Almond, Coconut Vanilla Cake


Desserts, Snacks


This is an amazing gluten free treat. Deliciously moist and packed full of flavour. I have used some sneaky coconut palm sugar to give it a beautifully golden colour and add a little sweetness so this is a treat cake, which is perfect for visitors!

Prep time: 15 minutes Cook time: 15-20 minutes Serves: 12


  1. Preheat the oven to 180°c/350°F/Gas Mark 4.
  2. Whisk (use a mixer/processor) the eggs for at least 10 minutes to get as much air into the mix as possible. Add the almond and vanilla extract.
  3. Line a 22cm round cake tin with parchment paper.
  4. Melt the butter and slowly add to the egg mixture.
  5. Add the dry ingredients (except the raspberries and flaked almonds) and fold together.
  6. Pour the mixture into the cake tin and gently push the raspberries into the mix and sprinkle with the flaked almonds.
  7. Bake for 15-20 minutes (until golden and springy).
  8. Leave to cool and serve with natural Greek yoghurt.