Lucky Kitchen / Almond and Coconut Cake

Almond and Coconut Cake

ALMOND AND COCONUT CAKE

INGREDIENTS

Serves: 10

INGREDIENTS

150g (¾ cup) coconut oil, firm
160g (1 cup) coconut or brown sugar
3 free-range eggs
250ml (1 cup) milk of choice
55g (½ cup) coconut flour
180g (1¾ cups) Lucky Almond Meal
50g (½ cup) Lucky Slivered Almonds
165g (¾ cup) frozen raspberries

DIRECTIONS

  1. Preheat fan-forced oven to 180°C.
  2. In a stand mixer, cream together coconut oil and sugar until fluffy and creamy.
  3. Add one egg at a time, scraping down the sides if needed. Once all eggs are combined, add milk and combine.
  4. Add coconut flour and almond meal and combine well.
  5. Spoon batter into baking paper lined round cake tin. Sprinkle over slivered almonds and raspberries and gently press into batter with flat hands.
  6. Bake for 55-60 minutes or until a skewer comes out clean.
  7. Cool completely before cutting.

Recipe by @naturally_nutritious

PRODUCTS IN THIS RECIPE

Almond Meal
Lucky Almond Meal
Slivered Almonds
Lucky Slivered Almonds

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