Serves
8
Raspberry lemon cake
This cake is full of bursting flavour with the sweet full flavour of raspberries to the sour twist of lemons. It's an easy cake to bake, and if you can’t be bothered to make the glaze, then don’t stress, it still tastes good without it!
Ingredients
- DRY INGREDIENTS
- 140g almond flour
- 40g coconut flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- WET INGREDIENTS
- 3 large eggs
- 85g pure maple syrup
- 75g freshly squeezed lemon juice
- Zest of 1 large lemon
- 100g fresh raspberries
- FOR THE GLAZE
- 1 tbsp coconut milk from the can, just the top, solid part
- 1 tbsp coconut yoghurt
- 1 tbsp honey
- 1 tbsp freeze-dried raspberries
- 1 tsp lemon zest
Directions
- Preheat the oven to 180°C.
- Line an 8×4 inch loaf pan with baking paper.
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl, whisk together all wet ingredients (except raspberries).
- Add dry ingredients to wet ingredients and mix well, then fold in the raspberries.
- Pour the mixture into the prepared loaf pan and spread out evenly.
- Pop in the oven and bake for 40-50 minutes until a knife comes out clean.
- Allow the loaf to cool completely in the pan before removing or it may break apart.
- Once the loaf is cooled completely, make your glaze.
- Place a small pan over low heat and add all glaze ingredients.
- Stir until ingredients are well combined.
- Drizzle the glaze on top of the loaf.
- Kcal: 211
- Protein: 7.7g
- Fats: 13g
- Carbs: 12g
- Fibre: 5.1g
- Serving: One serving
