Breakfaststories

As of late I’m really looking forward to summer. As I’ve written in my previous post (this one) it feels pretty spring-ish around here and that really makes me miss summer. So in honor of my favorite time of the year I made a raspberry and coconut cake. Doesn’t it sound like summer in your ears? Also as an old german proverb says ‚sour makes funny‘ and frozen raspberries definitely are at least a tad bit sour.

Also featured in this post are flowers my boss from the market I work at gave to me. I mean.. isn’t that color just lovely? But not quite as lovely as she is.. I adore people that radiate so much love around them. Hope you’re having a great weekend and enjoy the recipe!

Ingredients

(for a 24Ø tin)

Batter

100 g vegan butter

60 g coconut oil

200 g sugar

200 g flour

50 g shredded coconut

1 dl coconut cream

3 tbsp grounded flax seeds + 9 tbsp water

1 tsp baking powder

1/2 tsp baking soda

250 g frozen raspberries

Topping

2-3 coconut flakes

Instructions

(Preparation time 20 minutes

+ 55-65 minutes baking time)

1. Start by pouring the flaxseeds and water into a glass, stir and set aside. If you don’t have grounded ones, just blend them quickly (make sure all seeds are actually cut, they won’t soak up the water otherwise). Preheat the oven to 160° C fan function and prepare the baking tin by covering it with a tiny bit of butter or parchment paper.

2. Put the butter and sugar in a bowl and mix well. Then add the coconut cream and soaked flax seeds and mix again. Little by little start adding all the dry ingredients. Make sure that the baking powder and baking soda are evenly spread throughout the dough. Add the frozen raspberries in the end using a spoon. This way the batter will stay white and the raspberries will pop out as pink dots in the cake. As soon as you added the them to the dough quickly transfer it into the tin (the dough will freeze if you wait to long, which makes it harder to spread it out evenly, but is not dramatic as it won’t change the outcome of the cake).

3. Then put it in the oven for 55-65 minutes. Use the needle trick to make sure you don’t over or under bake it. Therefore stick a big wooden or metal needle in the cake whilst it’s still in the oven. If there’s no dough sticking to the needle you’re ready to go. Another sign that the cake is ready is, that the surface will crack up a bit.

Another thing to keep in mind when baking with baking powder is to never quickly open the oven as it will make the cake collapse. Open the door slowly (I mean very slowly) so it won’t happen.

4. Then take the cake out of the oven. Let the cake cool briefly, then remove from the tin and carefully turn onto a cake rack. Sprinkle it with the coconut flakes. Serve warm or let cool down completely. Tastes great either way!