Gluten Free Raspberry Almond Breakfast Cake is a moist dense cake that is perfect with a cup of coffee in the morning or with a glass of wine after dinner.  This cake is gluten free, paleo friendly, dairy free and granulated sugar free.

Serves: 12

For the Cake:
  • 1 1/4 cup almond flour
  • 2/3 cup + 3 tablespoons tapioca flour/starch
  • 1/3 cup + 1 tablespoon coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1/2 cup maple syrup
  • 2 large eggs
  • 1 1/2 cups coconut cream
  • 1/4 cup melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
For the Topping:
  • 6 ounces of fresh raspberries
  • 1/2 cup sliced almonds
  • 3 tablespoons coconut sugar for topping

To make the cake:
  1. Place a rack in the center of the oven and heat oven to 350° F. Grease a 10-inch springform cake pan.
  2. In a medium bowl, whisk together flours, baking powder, baking soda, salt, and cardamom. Set aside.
  3. In a small bowl, whisk together maple syrup, eggs, coconut cream, coconut oil, vanilla and almond extract.
  4. Add the coconut cream mixture all at once to the dry ingredients. Stir until just combined and no lumps remain. Spoon batter into the prepared pan. Top batter with fresh raspberries {you may have some extra berries left over}, gently pressing into the batter. Sprinkle with sliced almonds and then sprinkle generously with coconut sugar.
  5. Bake for 40-45 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before slicing to serve.
  6. Top with any remaining berries.
  7. Cake will last well wrapped in the refrigerator, for up to 3 days.
Recipes by ahealthylifeforme


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