Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Line an 8 or 9-inch springform pan or cake pan with parchment paper. Grease the sides with
Coconut Oil (5 mL)
.
Step 2
In a large bowl, combine
Almond Flour (300 g)
,
Coconut Flour (20 g)
,
Tapioca Starch (30 g)
,
Baking Powder (4 g)
,
Baking Soda (5 g)
, and
Raspberry Powder (6 g)
if using. Whisk until combined.
Step 3
In a small bowl, whisk
Farmhouse Eggs® Large Brown Eggs (4)
. Add
Maple Syrup (240 mL)
and
Vanilla Extract (5 mL)
, stir to combine.
Step 4
Pour the wet ingredients into the bowl of dry ingredients. Using a whisk or a hand mixer, combine the wet ingredients and the dry ingredients until fully mixed.
Step 5
Let the batter settle for a few minutes and then using a spatula, pour battle into the cake pan.
Step 6
Place cake in the middle rack. Bake for 30-35 minutes until a fork inserted comes out clean.
Step 7
Place cake on a cooling rack once baked. Let cake cool completely before removing from springform pan or cake pan.
Step 8
Meanwhile, make the coconut whipped icing. Scoop the
Coconut Cream (1 can)
into a large mixing bowl. Add
Vanilla Extract (5 mL)
and
Maple Syrup (45 mL)
. Using a hand mixer, blend until almost whipped.
Step 9
Add
Raspberry Powder (20 g)
for the desired pink color. Whip until fully combined.
Step 10
Ice your cake and serve.
