Coconut and Raspberry Cake – Low Carb Count

A simple but absolutely delicious lower (diabetic) carb count coconut and raspberry cake with a tasty layer of homemade sugar-free jam. This coconut cake has it all; it’s sharp, sweet, moist, gluten and refined sugar-free with lots of raspberry jammy loveliness!


closeup of a slice of coconut raspberry cake on a plate

This coconut and raspberry jam wonder is gluten and refined sugar-free, and full of fresh, sharp raspberries which are beautifully complemented by the creamy coconut. It also boasts an extra layer of EASY SUGAR FREE JAM for an extra fruity punch.

So I wish I could claim this beauty as my own creation but I can’t. This coconut raspberry cake is all thanks to the wonderful Beth Edwards who is a Type 1 Diabetes Nutritionist.


Type I Diabetes Nutritionist Services

Maintaining healthy blood glucose levels is key to managing all diabetes. Part of that comes down to the foods we eat and a registered dietician and nutritionist can help you with this. However, there are also some specialists like Beth that can really look at the whole picture when it comes to diabetes management and food. You can learn more about the invaluable dietary services Beth offers via her website or on Instagram.

So How do type 1 diabetes nutritionist services and cake fit together I hear you ask?

Beth shared a recipe for a coconut raspberry cake via her brilliant newsletter and I had to try it. Now I hold my hands up I did make a couple of alterations to Beth’s original recipe, not that it needed it, but because I just can’t seem to leave them alone!

This recipe is now a layer cake, that is refined sugar free and is sandwiched with a delicious layer of sugar-free raspberry jam.


Whole coconut raspberry cake on a plate

Using Sugar Alternatives for Diabetics

In this recipe, I use a white sweetener, xylitol. This is a nutritive 1:1 substitute for sugar and I find it works really well in baking and cooking.

This is my sweetener of choice due to its low glycaemic index, it doesn’t have a funny taste profile and we found that it doesn’t cause a rise in blood glucose levels.

You could also use an erythritol-based sweetener if you prefer. This is also a 1:1 sugar replacement and doesn’t cause a rise in blood glucose levels, but I personally find it can alter the taste profile of your food.

You can find a list of my recommended products that I use on my shop page!

If you prefer to use other sweeteners like sucralose or stevia, remember to convert your quantity. Most brands have this information on their websites. And if you would like to read more on sugar substitutes and diabetes then make sure to read this post.

Sugar Substitutes and Diabetes Management

The world of sugar substitutes and type 1 diabetes can be confusing. This guide explores substitutes in the UK and diabetes management

However please also feel free to use good old-fashioned caster sugar if that is your preference. Just remember to carb count for it!

Don’t be afraid to experiment with different sweeteners and quantities in my sweet treat recipes. It may take a few attempts to find your preference as we all have different palates.


slice of coconut raspberry cake on a plate with some of it on a fork

What you will need to make Coconut and Raspberry Cake

  • Almond flour/ground almonds
    • These are gluten-free, add a lovely nutty flavour and are a great diabetic carb count free option
    • This flour adds a lovely nutty flavour and is a great no-carb-count option for cakes and bakes
    • Read more about using almond flour in this article!
    • You can find a list of my recommended products that I use on my shop page!
  • Coconut flour
    • Another great gluten-free flour alternative and no carb-count option
    • You can find a list of my recommended products that I use on my shop page!
  • Baking powder
    • I use Gluten-free
    • Essential for adding air and lightness to your bakes
  • Bicarbonate of soda
    • an alkali that is used for extra to raise in a fruity cake
  • Xylitol
    • A nutritive-based sweetener with a low glycaemic index
    • You can find a list of my recommended products that I use on my shop page!
    • Use any sweetener you prefer, however, read more here, as not all sugar replacements are a 1:1 substitute.
    • see notes above on baking with weeteners
  • Coconut cream
    • This is used instead of butter as the fat content of the cake.
    • It helps to make this cake super moist
  • Eggs
    • A key component to any bake and should be free-range
  • Fresh raspberries
    • A good source of fibre and vitamin C

For the Sugar Free Jam you will need

  • Raspberries
  • Xylitol

Easy sugar free raspberry jam for diabetics on a spoon
REFINED SUGAR-FREE JAM RECIPE

How to make the perfect Coconut and Raspberry Cake

This cake is very easy to make and can be made by hand but I prefer to use a stand mixer to help get my eggs light and fluffy.

Stary by preheating the oven to 180 C/160 C Fan. Grease and line the base of 2 20cm/8in springform cake tins with baking parchment.

Then mix the flours, baking powder and bicarbonate of soda in a large bowl. In a separate bowl or stand mixer whisk together the coconut cream, sweetener and eggs.

Add the dry ingredients to the wet mixture and stir or whisk well until it has all combined to form a soft cake batter. Then gently fold in the fresh raspberries

Divide the cake mixture evenly between the cake tins. I find weighing each tin helps me to get this accurate and then place the tins in the oven and cook for 40 minutes, but I would start testing them after 30 minutes

How to make the sugar free Raspberry Jam

You can view the full recipe on how to make the best sugar free jam or alternatively follow the instructions in the recipe here.

Simply add the fruit, sweetener and 2 tbsps of water (omit if you are using frozen fruit) into a pan. Boil vigorously for 10 minutes. Then mash the fruit to a paste and continue to cook for a further 20 minutes. Stir regularly so that the fruit doesn’t burn.


slice of Whole coconut raspberry cake resting on top of the cake

IF YOU ARE A FAN OF LOWER CARB COUNT CAKES THEN WHY NOT TRY THESE OTHER RECIPES:


Diabetes Note

This cake is a wonderful low carb-count option coming in at only 2g of carbs. Not bad for a slice of cake right! Because of the use of almond and coconut flour along with sugar alternatives, the overall carb count is dramatically reduced.

We have found making some switches to reduce the carb count can help to avoid some of those dreaded blood glucose spikes.

Carb Counting

The overall carb count for a serving of this raspberry and coconut cake is based on the ingredients we would count (raspberries and jam):

250g of Fresh Raspberries= 11.5g of carbs

180g of Sugar Free Jam = 10.3g of carbs

Now add all the carbs together – 11.5 +10.3 = 21.8g

Finally divide this by the serving size, 10 – 22/10 = 2g of carbs per slice


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Coconut and Raspberry Jam Cake

Coconut and Raspberry Jam Cake

A simply delicious gluten free and low (diabetic) carb count coconut and raspberry cake, with a tasty layer of homemade sugar-free jam.

Course: Sweet TreatsCuisine: BritishDifficulty: Easy
0.0 from 0 votes
Servings

10

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 
Cook Mode

Keep the screen of your device on

Ingredients

  • 250 g almond flour

  • 75 g coconut flour

  • 2 tsps baking powder

  • 1/2 tsp bicarbonate soda

  • 250 ml coconut cream

  • 150 g xylitol or erythritol

  • 4 large eggs

  • 250 g fresh raspberries

  • For the Raspberry and Rhubarb Jam
  • 200 g fresh or frozen raspberries

  • 2 sticks rhubarb

  • 2 tbsp xylitol or erythritol

Directions

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of 2 20cm/8in springform cake tins with baking parchment.
  • Mix the flours, baking powder and bicarbonate of soda in a large bowl. 
  • In a separate bowl whisk together the coconut cream, sweetener and eggs.
  • Add the dry ingredients into the wet mixture and stir or whisk well until it has all combined to form a soft cake batter.
  • Mix in the raspberries
  • Divide the cake mixture evenly between the cake tins
  • Place in the oven and cook for 40 minutes, but I would start testing after 30 minutes
  • For the Jam
  • Add the fruit, sweetener and 2 tbsps. of water into a pan. Boil vigorously for 10 minutes
  • Mash the fruit to a paste and then continue to cook for a further 20 minutes. Stir regularly so that the fruit doesn’t burn.

Tips and Notes

  • If using frozen raspberries then make sure they are defrosted and weigh them in their defrosted state.
  • Diabetes note – Through trial and error, we have found that sometimes this cake requires a little insulin due to the fruit content however depending on levels other times we haven’t given any insulin at all. However, when considering your carb counting requirements, you know best on deciding what aspects of this recipe to count.
Michelle Rorke avatar

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