Taste of Thursday with Petite Kitchen: Almond Raspberry Cake with Crispy Coconut Crumble

This super moist almond cake has added raspberries to give a slight tartness to the honey sweetened base. It is then topped with a crispy coconut crumble, making it free of refined sugar, dairy and gluten. Perfectly moist, and subtly sweet, just how I like it. Enjoy!

2 1/2 cups ground almonds
5 tbsp honey
5 eggs
1 tsp baking soda
1 tsp pure vanilla extract
1 1/2 cups of frozen or fresh raspberries

for the topping:
1 cup coconut flakes or shredded coconut
1 tbsp coconut oil

Preheat the oven to 150°C and grease a cake tin with coconut oil. In a food processor, add the almonds, honey, eggs, baking soda and vanilla. Process until smooth. Using a spatula, gently fold the raspberries in to the batter until well incorporated.

In a small bowl, add the coconut flakes and the coconut oil. Mix until until well combined.

Pour the batter in to the prepared cake tin, then top with the coconut mixture. Bake for 45-60 minutes or until a skewer comes out clean. Allow cake to cool completely before removing from tin or it may break.

Serves 8.

xxPetite Kitchen.