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Berry + Coconut Celebration Cake

Berry + Coconut Celebration Cake

Today I thought I’d post my lush berry coconut cake that I often make for special occasions such as Christmas and birthdays. I love the simplicity of this cake and it’s perfect for those on low sugar, gluten free, digestive health diets or primal eating plans. It’s remodelled from the classic Victoria sponge cake that I used to make regularly as a pastry chef back in the day and the simple combination of berries and coconut is just purely delicious. I’ve doubled the recipe to make 2 decent sized cakes that I’ve stacked with my smashed berry + vanilla jam.

What’s great about it

I’ve used coconut flour mainly to make it gluten free and nut free so it’s kind to sensitive digestive systems. Coconut flour also doesn’t give you that high blood sugar / insulin spike that you can often get with refined white flours. Raspberries and other berries are high in antioxidants which can help to neutralise free radicals. They also marry perfectly with coconut making them taste amazing. I’ve used macadamia nut oil to make this cake, which works really well with baking – giving it a lovely buttery flavour. The oil is also an anti-inflammatory fat, that is kind to your arteries and can support good health and wellbeing. If you want this cake to be nut free make sure to use a good cold pressed coconut oil, butter or olive oil instead.

+ ingredients & methods +

ingredients (Makes 12 slices)

 

THE  COMPLETE  RECIPE IS FEATURED IN  MY NEW COOKBOOK HEALTHY BAKING

method

+ notes & inspiration +

Yummy Simple Frosting ideas:

  •  Thick Greek style yoghurt or coconut yoghurt.
  •  For yummy cashew / macadamia nut cream combine 1 cup of raw cashew or macadamia nuts with ½ cup of water, coconut milk or orange juice and a little vanilla. Blend in a good high speed blender until smooth and creamy. Allow to thicken and settle in the fridge before using.
  •  To make the vanilla soy cream, combine in a high speed blender 300 g silken tofu with 2 teaspoons organic maple syrup and 1 teaspoon natural vanilla extract. Process until smooth and creamy. For a thicker cream, add 50 – 80 g cashew or macadamia nuts and process until creamy.
  • For a creamy cheesecake style frosting, combine 250 g (9 oz) soft cream cheese such as quark with a little lemon zest, juice, vanilla and a little organic maple syrup or raw honey to taste. Beat well until combined and creamy.
  • For a chocolate cream frosting combine 2 ripe avocados, ¼ cup cocoa or cacao powder, ¼ cup raw honey or organic maple syrup, a pinch of sea salt and 1 teaspoon vanilla bean paste. Blend in a Vitamix until smooth and creamy. Add a little splash of water for a smoother and fluffier consistency.
  • Make a white chocolate ganache by heating 120 ml coconut cream or quality organic cream in a small pot. Once boiled, remove from the heat. Add  200 g / 7 oz of quality white chocolate pieces and mix through until it has melted through the cream and look thick and glossy. Allow to cool at room temperature until you have a spreadable consistency. Top with coconut flakes and berries.
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