Valentine'S Day Cake – a delicious recipe with eggs, coconut milk, honey, coconut oil, vanilla essence, frozen raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the first six ingredients in a food processor and process until smooth.
2
Add the bicarbonate soda to the almond meal and mix with the other ingredients in the food processor.
3
Lightly oil (I use coconut oil) your preferred shape of baking tin and then dust with coconut flour. This will prevent the cake from sticking to the tin after it has finished baking.
4
Bake for 30-40 minutes. The time varies according to the depth of tin you use. If you are using this recipe to make muffins then the baking time will be 30 minutes. You can tell when the cake is ready as it will feel firm when you press the top. Also, make sure the cake is placed on the lower rack so that the top of the cake is at the centre of the oven.
5
Top with a sprinkle of finely grated coconut and fresh raspberries.
1360
kcal
Calories
110
g
Fat
67
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 eggs, 1/2 cup coconut milk, 1/2 cup honey, 3 tablespoons coconut oil, and more.
Yes, Valentine'S Day Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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