Raspberry Valentine Cake
Prep time: 
Cook time: 
Total time: 
  • 1 cup apple purée
1/2 cup softened palm shortening
  • ½ cup runny honey
2/3 cup coconut flour
1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 gelatin eggs, as follows:
  • 2 tablespoons gelatin
  • 2 tablespoons lemon juice
  • 2 tablespoons just-boiled water
  1. Place a couple of baking sheets into the oven and preheat to 350F/180C. Line the base and sides of two 6-inch cake pans with parchment paper.
  2. Put the apple purée, shortening and honey into the bowl of a standing or hand mixer and combine thoroughly. The shortening will probably look a bit ‘splitty’ but that is fine. Sift in the coconut flour, baking soda and salt. Mix again until combined.
  3. Now make the gelatin eggs. Put the gelatin and lemon juice into a small bowl and mix until throughly combined. Add the boiled water and whisk quickly until the gelatin has melted and the mixture looks frothy. With the motor running, pour the gelatin eggs into the bowl and whizz again for a few seconds to fully incorporate the ‘eggs’.
  4. Divide the mixture between the prepared tins, level the surfaces and place onto the hot baking sheets. It may look a little odd as you’re scooping it out of the bowl but this is normal. Cook for one hour until lightly browned and just firm to the touch. Allow to cool in the tins completely, before transferring to a wire rack. The cakes will firm up more as they cool. Once cold, wrap up separately and keep overnight or until needed.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/raspberry-valentine-cake/