Gluten free, grain free, nut free.
This raspberry lemon cake recipe tastes so good and is nut-free – so perfect for school lunch boxes too – if it lasts that long!
Help! It’s school holidays here and my kids are trying to eat me out of house and home. It’s a challenge coming up with enough fast nutritious snacks that keep us having fun.
We’ve finished off all the bliss balls in my freezer; blitzed some almond milk and banana smoothies; made emergency “apple sandwiches” (by squashing peanut butter between thin slices of apple); and today we ate up last night’s shepherds pie for lunch.
Luckily it rained a bit this afternoon so we all felt like baking. Family activity and meal prep combined. Love it.
This cake was so good (and nut free!) so it’s going on the lunchbox roster. Next time, I’ll make two loaves, slice them up when cool and keep pieces frozen in the freezer ready to pop into lunchboxes when school starts again.
I’ve sourced some beautiful organic frozen raspberries for this recipe but you could also use fresh raspberries, blueberries or even chopped strawberries on top.
Raspberry Lemon Cake
- 1/2 cup coconut flour
- 2 cups desiccated coconut
- 4 free range eggs
- 1 cup natural Greek yoghurt
- 2 tablespoons of water
- 1/3 cup raw honey
- 1 tablespoon coconut oil
- 1 juice and zest of one lemon
- 1 teaspoon bicarb soda
- 1/4 cup frozen organic raspberries
- Preheat oven to 170C.
- Combine all ingredients except bicarb and raspberries into a large mixing bowl.
- Add bicarb soda last and gently stir through. The mix should fizz a little and this will help it rise in the oven.
- Pour into a loaf tin lined with baking paper.
- Sprinkle frozen raspberries on top.
- Bake for 45 minutes.
- To ensure the middle is cooked, try inserting a knife or cake tester into the middle and if it comes out clean - it's done! Enjoy.