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You are here: Home / Recipe Categories / Breakfast & Brunch / Gluten Free Raspberry Almond Breakfast Cake

Gluten Free Raspberry Almond Breakfast Cake

31 Marby Amy47

Prep Time: 10m
|
Total Time: 55m
|
Gluten free
|
Dairy free
|
Paleo
|
Vegetarian

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.

Gluten Free Raspberry Almond Cake is Paleo Dairy Free Delicious Recipe | ahealthylifeforme.com

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.

 

Gluten Free Raspberry Almond Cake is Paleo Dairy Free Delicious Recipe | ahealthylifeforme.com

Gluten Free Raspberry Almond Cake is Paleo Dairy Free Delicious Recipe | ahealthylifeforme.com

Gluten Free Raspberry Almond Cake is Paleo Dairy Free Delicious Recipe | ahealthylifeforme.com

Gluten Free Raspberry Almond Breakfast Cake
Author: Amy Stafford
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 12
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.
Ingredients
  • [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
Instructions
  1. To make the cake:
  2. Place a rack in the center of the oven and heat oven to 350° F. Grease a 10-inch springform cake pan.
  3. In a medium bowl, whisk together flours, baking powder, baking soda, salt, and cardamom. Set aside.
  4. In a small bowl, whisk together maple syrup, eggs, coconut cream, coconut oil, vanilla and almond extract.
  5. 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.
  6. 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.
  7. Top with any remaining berries.
  8. Cake will last well wrapped in the refrigerator, for up to 3 days.
3.5.3208

Gluten Free Raspberry Almond Cake is Paleo Dairy Free Delicious Recipe | ahealthylifeforme.com

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Under: Breakfast & Brunch, Cupcakes & Cakes, Desserts, Gluten Free, Paleo, Spring, Summer, Vegetarian 47 Comments

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Comments

  1. holly waterfall says

    March 31, 2015 at 6:59 am

    This would be perfect for Easter brunch. Gorgeous photos!!

    Reply
    • Amy Stafford says

      March 31, 2015 at 8:02 pm

      Thanks Holly.

      Reply
  2. Meg @ The Housewife in Training Files says

    March 31, 2015 at 8:21 am

    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!

    Reply
    • Amy Stafford says

      March 31, 2015 at 8:01 pm

      Indulge away Meg.

      Reply
  3. [email protected] Deliciously Sprinkled says

    March 31, 2015 at 9:13 am

    WOW, this breakfast cake looks delicious!! I wish I had a slice or two right now! 🙂

    Reply
    • Amy Stafford says

      March 31, 2015 at 8:01 pm

      Thanks Jenn! I wish I could get a slice over to you!

      Reply
  4. GiGi Eats says

    March 31, 2015 at 9:22 am

    Look at this beauty!!! And Paleo??! UM – you clearly were making this for me 😉

    Reply
    • Amy Stafford says

      March 31, 2015 at 8:00 pm

      It totally has your name on it Gigi!

      Reply
  5. Beth says

    March 31, 2015 at 9:31 am

    As I keep scrolling down, I’m convincing myself more and more that I need to make this recipe!

    Reply
    • Amy Stafford says

      March 31, 2015 at 8:00 pm

      Hope you do Beth, it is delicious.

      Reply
  6. Sara @ Bitz & Giggles says

    March 31, 2015 at 9:57 am

    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!

    Reply
    • Amy Stafford says

      March 31, 2015 at 8:00 pm

      Thanks Sara.

      Reply
  7. [email protected] says

    March 31, 2015 at 5:15 pm

    Amy, this cake looks delicious!

    Reply
    • Amy Stafford says

      March 31, 2015 at 7:58 pm

      Thanks Kristi!

      Reply
  8. Danae @ Recipe Runner says

    March 31, 2015 at 8:25 pm

    This cake looks so good Amy! Love that it’s raspberry almond, my favorite combination!

    Reply
  9. [email protected] says

    April 1, 2015 at 12:37 am

    This looks SO moist….and I love the flavor combination! Definitely perfect for Easter brunch!

    Reply
    • Amy Stafford says

      April 4, 2015 at 7:25 pm

      Thanks Cathy!

      Reply
  10. Ashlyn @ Belle of the Kitchen says

    April 1, 2015 at 5:49 am

    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. 🙂

    Reply
  11. Andi @ The Weary Chef says

    April 2, 2015 at 11:12 am

    This is beautiful, Amy! Such great photography, too. Will definitely be trying this one out!

    Reply
  12. Lissa says

    May 9, 2016 at 2:34 pm

    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!

    Reply
  13. Sarah says

    June 6, 2016 at 8:25 pm

    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.

    Reply
    • Amy says

      June 8, 2016 at 4:59 pm

      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 🙁

      Reply
  14. Jo Romero says

    November 13, 2016 at 4:47 pm

    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 🙂

    Reply
    • Amy says

      November 13, 2016 at 8:04 pm

      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.

      Reply
  15. Naomi says

    December 2, 2016 at 7:11 pm

    This cake is the business, and SO easy! Thanks for the recipe.

    Reply
    • Amy says

      December 3, 2016 at 12:08 pm

      Thank you so much Naomi! xo

      Reply
  16. Tina says

    February 3, 2017 at 9:38 am

    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 ?

    Reply
    • Amy says

      February 4, 2017 at 5:17 pm

      HI Tina you can substitute blueberries, or try my GF Blueberry Chocolate Cake http://ahealthylifeforme.com/gluten-free-blueberry-chocolate-cake/

      Reply
  17. Maria says

    February 4, 2017 at 8:54 pm

    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?

    Reply
    • Amy says

      February 5, 2017 at 7:26 pm

      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.

      Reply
  18. Roxann Regenstreif says

    March 6, 2017 at 1:00 am

    I am allergic to tapioca flour/starch. Is there another ingredient I can substitute for it? I so want to make this!

    Reply
    • Amy says

      March 10, 2017 at 11:55 am

      Roxann you can substitute arrowroot flour in equal measure of the taipoca.

      Reply
  19. Kelly says

    July 9, 2017 at 10:26 am

    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!

    Reply
  20. Melissa Wiese says

    July 16, 2017 at 9:56 pm

    Amazing cake! My gf son LOVES it, and so do the rest of us. THANK YOU for the recipe!

    Reply
    • Amy says

      July 17, 2017 at 8:38 am

      You are very welcome Melissa! Thanks for letting me know.

      Reply
  21. Betty says

    September 12, 2017 at 7:17 pm

    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!

    Reply
    • Amy says

      September 18, 2017 at 7:45 am

      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.

      Reply
  22. Jackie says

    September 22, 2017 at 11:33 am

    This looks delish! I am allergic to coconut, can you suggest a substitution?

    Reply
    • Amy says

      October 7, 2017 at 7:39 am

      I would substitute all the flour in the recipe for a gluten free flour mix.

      Reply
  23. Teena says

    January 21, 2018 at 6:17 pm

    This looks tasty but I’m allergic to almonds. I was thinking of subbing hazelnut flour but what about the topping?

    Reply
  24. Snegolenka says

    May 4, 2018 at 11:29 am

    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.

    Reply
  25. Monica says

    May 27, 2018 at 4:29 pm

    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!

    Reply
  26. Claire says

    August 27, 2018 at 2:50 pm

    I was desperate to try this as I had been looking for a recipe for so long. I didn’t have the right amount of ingredients so I halved everything but sadly hasn’t turned out like yours! It might also be due to the reason I left out the eggs to make it vegan but used flax egg instead. it’s been in the oven for an hour and is still wet and doughy in the centre! I’ve covered it with foil and left it in hoping it’ll firm up like the edges. Guess it just doesn’t work without real eggs!! 😞
    But then it might still taste ok if it ever firms up. Fingers crossed eh?

    Reply
  27. Zule says

    August 30, 2018 at 12:54 am

    Just made this cake. It’s delicious!! Didn’t have tapioca flour and used arrow root as substitute. Thank you for the recipe.

    Reply
  28. Manjela says

    September 5, 2018 at 8:35 am

    This is a lovely cake! It was delicious and easy to make. I veganized it, but as it was already dairy free that was quite easy!

    Reply
  29. Elisha @UseHealthTips says

    January 22, 2019 at 6:34 pm

    another yummy recipe, but I personally prefer almonds to be really small so that we don’t have to chew them

    Reply
  30. Lindsay L Foster says

    May 13, 2020 at 9:51 pm

    This breakfast cake was SPECTACULAR. I made it for Mother’s Day brunch with my family and everyone loved it, even those that don’t normally eat these healthier recipes. Mine came out exactly like the picture. Thank you!

    Reply

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Hi, I am Amy, food photographer, recipe developer, food lover, organic garden maven, fitness nut and lover of Airedales. Please stay a while and explore. More >>

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