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RECIPE
14 INGREDIENTS 10 STEPS 1hr

Almond Flour Raspberry Cake

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!
Almond Flour Raspberry Cake Recipe | SideChef
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!
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
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Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
1hr
Total Time
$4.27
Cost Per Serving

Ingredients

Servings
6
US / METRIC
2 1/2 cups
Almond Flour
3 Tbsp
Coconut Flour
1/4 cup
Tapioca Starch
1 tsp
Baking Powder
1 tsp
Baking Soda
1 Tbsp
Raspberry Powder
1 tsp
Coconut Oil
for greasing pan

Coconut Whipped Icing

1 can
(400 mL)
Coconut Cream , chilled
I used Cha's Organic Coconut Whipping Cream
3 Tbsp
up to 4 Tbsp
3 Tbsp
Raspberry Powder
or Red Natural Food Coloring
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Nutrition Per Serving

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CALORIES
657
FAT
31.9 g
PROTEIN
18.9 g
CARBS
80.3 g

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 (1/4 cup) , 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 Large 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.
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Nutrition Per Serving
Calories
657
% Daily Value*
Fat
31.9 g
41%
Saturated Fat
5.3 g
26%
Trans Fat
0.0 g
--
Cholesterol
146.9 mg
49%
Carbohydrates
80.3 g
29%
Fiber
7.2 g
26%
Sugars
58.9 g
--
Protein
18.9 g
38%
Sodium
383.2 mg
17%
Vitamin D
--
--
Calcium
243.8 mg
19%
Iron
2.9 mg
16%
Potassium
311.4 mg
7%
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