Raw Coconut & Raspberry Cake – Tea and the Gang

Raw Coconut & Raspberry Cake

Recipes

What goes better with a cup of tea than cake? Today’s recipe of Raw Coconut & Raspberry cake is brought to us by gudafuda.

Hi, my name is Ana and I am a cake addict. I try to make every occasion a cakecasion! But I also want everyone close to me to be in good health, so my recent passion is creating healthy, organic, sugarless treats.

Enter this raw no-bake coconut beauty. I love it because it’s so simple to whip together and requests for it just keep on coming in. I hope it brings as much joy into your life as it did into mine.

INGREDIENTS:

Base

  • 1 cup almonds 1 cup dates

Coconut layer

  • 2 cup coconut flour 2 cup almond flour 1 cup dates
  • 3⁄4 cup water
  • 1⁄2 tsp vanilla
  • juice of 1 lemon

Topping

  • a handful of big beautiful raspberries
  • 1⁄4 cup granola
  • 1 Cavalier Berries extra dark chocolate bar

INSTRUCTIONS:

Base

  1. Making the base could not be much easier – simply put the almonds and dates into a blender, give it a good mix and then spread the nutty goodness evenly on the bottom of the cake pan. It should be a 16 or 17 cm pan (7 inch).

Coconut layer

2. Prepare to blend some more. Put the coconut flour aside and everything else into the blender (almond flour, dates, water, vanilla and lemon juice). Then gradually and gently mix in the coconut flour and when you get a consistent cream spread it evenly on top of the base.

Topping
3. It’s up to you, really. Here is how I do it. I arrange a handful of raspberries in a circle, fill the middle of the circle with granola, melt 1⁄2 Cavalier chocolate bar and sprinkle it all over the top.

4. I then put the finished cake into the fridge for 1 hour, which gives me time to hide inside the bathroom and eat the remaining half of the chocolate bar! It’s sooo good.

5. Enjoy!

 

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