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.
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.
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.
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.
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!The 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! xx
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.
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