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.
Let Them Eat Raspberry Almond Breakfast Cake!
I know, I know… You’re probably shocked to hear me say that it’s okay to eat cake with your morning coffee, but this is no ordinary cake. Almond cakes are a great way to start your day because they are high in protein and low in sugar.
It’s a nice change of pace for a holiday or to take to a brunch. Because this raspberry almond cake is also gluten-free, dairy-free and paleo friendly, you don’t have to feel guilty about indulging.
How To Make Almond Cake
An almond cake is a type of cake that is made with almond flour. Almond flour is a type of gluten-free flour that is made from ground almonds. It has a slightly nutty flavor and a dense, chewy texture.
Although the cake looks elegant, don’t be overwhelmed- it’s actually very easy to make. There are so many great and healthy alternative cooking supplies in this recipe, you’ll be surprised how moist and delicious this almond cake turns out!
The coconut flour and coconut cream give the cake a lot of moisture and make it dense and rich. Maple syrup is used as a sweetener and the vanilla extract gives it a lovely flavor. The raspberries add a tart sweetness and beautiful color to the cake.
How to Store An Almond Flour Cake
An almond flour cake is best eaten within a day or two of being made. It can be stored in an airtight container at room temperature. If you want to store it for longer, you can freeze it. Just make sure to let it thaw fully before serving.
This gluten free raspberry almond cake is a delicious and healthy way to start your day. The almonds provide protein and fiber, while the raspberries add antioxidants and flavor.
This recipe is simple to make and can be enjoyed by people with all types of dietary restrictions. Give it a try!
Gluten Free Raspberry Almond Breakfast Cake
Ingredients
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
Instructions
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.
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Looks so delicious! I am going to definitely have to try the gluten free raspberry-almond breakfast cake