This is my go-to birthday cake but don't let that deter you from making it for no reason at all! It's totally gluten-free and absolutely delicious!
Total Time
1hr
0.0
0 Ratings
Author: Joyous Health
Servings:
6
Ingredients
•
2 1/2
cups
Almond Flour
•
3
Tbsp
Coconut Flour
•
4
Tbsp
Tapioca Starch
•
1
tsp
Baking Powder
•
1
tsp
Baking Soda
•
1
Tbsp
Raspberry Powder
•
4
Farmhouse Eggs® Large Brown Eggs
•
1
cup
Maple Syrup
•
1
tsp
Vanilla Extract
•
1
tsp
Coconut Oil
Coconut Whipped Icing
•
1
can
(400 mL)
Coconut Cream
, chilled
•
1
tsp
Vanilla Extract
•
3
Tbsp
Maple Syrup
•
3
Tbsp
Raspberry Powder
or Red Natural Food Coloring
Cooking Instructions
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 (1 tsp).
2.
In a large bowl, combine Almond Flour (2 1/2 cups), Coconut Flour (3 Tbsp), Tapioca Starch (4 Tbsp), Baking Powder (1 tsp), Baking Soda (1 tsp), and Raspberry Powder (1 Tbsp) if using. Whisk until combined.
3.
In a small bowl, whisk Farmhouse Eggs® Large Brown Eggs (4). Add Maple Syrup (1 cup) and Vanilla Extract (1 tsp), stir to combine.
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.
5.
Let the batter settle for a few minutes and then using a spatula, pour battle into the cake pan.
6.
Place cake in the middle rack. Bake for 30-35 minutes until a fork inserted comes out clean.
7.
Place cake on a cooling rack once baked. Let cake cool completely before removing from springform pan or cake pan.
8.
Meanwhile, make the coconut whipped icing. Scoop the Coconut Cream (1 can) into a large mixing bowl. Add Vanilla Extract (1 tsp) and Maple Syrup (3 Tbsp). Using a hand mixer, blend until almost whipped.
9.
Add Raspberry Powder (3 Tbsp) for the desired pink color. Whip until fully combined.
10.
Ice your cake and serve.
Author's Notes
Serves 6-8.
If you want to make this nut-free you could try a gluten-free flour blend like Bob's Red Mill.
You can find tapioca flour (aka starch) at your local health food store or online. It's always in the baking section. Bob's Red Mill is a good brand.
Organic raspberry powder is a nice addition for a slightly pink cake. You can also use red natural food coloring or pomegranate powder for the color or simply omit it if you don't have it. It still tastes wonderful.
This cake can be stored in the fridge for up to 5 days or freeze for up to a month.
I've made these into cupcakes and they take the same amount of time to bake 12 cupcakes.
Nutrition Per Serving
CALORIES
510
FAT
26.6 g
PROTEIN
11.2 g
CARBS
64.1 g
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