Double Raspberry Cake with a Coconut Butter Cream
Double Raspberry Cake with a Coconut Butter Cream
serves 8 cooks in 1hr difficulty two

This week has been a rather crazy week for me – I’ve crossed the pond and have moved to Chicago! I’ve been exploring my new city since Wednesday, and even celebrated my birthday on Lake Michigan yesterday… I have to admit my new life here, seems miles away from London. I’m out in Chicago starting my training with the Joffrey Ballet, as well as using this opportunity to expand Naturally Sassy, and Naturally Sassy Food Ranges into the US market. It’s going to be an adventure!

This week in celebration of my birthday and (for all you UK based readers) in celebration of Great British Bake Off’s ‘Free From’ week, I thought I’d share my recipe for a double raspberry cake with a coconut butter-crea…. YUM.

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The Ingredients

6 cups ground almonds

1 cup freeze dried raspberry powder

3 tsp baking powder

2 bananas, mashed (or 8 eggs beaten if you prefer)

4 tsp vanilla extract

1 cup olive oil/ coconut oil melted

1 cup oat/almond milk

1/2 cup coconut nectar/agave/pure maple syrup

ICING:

2 cup medjool dates

1/4 cup coconut cream

1/2 cup coconut butter

Method

Preheat oven to 180 degrees Celsius. Combine almond meal, raspberry powder and baking powder. Add the mashed banana (or eggs if you prefer) oil, milk and sweetener and mix well to form a smooth batter. Divide the mixture evenly to spoon into your two cake tins. Bake for about 40 minutes, checking after half an hour, until risen/ cooked through.

 

Icing:

Soak the dates until soft. Add all ingredients to a blender or food processor and blend until totally smooth.

 

To Compile:

Once the cake has cooled add a generous amount of the icing onto the top of one cake before placing the other on top. Spread the rest of the icing around the cake and scatter with freeze dried raspberries, or fresh fruit.

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