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Flourless Raspberry & Coconut Loaf


  • 4 flax eggs (4 tbsp flaxmeal + 12 tbsp water)
  • 2/3 cup apple sauce
  • 1 cup Cocobella Vanilla Coconut Yoghurt
  • 1/2 cup honey (or pure maple syrup for vegan option)
  • 2 tsp baking soda
  • 1 1/3 cup of coconut flour
  • 1/4 tsp salt
  • 1 punnet fresh raspberries


  1. Preheat your oven to 180 degrees, fan forced.
  2. Add all the wet ingredients to a bowl and combine. In a separate bowl, combine all the dry ingredients (excluding raspberries).
  3. Transfer the wet mixture into the dry mixture and mix until just combined.
  4. Fold in the raspberries.
  5. Transfer mixture to a lined or silicone loaf tin or you could also make this recipe into muffins using muffin moulds.
  6. Place in the oven to bake for 50-55 minutes, or until golden on top. This is quite a moist loaf, so it will be a little soft when it comes out of the oven.
  7. Allow to cool completely before removing from the loaf tin. I like to pop mine in the fridge after an hour or so after being out of the oven to speed up the process.
  8. Carefully slice loaf into 8-10 generous pieces and enjoy!

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