Raspberry Almond Breakfast Cake

Nothing says ‘Easter’ quite like a pretty coffee cake served on dainty plates. And since we vegan and gluten-free people also want our cake (and to eat it, of course), I decided to alter this recipe for a Raspberry Almond Breakfast Cake so it’s also vegan. The result . . . delicious!

I’ve had this recipe from ahealthylifeforme.com in one of my Pinterest folders for a while now, and I stumbled upon it a few weeks ago and decided to veganize it. Baking really isn’t my forte, but I love eating baked goods, so . . .

I don’t take any credit for this recipe, but it was delicious, my family loved it, and I hope you enjoy it too!

Also, as far as baking goes, this raspberry almond cake was quite simple and turned out so pretty and rustic-looking. I was running out of daylight when I was photographing it, so I’m not too thrilled with my hasty photos. You get the idea though.

This raspberry almond cake is fun to make with kids! After you pour the batter into the pan, let the kids press fresh raspberries into the batter and sprinkle the top with sliced almonds and coconut sugar.

Then BAKE!

Raspberry Almond Breakfast Cake

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Serve this moist, sweet cake to your family or at a brunch, and you're sure to get positive reviews! It's vegan and gluten-free, so almost everyone can have a slice! Adapted from ahealthylifeforme.com.

Author: Mary Ross Fowler | Daily Dose of Greens

Recipe type: Breakfast

Serves: 12

Ingredients

• 1¼ cup almond flour
• ⅔ cup + 3 Tbs. tapioca flour/starch
• ⅓ cup + 1 Tbs. coconut flour
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• ¼ tsp. ground cardamom
• ½ cup maple syrup
• 2 flax eggs (2 Tbs. milled flax + 6 Tbs. warm water, allowed to sit 5 min)
• 1½ cups coconut cream
• ¼ cup melted coconut oil
• 1 tsp. pure vanilla extract
• ½ tsp. pure almond extract
• 4-6 oz. fresh raspberries
• ½ cup sliced almonds
• ~3 Tbs. coconut sugar

Instructions

1. Place a rack in the center of the oven and heat oven to 350° F. Grease an 8-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, flax eggs, coconut cream, coconut oil, vanilla and almond extract.
4. Add the wet 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, gently pressing into the batter. Sprinkle with sliced almonds and then sprinkle generously with coconut sugar.
5. Bake for 45-50 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.

Notes

This cake is best the day it's made. It is a fruit cake, so the moisture from the berries eventually makes the cake more moist over time. I like to serve it when it's still slightly warm.

3.3.3077

Happy Easter!

♥   ♥   ♥

Also try my Blood Orange Muffins!