Perfect for those who love sweets but want to avoid too much sugar, butter, and refined flour.
Ingredients
- 1 ½ cups almond flour (or blended oats)
- ½ cup coconut flour
- 1 teaspoon baking powder
- Seeds from ½ vanilla bean
- A pinch of salt
- 1 cup frozen raspberries
- 3 eggs
- 2 tablespoons honey or maple syrup (adjust to taste)
- ½ cup unsweetened almond milk (or any plant-based milk)
- 2 tablespoons melted coconut oil
Optional Add-ins
- ¼ cup chopped dark chocolate (minimum 70% cocoa)
- A handful of chopped nuts
Instructions
- Preheat the oven
Preheat the oven to 350°F (175°C). Prepare a 8-inch (20 cm) springform pan by lining it with baking paper or greasing it with a little coconut oil. - Mix dry ingredients
In a large bowl, combine almond flour, coconut flour, baking powder, vanilla seeds, and salt. Stir well to distribute evenly. - Prepare wet ingredients
In another bowl, mash the raspberries thoroughly until they form a creamy mixture. Add eggs, honey, almond milk, and melted coconut oil. Whisk until smooth and well combined. - Combine the batter
Pour the wet ingredients into the bowl with the dry ingredients. Stir everything together using a spatula or spoon until you get a smooth batter. If adding chocolate or nuts, fold them in now. - Bake
Pour the batter into the prepared springform pan and smooth the surface. Bake for 25-30 minutes. Check with a toothpick—if it comes out clean, the cake is ready. - Cool
Remove the cake from the oven and let it cool on a wire rack before taking it out of the pan.
Enjoy your delicious, naturally sweetened raspberry almond cake!
This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.