Raspberry Torte with Raspberry Coulis

About a month ago, we made dinner for two of Bill’s parents good friends. They very kindly follow our blog from time to time, and although they do not follow the Paleo diet, they were very interested in tasting one of our home cooked meals.

For this special dinner we decided to create a beautiful and delicious dessert, free of grains and refined sugar to complete the meal. The dessert turned out so well, that we thought it would be the perfect recipe to save for Valentine’s Day. We all know that Valentine’s dinner wouldn’t be complete without a decadent dessert, and this one is just the recipe for that.


  • 1/2 cup coconut flour
  • 6 eggs
  • 1/2 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2/3 cup frozen raspberries
  • fresh berries and whipped heavy cream for topping


  1. Preheat oven to bake at 350.
  2. In a large mixing bowl, combine all ingredients with a hand mixer.
  3. Once batter is combined, fold in raspberries.
  4. Pour into a 9” sprung cake pan. (for easy removal, line the bottom of the pan with parchment paper.)
  5. Bake for 30-35 minutes.
  6. Remove from oven and let cool.
  7. Slice and top with fresh berries, whipped heavy cream, and *raspberry coulis.

*Raspberry Coulis Recipe:

  1. Blend 1/2 cup frozen raspberries in a blender with 3 tablespoons water and 1/2 a dropper of liquid stevia, or 1 tsp pure maple syrup.

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Happy valentines day to all you lovers. And as always, enjoy!

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    1. February 11, 2011

      Bravo! That looks absolutely divine. Can't wait to make it!

    2. February 11, 2011

      Thanks Jen! Let us know how it turns out for you!

    3. February 11, 2011

      This looks absolutely amazing! I cannot wait to try it! How many servings would you say is in this recipe?

    4. February 13, 2011

      Hi Carol Anne –
      It makes about 10-12 servings. It all depends on how large you slice it.

    5. February 18, 2011

      I made this for dessert tonight and my family loved it, as did I! It was so easy to make. My husband and kids devoured it! Thank you for this delicious recipe.

    6. April 11, 2011

      Wow!!! Most successful Gluten Free cake I've made to date. This was so yummy. I offered to make dessert for a girls gathering. Because inevitably if someone else brings dessert it's always pie and ice cream of which I can eat neither. Everyone loved it!! Love your blog and follow you religeously on Facebook. Can't wait for your dessert cookbook to come out. 🙂

    7. April 12, 2011

      This recipe is fantastic! Easy to make, and very few dishes. Tastes great. First time cooking with coconut flour, really impressed about the flavour and texture. Looking forward to the dessert cookbook!!

    8. April 13, 2011

      So glad to hear! Thanks Andrea!

    9. April 28, 2011

      I tried this today (subbed the raspberries with strawberries), used raw honey in less amount) and turned out great! It was my first time making gluten free cake. Thanks for posting this recipe!


    10. May 26, 2011

      I was wondering if you think it possible to add lemon zest or juice to the torte….I'm looking for a lemon cake with raspberries for my birthday. 🙂

    11. June 1, 2011

      Well, I added some lemon zest and it was awesome! Thank you once again for creating such lovely recipes!

    12. June 10, 2011

      This recipe is really fantastic! I've made the cake about 5 times, my favorite so far is with raisins instead of the berries, added a bit of nutmeg and cinnamon too. It's really versatile!

    13. September 10, 2011

      This turned out amazing!! I can't wait to take it to my friend's birthday party tonight!!! I also made your dark chocolate almond butter cups. I also did a raspberry puree that I put inside the chocolate to make a dark chocolate covered raspberry candies..they were amazing!! =D

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