessicated coconut into a bowl. Mix until combined. Pour into the cake tin
- Place in the fresh raspberries on top and gently push into the cake mixture. Sprinkle half of the coconut and bake 30 mins
- Once cooked, take out of the oven and sprinkle the rest of the coconut and add a drizzle of honey. Delicious served warm!
Nutrition
Serving: 1slice | Calories: 496kcal | Carbohydrates: 51g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 43mg | Potassium: 237mg | Fiber: 3g | Sugar: 18g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 3mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.
