Recipe

Mixed berry coconut layer cake

A layer cake for all to enjoy.

Aug 09, 2021 2:00pm
  • 45 mins cooking
  • Serves 6
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You'll love this gluten-free mixed berry coconut layer cake topped with coconut yoghurt and and fresh mixed berries.
Looking for more gluten-free cake?

Ingredients

  • 6 free-range eggs
  • 2 teaspoons vanilla bean paste
  • ¾ cup (165g) maple sugar
  • ¼ cup (60g) coconut oil, melted
  • 1½ cups (180g) ground almonds
  • ¾ cup (100g) gluten-free plain flour
  • 1 teaspoon gluten-free baking powder
  • 500 grams coconut yoghurt
  • 125 grams fresh raspberries
  • 125 grams fresh blueberries

Method

  • 1
    Preheat oven to 180°C. Grease and line two 20cm round cake pans with baking paper.
  • 2
    Beat eggs, paste and maple sugar in a small bowl with an electric mixer for 10 minutes or until light and creamy. Add coconut oil; beat for a further 3 minutes.
  • 3
    Transfer mixture to a large bowl; gently stir in ground almonds, and sifted flour and baking powder. Spoon mixture evenly between pans.
  • 4
    Bake cakes, rotating pans halfway through cooking, for 30 minutes or until cakes spring back when lightly pressed with finger. Turn cakes immediately, top-side down, onto wire racks to cool.
  • 5
    Place one cake layer on serving plate; top with half the yoghurt and half the berries. Top with second cake, then remaining yoghurt and remaining berries.

Notes

Cake is best made and assembled on day of serving.

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