Raspberry Coconut Lemon Cake
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
1-2hours 15minutes
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
1-2hours 15minutes
Ingredients
Cake: Wet Ingredients
  • 2large eggs
  • 1/2cups honeyor birth tree or coconut sugar
  • 1/2cups Raspberry Medieval Compoteor your own sugar free raspberry spread
  • 1tsp pure vanilla
  • 1lemon zestand juice form 1/2 the lemon
  • 3/4cup coconut or almond milkI used coconut cream and had to add a bit of water
  • 3Tbsp melted gheeor organic butter
  • 1/4cups natural flaked coconut
Cake: Dry Ingredients
  • 1 1/2cup casava flouror 1 to 1 gluten free flour mix
  • 1/4cup tapioca flour
  • 1tsp phylum powderor agar agar powder
  • 1tsp baking powder
  • 1/4tsp baking soda
  • 1/2tsp himalayan salt
  • 1pinch ground cinnamon
  • 1pinch ground cardomom
Raspberry Topping
  • 1/2cup Medieval Raspberry Compote
  • Coconut Whipped Creamoptional
Instructions
  1. Butter the insides of an 8X8″ spring pan. Preheat your oven to 375 degrees. Remember I’m using a little baking oven and it has European controls. I set it at 180 C degrees. I had to bake my cake for 1 hour and 1/2. It filled the pan 3/4 of the way to the top and so it was rather thick. If your using a larger glass or aluminum pan your cooking time will be much less.
  2. Whisk all the wet ingredients by hand or with a mixer. Make sure it is well blended.
  3. Whisk all the dry ingredients into a bowl and slowly pour into the wet mixture making sure no lumps develop. It should be the consistency of a real cake batter!
  4. Pour the batter into your spring pan and bake for 45 minutes. Check the center with a thin knife and if it comes out clean it’s done. If the knife has batter on it, leave it in and check again every 15 minutes.Until it is done.
  5. When done, let it cool for 15 minutes. Remove the spring wall once it has cooled.
  6. It’s delicious warm with fresh Raspberry Medieval Compote drizzled over the top.
  7. Oh yeah, don’t forget the Coconut Whipped Cream!
Recipe Notes

Tip: This cake can be kept in the fridge for up to 4 days if it last that long. Warm it up in the toaster oven or microwave.