RASPBERRY COCONUT CAKE (PALEO, GLUTEN-FREE)
1 cup almond meal/ground almonds
1/2 cup unsweetened desiccated coconut (shredded is fine)
1/4 cup coconut flour
1/2 teaspoon gluten-free baking powder
4 medium eggs
Zest of 1 orange
1 tablespoon of vanilla extract
1/2 cup melted coconut oil
1 tablespoon orange juice
1 tablespoon lemon juice
4 tablespoons rice malt syrup or raw honey
1/2 cup fresh raspberries, plus extra to have on the side
Preheat the oven to 175-180°C / 350°F (conventional). Grease an 8-inch springform cake tin with coconut oil and place a round piece of baking/parchment paper on the bottom.
Combine almond meal, desiccated coconut, coconut flour and baking powder in a large mixing bowl, making sure there are no clumps.
Whisk the eggs in a another bowl until frothy. Add the orange zest, vanilla, melted coconut oil (I warmed it up in a small saucepan), orange and lemon juice, and rice malt syrup or other sweetener of your choice. Whisk well, for about a minute.
Pour and whisk the egg mixture into the dry ingredients. Combine and fold together until thick and well incorporated. Transfer the mixture into the prepared cake tin, scrapping every last bit from the sides.
In a snail pattern, insert raspberries almost all the way through with just the tops sticking out. Place the cake in the oven for 45-50 minutes (middle shelf, I cooked for 45 in my oven).
Per serving: Calories: 290; Total Fat: 3g; Saturated Fat: 0g; Monounsaturated Fat: 1g; Cholesterol: 3mg; Sodium: 110mg; Carbohydrate: 65g; Dietary Fiber: 6g; Sugar: 20g; Protein: 15g
Nutrition Bonus: Potassium: 226mg; Iron: 11%; Vitamin A: 5%; Vitamin C: 52%; Calcium: 29%