When I run out of baking midweek I have a love/ hate thing going on with paleo. I love that I am nourishing my children with food I have made from scratch, but I hate that when I run out there’s no running to the supermarket. Even for something nutritious. It means hauling out all my equipment and making everything from scratch often including the flour. However getting my bake on is always rewarding. It’s good for my soul and I produce something yummy AND nutritious.
So yesterday I looked at the empty containers that were filled with baking only 2 days before and heaved a big *slightly frustrated* sigh. But then I remembered this recipe I had wanted to try, a paleo lemony cake that I knew would be amazing with raspberries…and immediately felt better. Nothing like trying a new recipe to try to raise the spirits!
It’s so good! This is another cake that is not super sweet. I did not add any sweeteners in it but I think next time I would add a little maple syrup. Having said that my husband loves it just as it is! This is another fabulous recipe for the school lunchbox as it holds it’s shape and is easy to eat.
It’s adapted from Paleo Sweets & Treats by Heather Connell- Lemon Blueberry Bundt cake
- 8 Medjool dates
- 8 eggs
- 2 tsp Vanilla extract
- 1 tbsp Lemon juice
- 2 tsp Lemon zest
- 1/2 cup canned Coconut milk
- 1/3 cup Coconut oil (melted)
- 2 tbsp Maple syrup (optional)
- 3/4 cup Coconut flour
- 1/2 cup Almond flour
- 1 tsp unflavoured Gelatin
- 1 tsp Baking soda
- 1/2 tsp Sea salt
- 1 drop dōTERRA Cinnamon essential oil
- 2 drops dōTERRA Ginger essential oil
- 1 cup of Raspberries (I used frozen ones)
- Preheat oven to 180°C (350°F) and line a loaf tin with cooking paper.
- In the bowl of a food processor add the dates, eggs, vanilla extract, lemon juice, lemon zest, coconut milk, coconut oil, maple syrup, dōTERRA Cinnamon and Ginger essential oils. Process until smooth.
- In a clean bowl mix together the dry ingredients and add to the food processor bowl. Process until combined.
- Pour mixture back into bowl used for the dry ingredients and fold the raspberries into the mixture.
- Spoon batter into the loaf tin and bake for 60 minutes, or until golden and a toothpick inserted into the cake comes out clean.
- Cool the cake and remove from the loaf tin.
- Slice and serve. Store the cake in an airtight container in the fridge.