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Recipe card photo for raspberry almond cake.
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5 from 1 vote

Raspberry Almond Cake

This cardamom-spiced raspberry almond cake recipe with maple syrup is an easy sweet breakfast that won't give you a sugar-high. 
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast, Breakfast/Brunch, Cake, Dessert
Cuisine: American
Keyword: almond raspberry cake, raspberry almond cake, raspberry and almond cake
Servings: 12
Author: Amy

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

  • 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.