Coconut & Raspberry Matcha Cake!

I had absolutely no intention of baking today but I got home to a parcel form vita coco and it contained some of their amazing coconut oil so I just had to! I didn’t even have my lunch first BUT thankfully this only took 15 mins to whip up and ohhhh my goodness it is incredible!

A little bit about coconut oil…

I use coconut oil a lot in my cooking, baking and even my beauty regimen. I like to leave it in my hair overnight (when possible) and add a little to the ends after I wash my hair too. I love how versetile it is! Vita coco coconut oil is unrefined, meaning no chemicals have been used on the coconut meat prior to oil extraction. It is unrefined, cold pressed and organic!

Coconut oil is very different from most other cooking oils and contains a unique composition of fatty acids, which are about 90% saturated. However, it is most unique for its high content of the medium chain fatty acid (MCFA) lauric acid, which makes up around 40% of its total fat content. Most saturated acids are long-chain, which are the ones that are typically known as being the ‘bad fats . However, MCFA’s, the fats found in coconut oil, are easily absorbed into the bloodstream during digestion and are readily and rapidly used as energy for the body. When they are metabolized, ketones are generated, which can be used by the brain, heart, and other tissues in the body – all in all they are a very efficient energy source. They are also less likely to be stored as fat by the body when compared to long-chain fatty acids (however don’t overdo it, everything in moderation!!). Anyway, without further ado here’s the recipe!

Serves: 8



  • 1 banana, mashed
  • 1 tsp apple cider vinegar
  • 1 tsp coconut oil (melted, plus extra for greasing)
  • 2 tbsp maple syrup
  • 2/3 cup coconut milk
  • 1 flax egg
  • 1/4 cup granulated sugar
  • 1/2 cup coconut flour
  • 1/4 cup plain flour
  • 1 tsp baking powder
  • 50g coconut flakes
  • 50g frozen raspberries
  • Optional: 1/2 tsp coconut oil + 35g white chocolate bar (I used tesco free from), gently melted and drizzled over


  1. Preheat oven to 180c and grease a sandwich tin with coconut oil
  2. In a large bowl, combine the banana, apple cider vinegar, flax egg, coconut oil, maple syrup and coconut milk and mix well. Add the sugar and mix again.
  3. In another bowl combine the coconut flour, matcha, baking powder and sift in the plain flour. Mix well.
  4. Combine both mixtures together
  5. Fold through the coconut flakes and frozen raspberries.
  6. Bake in the oven for 20 minutes. After 20 minutes, cover with foil and bake for another 20.
  7. Allow to cool in the tin for 10 minutes, gentle remove and allow to cool on a wire rack for another 10.
  8. Drizzle over white choc, serve up and enjoy!

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