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Gluten Free Raspberry Almond Breakfast Cake

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

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.

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


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 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

5 from 1 vote
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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 12

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.

    Notes

    Cake will last well wrapped in the refrigerator, for up to 3 days.
    Course: Cake, Dessert
    Cuisine: American

    Categories:

     

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    50 comments on “Gluten Free Raspberry Almond Breakfast Cake”

    1. Avatar photo
      Lindsay L Foster

      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!

    2. Avatar photo
      Elisha @UseHealthTips

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

    3. 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!

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

    5. 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?

    6. 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!

    7. 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.

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

    9. 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!

      1. 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.

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