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
Place a rack in the center of the oven and heat oven to 350° F. Grease an 8-inch springform cake pan.
In a medium bowl, whisk together flours, baking powder, baking soda, salt, and cardamom. Set aside.
In a small bowl, whisk together maple syrup, flax eggs, coconut cream, coconut oil, vanilla and almond extract.
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.
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.
Top with any remaining berries.
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.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2018/03/27/raspberry-almond-breakfast-cake/