This gluten free raspberry and coconut loaf makes the perfect mid afternoon sweet treat with a cup of tea! The sponge is fluffy and light and each time I’ve made it, it has risen really well. I have made this with dairy free substitutes in place of butter which worked well meaning it is easy to amend this recipe to make it free from dairy as well as gluten.
Unfortunately, this is an old recipe of mine that I created before going vegan so it does contain eggs. I did think about removing it, however, as people still use it I thought I would leave it up. Watch this space for a vegan version!
For this recipe I used a 21 x 11 cm (8.5″ x 4.5″) loaf tin and a loaf tin liner for ease, although parchment paper or a layer of good old butter would also work for the recipe.
I topped my gluten free raspberry and coconut loaf with buttercream, fresh raspberries and dessicated coconut to decorate it and add a little extra sweetness, however, it is just as good with no additional toppings if you find yourself stuck for time. Try to leave it as late as possible before adding the raspberries to the top of the loaf for decoration as they will stain the icing a deep pink colour, if you plan to serve this a day or two after baking you may want to keep this in mind!
If you are not vegan and are looking for more gluten free loaf recipes you may like my Gluten Free Lemon Drizzle Cake which you can find here and my Gluten Free Double Chocolate & Raspberry Loaf which you can find here.
If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x
What temperature should the oven be?
Hey Jane, 170 degrees Celsius fan oven x