Double Layer Raspberry Coconut Cake

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Ingredients:

2 1/2 cups gluten free all-purpose flour

2 1/2 cups almond flour

4 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

2 cups coconut sugar

1 1/3 cups coconut oil

1 cup applesauce

2 tbsp. vanilla extract

1 1/2 cups water

2 1/2 cups fresh raspberries

1/4 cup pure maple syrup

1/8 cup lemon juice

2 tbsp. water

1 tsp vanilla

2 tbsp. corn starch mixed with 2 tbsp. water

2 13-14 oz. cans of coconut cream, chilled overnight (hardened cream only, not the liquid)

2-4 tsp. maple syrup

1 tsp. vanilla

Directions:

1. Lightly grease two 9 inch round spring form pans and preheat the oven to 350 degrees.

2. In a bowl add both of the flours, baking soda, baking powder and salt. Mix to combine.

3. In a separate bowl, with an electric mixer, beat the coconut sugar and the coconut oil together until smooth. Add the applesauce and vanilla and mix to combine.

4. Add the wet ingredients, from start to the fresh raspberries, to the dry ingredients and stir together. Lastly, add the water and mix until fully combined.

5. Pour the cake batter evenly into the two spring form pans.

6. Bake for 25 to 30 minutes or until a tooth pick can be inserted in the middle and it comes out clean. Let cakes cool completely before frosting and layering.

7. In the meantime, make the raspberry filling.

8. In a medium sauce pan, add raspberries, maple syrup, lemon juice and water. Bring to a boil.

9. Once it boils, add vanilla and corn starch mixture. Reduce heat and let cook until mixture thickens, about 3 minutes.

10. Remove from heat and set aside to cool and thicken more.

11. To make the frosting, beat the coconut cream with an electric mixer for a few minutes until creamy. Slowly add the syrup and vanilla while beating. Let chill in the refrigerator until ready for use.

12. To assemble cake, spread a thick layer of the raspberry filling on the first cake layer, then add the top layer of cake, then fully frost the cake. Slice, serve and enjoy. It is best fresh but it can keep for about 4 days stored in an airtight container in the refrigerator.

Bon Appetit!

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