A super tasty raspberry and coconut cake that has it all; sharp, sweet, gluten and refined sugar-free. It’s sure to become a cake you keep coming back to!
This raspberry and coconut cake wonder is gluten and refined sugar-free, full of fresh, sharp raspberries which are beautifully complemented by the creamy coconut. It also boasts an extra layer of refined sugar-free rhubarb and raspberry jam for an extra fruity punch.
So I wish I could claim this beauty as my own creation but I can’t. This raspberry and coconut and cake is all thanks to the wonderful Beth Edwards. Beth is a T1 Diabetes Nutritionist and shared this recipe via her brilliant newsletter the spoonful. You can learn more about Beth’s services or sign up at https://www.bethedwardsnutrition.com. Also make sure to follow her on Instagram, @bethedwardsnutrition for more brilliant content.
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 cake is now in 2 halves, had a few quantity changes and switched to using a sugar alternative. The cake is also sandwiched with a delicious layer of refined sugar-free raspberry and rhubarb jam.
I still can’t believe it has taken me so long to make this but it will definitely be featuring heavily in my cake rotation going forward.
Note on sweeteners
In this recipe, I use a white sweetener which could be either xylitol or erythritol. Both are a 1:1 substitute for sugar and work brilliantly in cakes.
Don’t be afraid to experiment with different sweeteners and the quantities in sweet recipes. It may take a few attempts to find your preference as we all have a different palate.
What you will need for the Raspberry and Coconut Cake:
- Almond flour/ground almonds
- these are gluten-free, add a lovely nutty flavour and are a great no carb-count option
- Coconut flour
- Another great gluten-free flour alternative and no carb-count option
- Baking powder
- I use Gluten-free
- Essential for adding air and lightness into your bakes
- Bicarbonate of soda
- an alkali that is used for extra to raise in a fruity cake
- I used Xylitol but you could also use erythritol
- see notes above on Sweeteners
- Coconut cream
- This is used instead of butter as the fat content of the cake.
- It helps to make this cake super moist
- A key component to any bake and should be free-range
- Fresh raspberries
- I used fresh but I think defrosted frozen would work just as well
For the Jam:
- Fresh or frozen raspberries
- Xylitol or Erythritol
This cake is a wonderful low carb-count option coming in at only 3.6g 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.
The overall carb count for a serving of this raspberry and coconut cake based on the ingredients we would count (raspberries, coconut cream and jam):
Raspberries= 250g – 12.7g of carbs
Coconut Cream = 250ml – 11.3g of carbs
Homemade Jam = 12g of carbs
Now add all the carbs together – 12.7+11.3+12 = 36g
Finally divide this by the serving size, 10 – 36/10 = 3.6 g of carb per slice