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Recipes/Blog

Raspberry Coulis Cake

This is a super quick, (almost one bowl) type of cake.  

I usually make my own raspberry coulis by bringing to the boil raspberries, a touch of water and maple syrup. Then blend and strain to remove seeds.  This cake is best served warmish with vanilla, vegan ice-cream!

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8

Ingredients

2 flax eggs (one egg is one tablespoon flax meal and three tablespoons water)

1 cup coconut cream

1/2 cup maple syrup

1/2 cup olive oil

1/2 cup coconut sugar

1/2 cup raspberry coulils

1/2 cup soy milk

1 teaspoon vanilla extract

1 cup almond meal

1 1/2 cups gluten free flour

1 teaspoon bicarb soda

1 1/2 teaspoons baking powder

Notes/tips:

Freeze individual portions wrapped in baking paper and sealed

Method

  • Make flax egg by mixing six tablespoons of water with two tablespoons of flax meal. Let sit for two minutes.
  • Mix wet ingredients with flax and coconut sugar.
  • In second bowl mix dry ingredients.
  • Add the dry ingredients into the wet mixture and fold gently to form a cake batter.
  • Then gently pour in the raspberry coulis and gently fold through.
  • Place in a 20cm greased cake tin and bake at 180 degrees for 40 minutes.

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