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Coconut Raspberry Almond Slice


Do you love having a slice of cake when you come to Family Chiropractic?

Well, this one is one of our most loved recipes.

Made for us each week by Deltry, who many of you will know as one of the smiling faces greeting you when you come in to Family Chiropractic Bundaberg. If you are looking for something without gluten and with a dairy free option that will hit that sweet spot, try this cake out.


  • 1 1/2 cups almond meal or combination of almond and hazelnut meal
  • 3/4 cup rapadura sugar (can use less)
  • 3/4 cup desiccated coconut
  • 4 eggs
  • 2 tsp vanilla extract
  • 150g butter softened or for a dairy free version the same amount of coconut oil cooled
  • 2 teaspoons of baking powder
  • 1/2 cup (55g) fresh or frozen raspberries or blueberries.

Putting it together:

  • Preheat oven to 180°C (350°F) or 165°C fan forced, lightly grease a tray line base and sides with baking paper.
  • In a large bowl, stir together almond meal, sugar, baking powder and coconut.
  • In a medium bowl, whisk the eggs and vanilla extract until combined. Slowly whisk in the melted butter.
  • Add butter or oil mixture into the almond mixture, stirring until smooth.
  • Pour batter into the prepared pan, then dot the top with the raspberries.
  • Bake 25 -30 minutes, until the cake is golden and the top springs when you press it lightly.
  • Cool in pan for 5 minutes, then transfer the cake to a wire rack to cool completely.