Almond-Coconut-Raspberry Streusel Cake


6 Eggs

220g Almond flour

2 tsp Baking powder (without aluminium, otherwise the fruits going to turn blue)

75g Stevia

3 Tbsp Rice Syrup

65g Coconut oil, melted

1 tsp Vanilla Extract

pinch of Salt

250g Raspberry



100g Coconut flake

40g Coconut oil, melted

Prep.Time: 15 Minutes

Baking time: 50 Minutes

You’ll need: Ball whisk, Flexi-Beater


  1. Preheat oven to 180C.
  2. Attach ball whisk to your mixer
  3. Mix almond flour, baking powder, and stevia, then set aside
  4. Separate egg yolks from egg whites. Pour the egg whites and a pinch of salt in the bowl, and beat until soft peaks form, then transfer to a clean bowl and set aside
  5. Cream egg yolk, rice syrup and vanilla extract
  6. Attach Felxi-beater and mix in the flour mixture until well combined
  7. Gently incorporate egg whites, spoon the cake mixture in a prepared baking tin and smooth the surface with the back of a spoon
  8. Mix coconut flakes and melted coconut oil
  9. Scatter the raspberries over the batter, then top it with coconut streusel
  10. Bake in preheated oven for 50 minutes

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