I made a lovely group of friends during my first pregnancy and have been lucky enough to stay in touch with them. It had been a while since I’d seen them as I’ve returned to work after baby number 2 and am no longer around when they are in the week.

I invited them over for tea last weekend and wanted to make something a bit healthier than usual. Partly to make me feel less guilty for eating cake and partly because I couldn’t bear the thought of the aftermath of a sugar spike with 3 lots of two year olds in the house. The cake is low carb because it uses ground almonds, coconut flour and agave. Coconut flour is porous and needs loads more liquid than normal flour. You may find you need even more than the cup I’ve put in here.

This was even more delicious the next day but store in the fridge because of the fresh raspberries.

Coconut and raspberry cake

80g ground almonds
120g coconut flour
2 tsp baking powder
4 eggs
150g fresh or frozen raspberries
100g coconut oil melted and cooled
1tsp vanilla essence
1 cup agave syrup
1 cup of boiling hot water
24″ spring form cake pan lined

Place dry ingredients into a bowl
In a separate bowl whisk eggs with oil, vanilla and agave. When frothy, fold wet mixture into dry.
Gently incorporate the raspberries and tip mixture into cake tin.
Bake at GM 4 for around 1 hour or until skewer comes out clean.

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