Looking for a gluten-free, dairy free, egg free, refined sugar free and low carb cake that’s easy to make and tastes delicious?

It sounds like an impossible task, doesn’t it? But it’s not!

And here it is. As you may know I’ve been following a lower carb, healthy fat lifestyle and this loaf has been a game changer. I’ve taken it with me to visit friends, taken it on picnics, and also frozen a couple of loaves just to have a slice every now and then.

Everyone who has had tried the loaf has loved it.

The idea behind a lower carb, healthy fat diet is to have the bulk of your diet as healthy fats. Fats improve your satiety, whereas carbs leave you wanting more carbs. And sugar gives you cravings for more sugar.

The best thing about a lower carb, healthy fat lifestyle is the feeling of satiety and not needing to snack regularly. You can read more in my post here.

It’s really easy to adapt with different fruits and or nuts, but that would change the amount of carbs in it. I’ve made it by replacing the raspberries with a can of crushed pineapple. In this case, you need to reduce the liquid just a little as the drained pineapple has more liquid than the raspberries. Pineapple is also higher carb than raspberries, so if you’re watching your carbs, other berries would be a better swap than pineapple.

You could also use some chopped walnuts instead of the coconut. There are endless varieties.

I have also been making a savoury loaf like this – but switching out the raspberries and coconut with grated zucchini and pumpkin. I’ll post the exact recipe soon, as there are a few tweaks, like leaving out the rice malt syrup and adjusting the almond flour.

This recipe was taken from Low Carb Healthy Fat Nutrition by Steph Lowe.


Raspberry and Coconut Chia Loaf

  • Author: Amanda



4 tbsp chia seeds
2 ½ cups almond flour
1 tbsp buckwheat flour
1 tsp cinnamon
1 tsp baking powder
½ tsp sea salt
½ tsp vanilla powder (or 1 tsp essence)
¼ cup coconut oil, melted
¼ cup rice malt syrup
1 tbsp apple cider vinegar
1 cup raspberries
¼ cup shredded coconut


Preheat oven to0 180ºC and line a loaf pan with baking paper.
Combine chia seeds with 240ml water, stir thoroughly and set aside for 15 mins.
In a large bowl, place almond meal, buckwheat flour, cinnamon, baking powder, salt and vanilla powder. Stir to combine.
Add coconut oil, rice malt syrup and apple cider vinegar to chia eggs and stir to combine.
Add the wet ingredients to the dry ingredient. Mix thoroughly.
Stir through the raspberries and coconut.
Allow to sit for 15 mins.
Scoop into the prepared tin and bake for 30-40 minutes, until golden on top and a skewer comes out clean.
Cool in the tin.
Cut into 10 slices and store in an airtight container – in the fridge for up to 10 days and in the freezer for up to 3 months.

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