Almond coconut cake

Kokos amandel cake

1 cake 


  • 100 g coconut oil
  • 4 tablespoons honey
  • 6 tablespoons goat yoghurt
  • 70 g buckwheat
  • 70 g almond flour
  • 70 g shredded coconut
  • 3 egg whites
  • 10 dried dates
  • Fresh or frozen raspberries
  • Pinch of Sea salt


  1. Preheat oven at 160 C.
  2. Melt coconut oil and mix with yoghurt and honey.
  3. Add buckwheat, almond flour rand shredded coconut. 
  4. Remove pits from dates. Cut in pieces and add to mixture.
  5. Separate the eggs, whisk egg whites until creamy. Mix with rest of ingredients.
  6. Cook the cake for 40 minutes (muffins for 20-24 minutes) in the oven.
  7. When the cake is ready let it cool down by removing the cake form.
  8. Cut the cake in pieces and keep them in aluminum foil in the fridge or freezer.
  9. Serve with raspberries on the side. Frozen raspberries will defrost in 5 min and can be eaten cold.

Recipe by Sigrid –