Name: Almond Flour Raspberry Cake
Total time: PT3600.0S
Yield: 6
Ingredients: 2 1/2 cup Almond Flour; 3 tablespoon Coconut Flour; 1/4 cup Tapioca Starch; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 3 teaspoon Raspberry Powder; 4 Large Egg; 1 cup Maple Syrup; 1 teaspoon Vanilla Extract; 1 teaspoon Coconut Oil; 1 can Coconut Cream; 1 teaspoon Vanilla Extract; 3 tablespoon Maple Syrup; 3 tablespoon Raspberry Powder

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Almond Flour Raspberry Cake

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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/

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!

1HR

Total Time

$4.27

Cost Per Serving

Ingredients

Servings

us / metric

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

Farmhouse Eggs® Large Brown Eggs

1 cup

Maple Syrup

1 tsp

Vanilla Extract

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

1 tsp

Vanilla Extract

3 Tbsp

Maple Syrup

up to 4 Tbsp

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

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.