Gluten Free Raspberry And Almond Cake

This cake isn’t overly sweet, but extremely satisfying. Goes perfect as a mid morning treat served with a big dollap of creamy yogurt. The raspberries you can use frozen so its a great recipe to make anytime of year.


1 1/4 cup almond flour 3/4 cup tapioca flour/starch 1/2 cup coconut flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/2 cup honey 2 large eggs 1 1/2 cups coconut cream 1/4 cup melted coconut oil 1 teaspoon pure vanilla extract For the Topping 1/2 cup raspberries 1/2 cup sliced almonds 3 tablespoons coconut sugar for topping  


Preheat oven to 180C/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 another bowl, whisk together wet ingredients; honey, eggs, coconut cream, melted coconut oil and vanilla
Add the wet mixture to the dry ingredients. Stir until just combined and smooth.
Pour the mixture into your prepared cake tin and top with raspberries and sliced almonds and then sprinkle 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.


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