GLUTEN FREE RASPBERRY ALMOND BREAKFAST CAKE

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INGREDIENTS

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In a medium bowl, whisk together flours, baking powder, baking soda, salt, and cardamom. Set aside.

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In a small bowl, whisk together maple syrup, eggs, coconut cream, coconut oil, vanilla and almond extract.

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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.

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Top batter with fresh raspberries, gently pressing into the batter. Sprinkle with sliced almonds and then sprinkle generously with coconut sugar.

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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.

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Swipe up to get the full recipe!

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GLUTEN FREE RASPBERRY ALMOND BREAKFAST CAKE

INGREDIENTS

In a medium bowl, whisk together flours, baking powder, baking soda, salt, and cardamom. Set aside.

INSTRUCTIONS

In a small bowl, whisk together maple syrup, eggs, coconut cream, coconut oil, vanilla and almond extract.

INSTRUCTIONS

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.

INSTRUCTIONS

Top batter with fresh raspberries, gently pressing into the batter. Sprinkle with sliced almonds and then sprinkle generously with coconut sugar.

INSTRUCTIONS

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.

INSTRUCTIONS

Swipe up to get the full recipe!

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