Raspberry Coconut Cake

1 Jun

This is a delicious, lightly sweet dessert, full of good-for-you ingredients!


1/2 cup oat flour

1/2 cup coconut flour

1/2 tsp salt

2 tsp baking soda

1/4 cup coconut oil, melted

1/2 cup egg beaters

1 cup almond milk

4 Tbsp agave nectar  (or sweetener of choice)

1 cup raspberries (fresh or frozen and thawed)

Mix all ingredients except raspberries.  Spray 8X8 pan with pam.  Put half of batter in pan, sprinkle raspberries on top, and put rest of batter gently on top of raspberries.  Bake at 350 for 26-40 minutes (to be honest, I forgot to write this down!)   Just check and when a toothpick inserted in center comes out clean it is done.  The sides will be golden brown.  Cut into 10 slices.

Nutritional info for 10 servings:  190 calories, 12g fat, 16g carb, 5g fiber, and 4.5g protein.

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