An old time favourite which Lucy Bee has jazzed up with coconut oil and coconut sugar, and it works so well! My little sister made this cake for the family a few months back and I absolutely loved it, so I had to make another – and of course share the recipe with you. You can used fresh or frozen raspberries, although you may need to increase the cook time by a few extra minutes if you use frozen raspberries. Enjoy!

200g ground almonds
150g coconut oil, melted
140g coconut sugar
150g self raising flour
3 medium eggs
250g raspberries (fresh or frozen)
3 tbsp flaked almonds

  1. Preheat the oven to 180 C, 350 F, gas mark 4.
  2. Base-line and grease a deep 20cm loose-bottomed cake tin.
  3. Mix the ground almonds, Lucy Bee Coconut Oil, Lucy Bee Coconut Sugar, flour, and eggs in a food processor or use hand whisk until well combined.
  4. Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread Рyou might find this easier to do with your fingers.
  5. Scatter with flaked almonds and bake for approximately 50 minutes, until golden and a knife inserted into the cake comes out clean. If using frozen raspberries, it may need a little longer – upto 60 minutes.
    Cool to remove from the tin. Store in an airtight container.

Recipe: https://www.lucybee.com/coconut-oil-recipes/index/raspberry-bakewell-cake/