Prep time: 20 mins
Cooking time: 45 mins
Serves: 1 loaf (approx. 8-10)
Ingredients
— 1 1/2 cup self raising flour
— 1 cup almond flour
— 1/2 tsp baking powder
— 1/3 cup coconut oil, melted
— 1/2 cup maple syrup
— 2/3 cup almond milk
— 1 egg
— 1 tsp vanilla essence
— 1 x punnet of Raspberries, mashed
Glaze
— 4 heaped tbsp icing sugar
— 1 tsp of mashed raspberries
— Dash of water
— desiccated coconut, to sprinkle
Method
Cake
- Preheat the oven to 170°C. Grease and line a 1L loaf tin with baking paper.
- In a large bowl, combine the self-raising flour, almond flour and baking powder. In a separate bowl, whisk together the melted coconut oil, maple syrup, almond milk, egg and vanilla.
- Add the wet ingredients to the dry and mix until just combined.
- Spoon half of the batter into the prepared tin. Spread over a layer of the mashed raspberries, reserving a small amount for the glaze. Top with the remaining batter.
- Bake for 40–45 minutes, or until risen, lightly golden and a skewer inserted into the centre comes out clean. Allow to cool before removing from the tin.
Glaze
6. In a small bowl, mix the icing sugar, mashed raspberries and a dash of water until smooth and pourable.
- Drizzle over the cooled loaf, add the remaining mashed raspberries down the centre and finish with a sprinkle of desiccated coconut.
- Allow the glaze to set before slicing and serving.
