Ingredients
Scale
- 1 cup coconut flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 3 large eggs (room temperature)
- 1 cup full-fat coconut milk
- 2 tsp pure vanilla extract
- 1 cup fresh raspberries
- 1 tbsp agar-agar powder
Instructions
- Preheat oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, whisk together coconut flour, sugar, and baking powder.
- In another bowl, beat eggs until frothy; mix in coconut milk and vanilla extract.
- Fold wet mixture into dry ingredients until just combined.
- In a saucepan over low heat, combine raspberries and agar-agar powder; cook until thickened.
- Divide batter between pans, swirling raspberry sauce gently into the batter.
- Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 70mg
Keywords: For a dairy-free option, substitute coconut milk with almond milk. You can also swap raspberries for strawberries or blueberries to create different flavor variations.