Best tucked into straight from the fridge, one bite and the light coconut meruinge-like topping breaks to allow the cold raspberries to burst their brilliance inside your mouth. These aren’t meant to look perfect, let the jam ooze where it wants to ooze, and the raspberries stain the batter as they please. They’re pretty in their inconsistent vibrancy and taste a treat!
140g coconut oil, softened
60g xylitol or caster sugar
1 free-range egg, beaten
1 teaspoon of vanilla extract
100g of rice flour
75g tapioca flour
1 teaspoon of baking powder
1 teaspoon of xantham gum
50 ml of soy milk
175g cane sugar-free raspberry jam
250g raspberries (if frozen, thawed)
100g coconut oil, softened
150g xylitol or caster sugar
2 free-range eggs, beaten
225g desiccated coconut
60g rice flour
Thinly grated rind of 1 lemon
- Turn oven on to 180°C. Line a 20 x 30 cm tin with baking paper.
- Cream the coconut oil and xylitol or caster sugar together and beat for about 2 minutes
- Slowly add the egg and vanilla.
- Stir all of the dry ingredients into the butter mix and add the soy milk.
- Spread the mixture evenly into the tin.
- Spread the jam over the cake mixture and sprinkle with raspberries.
- Gently pat the berries into the jam to hold and set aside.
- For the topping, cream the coconut oil and sugar (xylitol or caster) together for 2 minutes.
- Gradually add the eggs, beating well in between.
- Fold the coconut and rice flour into the mixture.
- Spread over the raspberries & jam.
- Bake for 40 minutes.
- Leave in tin to cool before cutting. Store in the fridge. Enjoy!
Raspberries – A high antioxidant food containing ellagic acid, raspberries help prevent unwanted damage to cell membranes and other structures in the body by helping to neutralize free radicals. They’re also packed with vitamin C. Picture perfect vibrancy.