Raspberry and Coconut Celebration Cake
Recently we were invited to friends for a Christmas catch-up and when asked what I could bring, there was a request for dessert
But not just any dessert. It needed to be gluten, dairy and nut-free…
and delicious of course (as my reputation was on the line!)
Since I’m always up for a challenge, I immediately started to think what to do
And this is what I came up with…
A sponge made using beans
An ‘icing’ from tofu
And who doesn’t love raspberries 🙂
This is an incredibly delicious, very healthy celebration-style cake that just happens to be gluten, dairy and nut-free
One that even without the need to avoid any of those things, you can still definitely enjoy!
YUM!
Raspberry and Coconut Celebration Cake
Prep time
Cook time
Total time
Author: Caroline Trickey from Healthy Home Cafe
Serves: 20 cm cake
Ingredients
- 2 tins (480 grams) or 3 cups of cooked butter (also known as lima) beans or cannellini beans, drained
- ⅓ cup macadamia or extra virgin olive oil
- 1 cup brown sugar
- 2 teaspoons pure vanilla essence
- 4 eggs
- 3 teaspoons baking powder
- 1⅓ cups desiccated coconut
- Tofu icing
- 300 grams silken firm tofu
- 1 tablespoon coconut flour
- 1-2 tablespoons maple syrup
- 2 teaspoons vanilla essence
- raspberry chia jam (recipe on my site) or other raspberry jam
- 1-2 punnets fresh raspberries
- shredded coconut, for decorating
Instructions
- Heat oven to 165 degrees, then lightly oil and line the base of 2 x 20cm (8 inch) round cake tins with baking paper
- Place beans in the bowl of a food processor along with the oil, sugar and vanilla
- Blend until the beans are completely smooth and other ingredients well incorporated (this may take a few minutes, but only took about 30 seconds in my thermomix, speed 5)
- Scrape down the sides of the bowl as necessary
- Add the eggs, baking powder and desiccated coconut and blend until combined
- Divide the batter evenly between the two pans and bake in the preheated oven for 30-35 minutes or until when pressed gently on the top, the cake springs back (or until a tooth pick inserted in the centre comes out clean!)
- Allow to cool completely before decorating.
- While the cake is cooking, make the 'icing'
- Place tofu, coconut flour, maple syrup and vanilla in a food processor and blend until smooth.
- Store in the fridge until ready to use.
- To assemble:
- Using a long knife, cut cakes in half horizontally
- Spread the bottom half with jam, and place the top back on
- Place one cake on the serving plate or cake stand and cover the top with ¼ of the tofu icing and sprinkle with raspberries (if using 2 punnets)
- Place the other cake on top, then cover entire cake with tofu icing
- Sprinkle with shredded coconut and decorate the top with remaining raspberries.
- Note: Cake is fine to leave out of the fridge for up to 1 hour and best served at room temperature
- Enjoy 🙂
who wants the last slice?
