Gluten free, Grain- Free, Sugar free, Lactose free, Nut free Paleo & Keto Friendly
You are sure to impress with this beautiful cake, you'll be adding this one to the favourites in no time!
Ingredients 75g Red Tractor Coconut & MCT Flour Blend
6 organic Eggs
2 tsp Vanilla Extract
120g raw Honey
80mls Olive Oil or coconut oil
2tsp baking powder
150g fresh Raspberries
Preheat the fan forced oven to 160°C and prepare a round 18cm cake tin with parchment.
In a mixer whip the eggs, vanilla extract and honey for 5-8 minutes until light, airy and creamy. Then add the oil and mix.
Then add the Red Tractor Coconut & MCT Flour Blend and baking powder until combined.
Finally, gently fold through the raspberries.
Pour the mix into the tin and bake for 45 minutes or until cooked through.
Cool in the tin for about half an hour before placing on a cooling rack. Store in an airtight container in the fridge for 3-4 days.
I love this cake simply with extra raspberries but this also works as an excellent replacement for a Victoria Sponge cake. Make double the mix and split between two cake tins and sandwich them with coconut yoghurt and raspberry chia jam.
Raspberry Chia Jam
1cup frozen or Fresh Raspberries
1 tbsp Maple Syrup
Put the raspberries and maple syrup into a small pan over the low heat and crush with a potato masher. Once it is the consistency you like add the chia seeds and mix well. Store in the fridge for up to a week
Recipe by My Foodie Coach