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.
Easter is almost here, and I am off to the grocery store to get everything I need to prepare a huge Easter spread. I like to make a big breakfast and then an early dinner. I usually make Ham, but this year I am going to grill a beef tenderloin. I always make a ton of sides, usually centered around the spring vegetables that are filling the produce shelves.
What is your favorite Easter dish?
Maybe this gluten free raspberry almond breakfast cake will become your favorite. I will definitely be serving it on Easter morning, and if any remains the leftovers will be put out for dessert. This cake is moist, dense and delicious. Guilt free because there is no granulated sugar, dairy or gluten. You can make this a day ahead and store in the refrigerator.
- [br][b]For the Cake:[/b]
- 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
- [br][b]For the Topping:[/b]
- 6 ounces of fresh raspberries
- 1/2 cup sliced almonds
- 3 tablespoons coconut sugar for topping
- To make the cake:
- Place a rack in the center of the oven and heat oven to 350° F. Grease a 10-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, eggs, coconut cream, coconut oil, vanilla and almond extract.
- 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.
- 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.
- Top with any remaining berries.
- Cake will last well wrapped in the refrigerator, for up to 3 days.
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This would be perfect for Easter brunch. Gorgeous photos!!
Thanks Holly.
Amy, this cake is gorgeous! I love raspberry cakes and now this is gluten free and paleo, it gives me all the reason to indulge!
Indulge away Meg.
WOW, this breakfast cake looks delicious!! I wish I had a slice or two right now! 🙂
Thanks Jenn! I wish I could get a slice over to you!
Look at this beauty!!! And Paleo??! UM – you clearly were making this for me 😉
It totally has your name on it Gigi!
As I keep scrolling down, I’m convincing myself more and more that I need to make this recipe!
Hope you do Beth, it is delicious.
When you say cake for breakfast, Amy, you know I’m going to come running! This looks delicious and would be a perfect start to anyone’s day!
Thanks Sara.
Amy, this cake looks delicious!
Thanks Kristi!
This cake looks so good Amy! Love that it’s raspberry almond, my favorite combination!
This looks SO moist….and I love the flavor combination! Definitely perfect for Easter brunch!
Thanks Cathy!
This is so beautiful, and I am in awe of it being paleo and gluten free! I would a love a slice right now as a midnight snack. 🙂
This is beautiful, Amy! Such great photography, too. Will definitely be trying this one out!
I just made this cake this past weekend for a birthday and it was AMAZING! I even tricked everyone and only told them after the fact that it was gluten/refined sugar free, they didn’t have a clue! Despite the cake being delicious, I had a few issues. My raspberries all fell to the bottom of the cake, so I didn’t have the pretty topping that you did. Possibly this could be fixed by having the raspberries and dusting them in coconut or almond flour beforehand? My other issue is that it took 30 minutes longer to bake than the suggested 45 minutes. When I took it out at 45 minutes the center was still completely raw, so I put it back in, covered in foil, and lowered the temperature to 330 to prevent drying it out. It took about an hour and 20 minutes altogether, and I still think I could have left it in longer. But at that point I was worried about ruining the edges, so decided to call it. But I know every oven is different, so I will definitely be making this again!! Thank you for the delicious recipe!
This was so delicious that I made it 4 times in 2 weeks! Then, to use up some peaches from our tree, I made one with chopped peaches and cristallized ginger instead of the raspberry. Also delicious but not as good as your original. But then it was the fifth cake in two weeks so maybe I needed a break! Thank you, thank you. This is now my go-to GF pastry to take to potlucks.
AWESOME Sarah! This is definitely one of my family favorites. I actually just made a GF raspberry peach cake yesterday, recipe testing. I think you will see it on here soon. So jealous about your peach tree, I lost mine last year 🙁
This is one of our favourite cake recipes! I make it quite regularly and last week my eight-year old made it – it always turns out really well. I’ve reduced the coconut cream a little bit sometimes (as it comes in a carton just under the measurements needed) and it’s still worked out beautifully. Beautiful! Thanks for the recipe 🙂
Wow Jo, that is a huge compliment!! Thank you so so much for letting me know. You have made me smile and made my day.
This cake is the business, and SO easy! Thanks for the recipe.
Thank you so much Naomi! xo
How is this with blueberries? Also is the coconut cream the thick cream on top of the can of coconut milk? New to cooking paleo ?
HI Tina you can substitute blueberries, or try my GF Blueberry Chocolate Cake http://ahealthylifeforme.com/gluten-free-blueberry-chocolate-cake/
Can’t wait to try this cake. Question, coconut cream, what is it where do you find it? I’ve used Thai coconut milk in the can, is that the same thing?
Hi Maria, They make coconut milk and coconut cream in a can. You can use the coconut milk in a can, just stick the can in the fridge to make the cream rise to the top, open and scrape out the cream.
I am allergic to tapioca flour/starch. Is there another ingredient I can substitute for it? I so want to make this!
Roxann you can substitute arrowroot flour in equal measure of the taipoca.
Anyway to use a different non-dairy milk besides coconut cream? Trying to lighten the fat/Calories?
Just picked fresh raspberries yesterday and looking forward to making this cake!
Thank you!
Amazing cake! My gf son LOVES it, and so do the rest of us. THANK YOU for the recipe!
You are very welcome Melissa! Thanks for letting me know.
I made this and it was delicious! I’d like to make them as muffins. How long do you recommend I bake it for?
Thank you!
Betty, Since I have never made this recipe in muffins I can not say for sure, but I think 20-25 minutes will do the trick.
This looks delish! I am allergic to coconut, can you suggest a substitution?
I would substitute all the flour in the recipe for a gluten free flour mix.
A beautiful, and probably very delicious cake! Tell me please, can I change raspberries and almonds with other ingredients? If yes, which ones? My family is very fond of seeing new goodies on their table. And I need to “invent” my prescription every time.
Hi, I just made this cake and it turned out delicious. My only problem was that all the toppings end up sinking in the middle of the cake and it didn’t get cooked after the baking time. I ended up covering it in foil and baking it for a while longer but it was still.not as cooked as all the edges. Please tell me what I could’ve done wrong!!???? Overall the taste was awesome!