Try this healthy almond and raspberry cake warm or cold. 

Serves 8

Time to prep and cook – 1 hour 


  • 120g melted coconut oil or 175g butter
  • 125g coconut sugar
  • 3 medium eggs
  • 1 tbsp buckwheat flour or plain gluten free flour
  • 1 tsp vanilla extract
  • 175g ground almonds
  • 100g dark chocolate – broken into large pieces
  • 120g fresh raspberries (x1 punnet)
  • Icing sugar to dust the top for serving 


  1. Heat the oven to 180C (160C fan). Grease the inside of a 23cm loose bottomed cake tin. Line with parchment paper – leave the paper higher on the sides.
  2. Whisk together the oil/butter and coconut sugar until smooth.
  3. Beat in the eggs one by one.
  4. Add the flour, vanilla extract and ground almonds and whisk until everything is fully mixed. 
  5. Stir in the broken dark chocolate.
  6. Pour the mixture into the cake tin. 
  7. Place the raspberries on top and press them gently into the mixture. 
  8. Bake in the oven for 30-40 minutes until the cake is golden brown on top.
  9. Leave to cool in tin for half an hour, remove, then dust with icing sugar to serve (optional).

Serve warm with greek yoghurt and berries or cold as a delicious slice of cake and a green tea!

Posted by Sarah@Kaido


  1. 1 table spoon of flour??? really??



    1. Hi Nuri, yes just 1 table spoon as the ground almonds act as the substitute 🙂



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