Raspberry Almond Cake with Coconut Cream

This weekend was my Mummy’s Birthday and I wanted to make something special for her!  She, like me, follows the Specific Carbohydrate Diet.  This means no grains, gluten or refined sugar amongst other things, so a traditional cake was definitely out of the question.  Last year I made her my Carrot Cake & Date Muffins and presented them to her on our girl’s weekend in Madrid.  This birthday would be London-based (Brunch at Andi’s Restaurant in Stoke Newington) but I still wanted to make her day extra special.  I settled on a Raspberry Almond Cake with a Coconut Cream filling to make fantastic use of all the gorgeous raspberries in the stores at the moment.Raspberry Almond Cake with Coconut Cream Filling by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Refined Sugarfree, Paleo, SCD, Vegetarian

To make the cake you start by preheating the oven to 160C (320F).  Grease (with butter or coconut oil) or line an 8 inch cake tin with parchment paper.  At this point, put the can of coconut milk into the fridge to chill.

In a large mixing bowl add the almond flour (ground almonds), eggs, honey, coconut oil (melted)  and almond essence.  Stir well to make sure everything is combined.Raspberry Almond Cake with Coconut Cream Filling by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Refined Sugarfree, Paleo, SCD, Vegetarian

Take half of the raspberries (150g) and chop them roughly.  Stir them through the mixture carefully so as not to break them up too much but so that they are evenly distributed.Raspberry Almond Cake with Coconut Cream Filling by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Refined Sugarfree, Paleo, SCD, Vegetarian

Add the baking soda and stir again to distribute evenly throughout the mixture.

Spoon the mixture into the tin, smooth it down and pop the cake tin into the oven.  Cook for about 40 mins or until a skewer comes out clean when inserted into the middle.  When the cake is ready, turn it out and leave to cool on a wire rack.

Once it is completely cool (it wont cut so well if it’s still warm),  you want to carefully slice the cake in half widthways.  Ensure that you end up with two halves of equal size.

Open the can of coconut milk and scoop out the hard coconut cream that sits on top of the liquid coconut milk.  This is what you will use for the filling.  You only need the solids, not the liquid.

Beat until soft, using electric beaters or a wooden spoon and spread onto the bottom layer of the Raspberry Almond Cake.  (I also reserved a teaspoon of the coconut cream to use on the topping).  Halve most of the remaining raspberries (leaving some to decorate the top with) and add these on top of the coconut cream.Raspberry Almond Cake with Coconut Cream Filling by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Refined Sugarfree, Paleo, SCD, Vegetarian

Place the top layer of the cake on top of the raspberries and decorate as you like.  Next, I spread the teaspoon of coconut cream that I’d saved in the centre of the cake and added a few of the remaining fresh raspberries.  I then sprinkled Freeze-dried Raspberry Powder over the top (an unnecessary step if you don’t have any to hand).  I crushed up some Freeze-dried Raspberries in a pestle and mortar until I had a powder. You could top with extra coconut cream, or any topping that you choose.  Or even none at all!Raspberry Almond Cake with Coconut Cream Filling by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Refined Sugarfree, Paleo, SCD, VegetarianThe Raspberry Almond cake was moist, sweet and delicious and I loved the extra element that the coconut cream filling provided.  Cooking with almond flour can make a cake that is quite dense and heavy.  I think the coconut cream filling lightened the whole thing.

This cake would keep for 3-4 days in the fridge.  It can also be frozen if you freeze it before adding the coconut cream!

Happy Birthday Mummy!  Hope you enjoyed the cake! xxMum & I at Andi's

Print Recipe
Raspberry Almond Cake with Coconut Cream
Raspberry Almond Cake with Coconut Cream Filling by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Refined Sugarfree, Paleo, SCD, Vegetarian
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Raspberry Almond Cake with Coconut Cream Filling by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Refined Sugarfree, Paleo, SCD, Vegetarian
Instructions
  1. Preheat the oven to 160C (320F).
  2. Grease the (8in diameter) cake tin with butter or coconut oil or line it with parchment paper.
  3. Add the almond flour, honey, eggs, coconut oil and almond essence to a mixing bowl. Mix well to combine.
  4. Roughly chop half of the raspberries (150g), add to the mixture and stir through to ensure an even distribution throughout the mixture.
  5. Add the bicarbonate of soda and mix again thoroughly.
  6. Spoon mixture into tin, smooth/flatten and bake in the oven for 40 mins or until a skewer inserted, comes out clean.
  7. Turn out the cake and allow to cool on a wire cooling rack.
  8. Once the cake is cool, slice in half widthways carefully.
  9. Scoop the solid cream from the top of the coconut milk tin leaving behind the liquid.
  10. Beat with wooden spoon or electric beaters until spreadable.
  11. Spread coconut cream on the bottom layer and top with the rest of the raspberries(halved) - keeping a few back as decoration for the top.
  12. Replace the top of the cake and decorate as you like.
  13. I added a spoonful of the coconut cream to the top and topped with whole fresh raspberries.
  14. Then I crushed up the freeze dried raspberries in a pestle and mortar and sprinkled the powder over the top to finish.

Allergy & Dietary Information for Raspberry Almond Cake with Coconut Cream Filling

This recipe is Grain-Free, Gluten-Free, Dairy-Free & Refined-Sugar Free.  It’s also suitable for SCD (Specific Carbohydrate Diet), Paleo, Vegetarian & Low Carb diets.

See my Products Page for Ingredients & Bakeware that I recommend.

Pin it for laterRaspberry Almond Cake with Coconut Cream Filling by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Refined Sugarfree, Paleo, SCD, Vegetarian

 

23 Comments Add yours

  1. Annie says:

    As Emma’s mum I can verify how delicious this is! We took it home but it was all finished in a couple of days. It’s such a lovely idea to bake someone a cake. 😍

  2. Eileen Burns says:

    this looks so yummy, my best friend loves almonds but doesn’t like raspberries any other suggestions, do you think strawberries would be okay

    1. emmaeatsandexplores says:

      sure, strawberries would work or cherries, or blueberries – all would be lovely!!

  3. This looks delicious! Perfect for my GF family. This would be great for a summer barbecue!

  4. Ashley B says:

    I noticed that this coconut cream in it…does it taste a lot like coconut once it’s cooked! I’m not a huge fan of it but this looks great!

    1. emmaeatsandexplores says:

      Only in the frosting filling! There’s no coconut in the cake. It’s a very mild coconut flavour but you could avoid or use a different filling – maybe just fresh raspberries?

  5. bitesofflavor says:

    Oh this looks delicious! I love the middle layer :)!!!

  6. This looks so good, and I love that it is dairy free (my daughter has a dairy allergy)!

  7. Oh yum, these look fantastic! Raspberries and almonds are one of my favorite food combinations ever! 🙂

  8. jessica says:

    wow, i need that in m life!

  9. Amanda says:

    Ooo this is a nice cake! I haven’t seen one with raspberries before, so I will have to try it!

  10. This looks so good! I’ll have to try it!

  11. ccmartie333 says:

    I can not wait to make this… this is the perfect summer dessert

  12. itsahero says:

    This looks absolutely INCREDIBLE!!

  13. Anna says:

    Oh wow I would love to try this recipe. The combination of flavors is exciting. Almond and raspberries are my favorite.

  14. This looks delicious! I love raspberries so i’m sure I’d eat this up quick 🙂
    xx Carly

  15. Cassie says:

    This looks amazing! Love the different flavours and always up for a piece of cake!

  16. Yum! This looks delicious! I’m always looking for new dairy free recipes. Definitely going to try this out asap, but probably with blueberries 🙂

  17. Kate says:

    I have never tried baking with almond flour, but I should! This looks delicious!

  18. Christine says:

    Oh my heavens! This has me salivating like ca-ra-zee!

  19. This looks so good! I have a friend at work who’s on a diet but this would be perfect for her upcoming birthday too!

  20. This looks so good! A friend of mine is on a diet, but I think this would fit her lifestyle perfectly!

  21. Yummm looks so good! I needed to see how to make it. Raspberry is my fav, in fact I love all the berries!!

I'd be thrilled to hear any comments you have. I read each and every one and it means so much to me!