Artisana but of course! More on that next week!
I usually try and have a couple of days worth of blog posts ready ahead of time but having spent the afternoon out with my niece I missed out on my Friday afternoon catch up time….so incredibly worth it for some girly time with the most important little lady in my life 
I teased a little earlier in the week with pictures of this pretty raspberry cake and had every intention of sharing the recipe yesterday but it just didn’t quite happen. You ever have one of those weeks were you feel like you’re pedaling backwards?! I think I’m getting back on the right forward moving track…at least in my mind which is half the battle!
Have a yummy slice of cake sitting and waiting for breakfast is were it’s at these days. As much as I love my pancakes and what not, sometimes time just doesn’t allow for cooking, no matter how speedy and that’s when cake steps in!
A gluten free, sugar free raspberry coconut and lemon cake…topped with raw cashew butter “icing”. I say “icing” but there is no sugar added. There’s simply no need! It’s incredibly sweet just as is.
The cake was the perfect consistency…past tense due to the fact that not a slice remains, unfortunately! Light, moist, fluffy, with a slightly chewy crust…my idea of the ideal breakfast cake.
Paired with a big bowl of mixed fresh berries with some yoghurt, it’s a wonderful breakfast component. I sliced my cake in to seven…seven mighty slices to satisfy my appetite. My dad and mum actually sliced them in half again and shared a slice deeming it large albeit it was just after they had had dinner.
The coconut and fresh strawberries make this cake subtly sweet without having had to add any sugar, agave or otherwise, they’re all sugar in my book and best avoided whenever possible.
I have an amazing gluten free, sugar free, dairy and egg free chocolate birthday cake which has been published in this months Easy Food Magazine! I’ll post the recipe on the blog next week but in the meantime if you’re living in Ireland be sure to pick up a copy of the June issue!
You can always get baking this one in the meantime!
Raspberry Lemon Coconut Cake
Servings – 7 – 10
Preparation Time – 15 minutes
Cooking Time – 45 minutes
Ingredients
- 1/2 cup (60g) almond flour
- 1 cup (120g) buckwheat flour
- 1 cup (120g) oat flour (ground from oats)
- 2 tsp baking powder
- 2 heaped tbsp unsweetened desiccated coconut
- 1/2 tsp baking soda
- 2 tbsp ground flax + 6 tbsp water
- 1/2 tsp cinnamon
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 1/4 cup (310ml) almond milk
- 1 cup (250ml) applesauce
- 1/4 cup (60ml) lemon juice
- 1 tbsp lemon zest
- 1 cup (140g) fresh raspberries (reserve 30g sliced in half for topping!)
- 2-3 tbsp raw cashew butter for topping
Directions
- Preheat oven to 180C (350F).
- Mix together flax and water and set to one side for 15 minutes until “eggy” in consistency.
- Sift together flours with baking powder, soda and cinnamon. Sprinkle in coconut and gently distribute through the flours.
- Blend together almond milk, applesauce and lemon juice with vanilla and almond extracts. Stir in lemon zest and flax eggs before adding to the dry ingredients.
- Fold to combine before gently folding in raspberries.
- Place cake mix in to a 7-8 inch deep round lined/non stick loose bottom cake tin. Bake in the preheated oven for 45 minutes. Allow to cool in the cake tin for 15 minutes before removing and cooling completely on wire rack.
- Once cooled top with cashew butter and raspberries. Cake is best kept refrigerated and will keep for 5-6 days.
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