Raspberry lemon cake – elimination diet, free of eggs, dairy, cocoa, gluten and sugar

This moist sumptuous raspberry lemon cake is free of eggs, dairy, cocoa, gluten and sugar, so essentially vegan. I had to find a way to have cake on the mind body garden day event I was running last weekend. I am currently on an elimination diet do resolve my very long standing snotty nose and mucus production.

If you have been looking at my recipes before you know I have been gluten and sugar free for quite some time- the really hard thing was giving up cocoa, cream and butter- I really like those – a lot.

Eggs are hard to give up because they seem so essential for so many recipes. I was glad that I managed to find inspiration for this recipe, I have made it 3 times in the last week, one trial one real deal for the event and then another just because I like the marzipan like texture and the zestiness.

If you are are worried about baking without eggs, and you think that’s not cake think again.

I had two skeptics taste the result and both liked the Raspberry lemon cake. I have used Raspberries in this recipe but you can use any fruit you like, my garden has been very generous this year providing tones and tones of berries.

 

Makes: 11  8.5×4.5 mini loafs or a small one piece cake

Prep time: 25-45 min (depending on whether you are making apple sauce from scratch)

Cooking: 30min at 180 degree celsius pre heated oven (middle shelf)

Cooling time: 60min  

 

Ingredients:

• 160g Coconut flour
• 85g Almond flour
• 104g Stevia-sweet Granules
• 16g Baking powder
• 1 pinch of Salt – optional
• 1/2 tbsp Xanthan Gum (works also without)
• 180g Coconut oil
• 345g Apple sauce (home made unsweetened 6 medium apples with a vanilla pod)
• 3tbsp Lemon juice
• 200g Raspberries  (you can use any fruit or berry you like)

 Instructions:

1. per-heat oven to 180 degree Celsius
2. sift all flours into a bowl and mix well
3. melt coconut oil over low heat
4. cook apple sauce or use ready made
5. mix all ingredients apart from the raspberries until you get a thick nearly dough like constancy.
6. add in raspberries, don’t worry if they do not mix in well or break apart.
7. when you fill the dough into the baking pan or moulds you can arrange them to be distribute to your liking in the dough
8. bake 10min, turn, repeat until evenly gold brown
9. place on cooling rack and then in the fridge, the coconut oil will go solid in the fridge holding the cakes together better

I think I will try to have Lavender Lemon bars based on this recipe when it is time to cut it in July.

 

Do you have food or ingredients that you have to avoid for health reasons?

Do you feel it is restrictive or have you embrace it as a challenge and opportunity to explore new recipes? 

Let me know how you like this cake and which fruit you are using inside.

MK xx