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SideChef
Recipes
Dairy-Free
Almond Flour Raspberry Cake

14 INGREDIENTS • 10 STEPS • 1HR

Almond Flour Raspberry Cake

Recipe
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!
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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!
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

1HR

Total Time

$4.27

Cost Per Serving

Ingredients

Servings
6
us / metric
Almond Flour
2 1/2 cups
Almond Flour
Coconut Flour
3 Tbsp
Coconut Flour
Tapioca Starch
4 Tbsp
Tapioca Starch
Baking Powder
1 tsp
Baking Powder
Baking Soda
1 tsp
Baking Soda
Raspberry Powder
1 Tbsp
Raspberry Powder
Large Egg
4

Sponsored

Farmhouse Eggs® Large Brown Eggs
Maple Syrup
1 cup
Maple Syrup
Vanilla Extract
1 tsp
Vanilla Extract
Coconut Oil
1 tsp
Coconut Oil
for greasing pan
Coconut Whipped Icing
Coconut Cream
1 can
(400 mL)
Coconut Cream, chilled
I used Cha's Organic Coconut Whipping Cream
Vanilla Extract
1 tsp
Vanilla Extract
Maple Syrup
3 Tbsp
Maple Syrup
up to 4 Tbsp
Raspberry Powder
3 Tbsp
Raspberry Powder
or Red Natural Food Coloring

Nutrition Per Serving

VIEW ALL
Calories
510
Fat
26.6 g
Protein
11.2 g
Carbs
64.1 g
Love This Recipe?
Add to plan
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Almond Flour Raspberry Cake
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

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.

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 (1 tsp).
step 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.
step 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.
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 (1 tsp) and Maple Syrup (3 Tbsp). Using a hand mixer, blend until almost whipped.
step 9
Add Raspberry Powder (3 Tbsp) for the desired pink color. Whip until fully combined.
step 10
Ice your cake and serve.
step 10 Ice your cake and serve.

Tags

Dairy-Free
Gluten-Free
Snack
Healthy
Shellfish-Free
Dessert
Vegetarian
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