Fresh raspberry cake


Fresh raspberry cake (gluten-free, dairy-free, low glycemic load)

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
5 from 2 votes
Servings 8
This beautiful cake is perfect for a special occasion, like a birthday, or simply as a special treat. It is deliciously fresh and feels like spring with its raspberries and blueberries. As for the orange blossom and rose essences... hmmm... I will leave you to taste it!


Electric mixer
2x 8-inch (20 cm) springform baking pans
Food processor (opt.)
Stand mixer (opt.)

"opt." means that the equipment is optional. You can use it if you want to, to go faster or to batch cook.


For the sponge cakes

  • 2 eggs
  • 100 g almonds - or wholemeal ground almonds
  • 105 g maple sirup
  • 1 tsp baking soda
  • ½ tbsp orange blossom essence - ½ tsp = 7.5 ml
  • ½ tbsp rose essence - ½ tsp = 7.5 ml
  • 1 pinch salt

For the coconut whipped cream

  • 1 can coconut milk - 1 can = 400 g. Stored in the refrigerator for at least 24 hours, in the coolest part. See note below.
  • 1 tbsp maple sirup
  • 1 tsp vanilla powder


  • 250 g blueberries - more or less, depending on their size
  • 250 g raspberries - more or less, depending on their size


  • Preheat the oven to 180 °C (360 °F), fan setting.
  • Place the bowl you will use to prepare the whipped cream in the refrigerator to cool.
  • Oil your two baking pans with a little virgin coconut oil, or line them with baking parchment.

For the sponge cakes

  • Put the two eggs in a bowl and whisk them (with an electric mixer or a stand mixer) for 2-3 minutes, until they are nice and foamy.
  • Add all the other ingredients and combine gently with a whisk.
  • Pour half of the mixture into each pan and bake for 10 minutes.
  • Once out of the oven, remove the sides of the pans, but not the bottoms (the sponge cakes would just break while they are hot) and leave the cakes to cool.

For the coconut whipped cream

  • Take the can of coconut milk out of the fridge and strain the milk to separate the firm parts from the liquid. We will only be using the firm parts (the liquid can be kept for another recipe).
  • Remove the bowl from the refrigerator and place the firm parts of the coconut milk inside. With an electric whisk or a stand mixer, whip the coconut for several minutes until smooth and firm. The consistency should be similar to that of a normal whipped cream.
  • Add the vanilla and maple syrup to the whipped cream and mix for a few seconds.
  • Return the bowl to the refrigerator.


  • Once the sponge cakes have cooled, remove the bottoms of the pans with a thin spatula.
  • Place the first sponge cake on a cake plate and spread half the whipped cream on top.
  • Cover the whipped cream layer with a layer of blueberries.
  • Place the second sponge cake on top of the first one and proceed in the same way, spreading the rest of the whipped cream.
  • Finally, arrange the raspberries on top of the whipped cream.
  • Put the cake back in the fridge until it is time to enjoy it.


Pans and baking method: you can make this recipe with a single cake pan: 
  • either by baking the sponge cakes one after the other;
  • or by pouring all the dough at once to obtain a thicker sponge cake that you will cut in two with a large bread knife (once it is cool).
Coconut milk: the longer you leave the coconut milk in the fridge (2-3 days or more), the easier the whipped cream will be to make, as its texture will be thick enough. To be able to make whipped cream whenever you want (for other recipes for example), I suggest you always keep a can of coconut milk in your fridge. If your fridge has a special drawer that keeps produce close to 0 °C (32 °F), just slip a can in there!
The coconut milk should be as pure and plain as possible. 100% pure coconut milk. Nothing processed, nothing low-fat, or you may not get the texture you want. If you don't get the result you would expect, or if the can doesn't contain enough solids after sitting in the fridge, try other brands of coconut milk. You're sure to find a suitable one without too much effort.


Serving: 1 slice | Calories: 258 kcal | Carbohydrates: 23 g | Proteins: 6 g | Fats: 18 g | Saturated fats: 10 g | Trans fats: 1 g | Cholesterol: 41 mg | Sodium: 166 mg | Potassium: 315 mg | Fiber: 4 g | Sugar: 14 g | Vitamin A: 87 IU | Vitamin B1: 1 mg | Vitamin B2: 1 mg | Vitamin B3: 1 mg | Vitamin B5: 1 mg | Vitamin B6: 1 mg | Vitamin B12: 1 µg | Vitamin C: 12 mg | Vitamin D: 1 µg | Vitamin E: 4 mg | Vitamin K: 9 µg | Calcium: 74 mg | Copper: 1 mg | Folates: 27 µg | Iron: 3 mg | Manganese: 1 mg | Magnesium: 69 mg | Phosphorus: 141 mg | Selenium: 4 µg | Zinc: 1 mg | Glycemic load, estimated: 7.9
Keyword coconut whipped cream, raspberry cake
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Welcome to Light & Delight!

I am Louise and I offer you tasty gluten-free, dairy-free and refined sugar-free recipes that will delight kids and grown-ups alike. But also information, advice and tools to help you get organized and handle your dietary challenges as lightly as possible!

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