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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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.
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!
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.
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.
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/
This cake is the business, and SO easy! Thanks for the recipe.
Thank you so much Naomi! xo
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 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 🙁
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 is beautiful, Amy! Such great photography, too. Will definitely be trying this one out!