Servings: 8-10 servings
- 1/2 cup almond meal
- 1/4 cup Hemp Yeah! Balanced Protein + Fibre
- 1/4 cup Hemp Hearts
- 1/2 cup fine unsweetened desiccated coconut
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 4 eggs
- 1 tbsp vanilla extract
- 1/2 cup coconut oil, melted
- 1 tbsp orange juice
- 1 tbsp lemon juice
- 1/4 cup honey
- 1/2 cup fresh raspberries
Preheat the oven to 350°F. Grease a 9-inch springform pan with coconut oil and place a round piece of baking/parchment paper on the bottom.
Combine almond meal, Hemp Yeah! Balanced Protein + Fibre, Hemp Hearts, desiccated coconut, coconut flour and baking powder in a large bowl.Whisk eggs in another bowl until frothy and then add in vanilla, melted coconut oil, orange juice, lemon juice, and honey.
Stir the egg mixture into the dry ingredients until the mixture is smooth and the ingredients are well combined. Transfer the mixture into the springform pan.
Insert the raspberries in a circular pattern in the top of the cake batter and place it in the oven for 25-30 minutes or until a toothpick inserted into the cake comes out clean. Slice it and enjoy!