This sugar free, gluten free and dairy free loaf cake is packed with frozen raspberries and two types of coconut. It is moist, sweet, soft and delicious. It's also really simple to make!
- 120 g (2 cups) desiccated coconut (unsweetened)
- 300 ml (1 1/4 cups) full-fat coconut milk
- 100 g (1/2 cup) xylitol (or use less if you are happy with a less sweet cake)
- 1 medium egg
- 1 teaspoon sugar free vanilla extract
- 150 g (1 1/2 cups) gluten free plain flour (or use 150g/1 cup plain/all-purpose flour if you are not GF)
- 75 g (3/4 cup) ground almonds
- 2 teaspoons (gluten free) baking powder
- 125 g (1 cup) frozen raspberries (+ a handful defrosted or fresh for decorating)
- 1 tablespoon coconut flour (or icing sugar) for decorating, optional
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Preheat oven to 180C/350F/gas 4. Lightly grease a 10x20cm loaf tin with coconut oil and line with baking paper.
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Mix the desiccated coconut, coconut milk, xylitol, egg and vanilla in a large mixing bowl. In a separate bowl, mix the flour, almonds and baking powder. Gently stir the raspberries into the flour mixture to coat them. Fold the flour and raspberry mix into the wet ingredients until just combined (don't overmix).
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Pour into the prepared loaf tin and bake for about 1 hour, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool completely, then top with raspberries (fresh or frozen defrosted) and sift over the coconut flour, if using.