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My Take On The Classic Raspberry Coconut Cake

Irena Macri
  • 60 minutes
  • Serves 8 to 10

INGREDIENTS

1

Orange, Zest of

1/2 cup

Raspberries, fresh

4

Eggs, medium

1 tbsp

Lemon juice

4 tbsp

Rice malt syrup or raw honey

1/2 tsp

Baking powder, gluten-free

1/4 cup

Coconut flour

1 tbsp

Vanilla extract

1/2 cup

Coconut oil

1 cup

Almond meal/ground almonds

1/2 cup

Desiccated coconut, unsweetened

1 tbsp

Orange juice