My mom's birthday was in early January and even though every birthday and anniversary we make the Flourless Chocolate Cake, I thought I would try something different! And I'm so glad I did!!
I made this cake for the first time with mostly coconut flour but the cake wasn't quite perfect - it tasted amazing but it was too flat. Then I chatted with Carol our designer who is an epic baker and she suggested I alter my almond flour to coconut flour ratio and magic!!!
I'm thrilled to tell you that not only is this almond flour raspberry cake beautiful which you can clearly see, it's also incredibly delicious! This is a cake that I will be making for years to come for birthdays, special occasions and just to enjoy with a cup of tea for no particular reason other than to celebrate being alive!
- Gluten-free
- Paleo-friendly
- Grain-free
- Kid-friendly
- Made with simple, whole, real food ingredients
You likely have most of the ingredients in your kitchen already! Perhaps not the raspberry powder, but that's totally optional, more on that below.
I had raspberry powder on hand because of the recent Superfood Pink Latte I made. This raspberry powder makes the cake and the icing pink but you could also use natural food colouring from the health food store. Alternatively, you could use beet powder, goji berry powder or raspberry powder and the latter is my faves - however, the price has since gone up and it is totally outrageous, so feel free to skip it!
The raspberry powder has a slightly sweet taste to it but it's not actually sweetened. Again, this is optional and doesn't make or break the cake. You can easily omit this and the cake will still be amazing!
Since this cake is perfect for Valentine's Day, I do encourage you to use a heart-shaped pan, but don't go out of your way to get one if you don't have one hanging around. You can use a square or a round pan, both will totally work.
This cake is done baking when a fork inserted comes out clean and it pops back nicely when pressing your finger lightly on the top. Every oven is different, so let your cake give you the cue on its doneness because my oven tends to be super fast!
Let the cake completely cool before icing it with coconut whipped icing otherwise, the icing gets kinda melted and doesn't adhere properly to the cake. Decorate with some raspberries or any fruit you have on hand because it looks super pretty!
Okay enough of my talking, let's get to this recipe, shall we?
Desserts
Almond Flour Raspberry Cake
Print
Ingredients
- 2-1/2 cups almond flour*
- 3 tbsp coconut flour
- 1/4 cup tapioca flour**
- 1 tsp baking powder
- 1 tsp baking soda
- Optional: 3 tsp organic raspberry powder***
- 4 large eggs
- 1 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp coconut oil for greasing pan
Instructions
- Preheat oven to 350F (180C). Line an 8 or 9 inch springform pan or cake pan with parchment paper. Grease the sides with coconut oil.
- In a large bowl, combine almond flour, coconut flour, tapioca flour, baking powder, baking soda and raspberry powder if using. Whisk until combined. If available to you, a stand mixer makes this even quicker so you can toss all your ingredients in and let it do the work for you!
- In a small bowl, whisk eggs. Add maple syrup and vanilla extract, stir to combine.
- Pour the wet ingredients into the bowl of dry ingredients. Using a whisk or a hand mixer, combine the wet ingredients and the dry ingredients until fully mixed.
- Let the batter settle for a few minutes and then using a spatula, pour battle into cake pan.
- Place cake in middle rack. Bake for 30-35 minutes until a fork inserted comes out clean.
- Place cake on a cooling rack once baked. Let cake cool completely before removing from springform pan or cake pan.
- Now it's time to ice your cake! See the link to my recipe for coconut whipped cream for the top of your cake!
- This cake stores in the fridge for up to 5 days or freeze for up to a month.
Notes
Serves 6-8
*If you want to make this nut-free you could try a gluten-free flour blend like Bob's Red Mill. I haven't tried it yet, so it's not tested but I think it would work.
**You can find tapioca flour (aka starch) at your local health food store or online. It's always in the baking section. Bob's Red Mill is a good brand.
***Organic raspberry powder is a nice addition for a slightly pink cake. I have included a link in the blog post above for the brand I used. You can also use red natural food colouring or pomegranate powder for the colour. Or simply omit it if you don't have it. It still tastes wonderful.
I've made these into cupcakes and they take the same amount of time to bake 12 cupcakes.
Here's a quick recipe video so you can see how easy it is to make!
Here's the recipe for the Coconut Whipped Icing with raspberry powder.
If you're enjoying the cake the same day you make it, you can leave it out on the counter. If not, you can refrigerate it for up to 5 days. And you can put the icing on and then refrigerate if you want too. The icing becomes a little denser as the coconut fat solidifies but it still tastes amazing and looks just as lovely!
I'm so excited for you all to make this cake and share it with your family and friends. I hope this becomes a recipe you treasure for years to come!
Happy Love Day!
Joy xo
Thank you for sharing. I’m trying this cake tomorrow for my mother’s birthday 🎂
ReplyAmazing! That's so nice of you. Happy Birthday to your mama!
Made this for my niece’s birthday today. I made two small cakes with no changes to the cake batter recipe, however I did use a basic cream cheese icing and It was a big hit. I will definitely make it again for Valentine’s Day with the glaze. Do you think the recipe would work if I just used half a cup of maple syrup?
ReplyI do think it will work with half the maple syrup but you'll need to add another liquid to make up for the reduced maple syrup like nut milk or water. Good luck and let me know how it turns out!
I don't eat eggs , what can I use tanks
ReplyI haven't tried this recipe without eggs, but if someone else tries it, please post here!
It won’t work with replacing 4 eggs with flax eggs. Only recipes calling for max 2 eggs will work.
Definitely going to try this recipe! Where do you get raspberry powder? I’ve ever seen that! 💕
ReplyHi Catherine, I've linked it in the recipe. From Amazon :)
Can it be made with flax eggs?
ReplyThat might be a tough one, my initial feeling is no because of the coconut flour and almond flour needing something strong to bind it together. But do let me know if you try it out!
This looks beautiful. Do you have suggestions for using Monkfruit sweetener instead of maple syrup? Looking forward to trying this one!
ReplyI haven't actually made it with monkfruit myself so I can't say for sure. If you try, please let me know here so others can see. Thanks!
Thankyou! I absolutely loved the chocolate cookie recipe and have made many batches. Tomorrow it’s going to be the almond raspberry cake. I had one question though...I’m planning to add puréed strawberries (couldn’t find the raspberry powder), do I need to adjust any of the wet ingredients?
ReplyGreat! Happy to hear that :) Yes you will probably need to adjust the recipe but I haven't made that modification so I can't confirm with 100% certainty what the changes would be. Perhaps a little less maple syrup.
Hello, I want to try this cake but before I do, I have a question for you. Can the amount of maple syrup be reduced? Thanks for your help. Raymonde
ReplyYes for sure! Just keep in mind you may need to add some more liquid to get the right texture.
How much time would it take to bake if I make it into (cake) muffins?
ReplyMy guess would be about 15-18 minutes. But you'd have to try it out and see!
Hi Joy, Thank you for this recipe. I have tried the chocolate/quinoa the almond/apple cakes - they were delicious :) so I'm looking forward to do this one. Does all these cakes freeze well?
ReplyI think this cake freezes well, so does the quinoa chocolate cake!
Hey Joy, what brand of cupcake liner do you use? Have you tried the silicone ones?
ReplyI don't use the silicone ones. I buy non-bleached parchment paper cups from PaperChef brand. They sell it online or at most health food stores. Nothing sticks to them.
We really loved this cake. It was so moist
ReplySo happy to hear that!
Joy, this recipe is amazing! The cake is still moist and rich on the second day. I had no coconut whipped icing left so I had a slice with coconut yogurt this morning for breakfast! I will definitely make it again and follow the same recipe for my son’s first birthday! Thank you so much!
ReplyThat sounds perfect! Glad you love this cake Melissa!
Made this cake today. It’s amazing. Loved the flavour and the texture. I made half the recipe and baked it in a 6” round pan. It was done in 25 minutes. It’s a keeper for sure. Thank you for the recipe.
ReplyHi Roz! Glad to hear you love this cake recipe!! It's a gem :)
This sunk in the middle quite a bit. Not sure if I did something wrong, but I’m hoping it tastes good.
ReplyThat will happen if the batter is not completely cooked. It probably needed a little longer in the oven. Everyone's oven is a little different so if you make it again, add 5 or 10 more minutes. If it is fully cooked then that can also happen if the batter is over whipped and it creates too many air pockets in the batter. Hope it tastes yummy!
This looks lovely. Have you ever tried making it with beet powder? I ask because I have beet powder for pink lattes but it’s a bit earthy tasting in lattes and ends up more beige-pink, than clean, pretty pink. I’m scared to waste this much almond flour in case the beet powder ends up ruining the flavor. Thank you!
ReplyI would just omit it if you're not 100% okay with beet's earthy taste. This cake is just as delicious without any raspberry powder so I would say not to risk it in case you don't like it.
At which store do you buy tapioca flour and raspberry powder?
ReplyYou can buy tapioca from any health food store or in the natural foods section of the grocery store. Bob's Red Mill is the brand I often buy for tapioca or you can buy it on amazon. I've provided a link in my post for raspberry powder, but here it is again: https://amzn.to/2YvoWVP
However, you do not need to have raspberry powder to make this recipe. It's just as delicious without it! The price on amazon has gone up significantly, so I might just skip it to save a few bucks. Enjoy!
I am horrible at baking to the point that I ruin boxed cakes... but made this cake with my two daughters aged 3 and 6 and it turned out perfect! Followed the recipe to the t! Going to try the banana bread recipe next!
ReplyWay to go mama! So happy to hear that it worked out for you!
I was wondering if I can make this for my baby’s first birthday cake. Would it make sense to use apple sauce instead of maple syrup and maybe only egg yolks and omit the egg whites?
ReplyYes absolutely you could do that! I made this cake for my daughter's 5th birthday and she loved it!!
I have a question - could you substitute raw honey for maple syrup? I am unable to have syrup
ReplyYes, you could do that. I also modify it by using about half the maple syrup and add about 10 drops of stevia and a bit of water for the same consistency as the full cup of maple syrup if you want to make a low sugar cake - that's what I've been doing lately :)
I made this recipe for my daughters 9th birthday and I could not believe how good this was!! The only thing I could not find was plant based sprinkles- any idea where I can find? Brand? Thanks!
ReplyGlad to hear you loved it too!! Yay!
I buy the "Let's Go Organic" brand from The Sweet Potato, a health food store in my neighbourhood.
Hello Joy, I’ve made this cake twice, and it turned out good. However the batter was a bit stiff both times, even though I let it sit for a couple of minutes before baking. Is that normal or should I add a bit of water/milk to the batter next time to make it smoother? Thanks.
ReplyAlmond flour-based cakes definitely have more texture than a typical white flour cake. Have you used almond flour in recipes before? I'm wondering if it's just a texture you will get used to. I don't think I've had that comment before so I'm not sure what to suggest. Sorry about that!
Can you use freeze dried raspberries for the powder? Will it work the same way?
ReplyYes for sure!
Hi Joy, would you please recommend a non- toxic cake pan that’s heart shaped? Thank you so much.
ReplyI would check out silicon ones online or cast iron. I don't know of any not non-stick heart shape pans.
Hi Joy, it’s me again. Thank you so much for responding so quickly. Would you mind letting me know what brand heart cake pan you are using in the video? There are so many options online with so many reviews. ❤️
ReplyI don't know the brand, but I bought it from the Bulk Barn if that helps?
My son is asking for chocolate raspberry. How to make this a choc/rasp cake or the link pls for your choc cake and could I simply add raspberry powder to that? What we do for our kids, right? Lol Btw I made this recipe 2x. First time I used tapioca and tried to grate it down. It only did a bit so the ‘muffins’ as it turned out also were a little bit crunchy. So hubby went out and bought fine tapioca flour, and I used that and this time I got cupcakes, fluffier not so dense but they dipped in the middle even though they were properly cooked. and the tops of the cupcakes spread a fair bit and were real easy to take off the cupcake to eat like a cookie as they were sort of caramelized around the edges. Comments on why they dipped? Oh. And neither time did I use the raspberry powder, as it did not arrive on time for the birthday.
ReplyHi Norah! The sinking top can happen for a couple of different reasons but more often than not it's from overmixing the batter because then too much air gets into the batter and it collapses when it bakes. Hope that helps.
Hello Joy, I don't have whipped coconut cream. Would coconut milk work for the icing? Thanks.
ReplyCoconut milk does not whip into icing. But you could make an avocado pudding and use that has icing :)
Hi Joy Could I substitute tapioca flour for regular flour? And would I need to adjust the baking time? Thanks
ReplyHmm, I don't know because I haven't tried that yet. It's a very different texture. I think you'd be better swapping with brown rice flour but because I haven't tried it I can't say for sure!
An you help? I baked this cake last night in. 9”cheesecake pan @350. I did everything as the recipe asks except wanted to decrease the sugar so used 1/2c maple syrup, 1/4c coconut aminos and 1/4c water with 6 drops liquid stevia. After 35 minutes I took the cake out even though the fork was clean knowing it wasn’t cooked thru. Only about 3” in was cooked the rest of the way to the center was fallen and wet. We ate the cooked part. What did I do wrong? Also I bought Koyah whole raspberry powder. I couldn’t really taste the flavour. Are you familiar with this brand? Does your brand have more flavour? I want this to be our family cake but need to have it be a success to do so lol Please help me to be successful baking this cake.
ReplyHi! Why did you add the coconut aminos? It may have been too much liquid and so you need to bake it for longer or the acid reacted with the other ingredients somehow. But if it wasn't cooked through, I would just add more cooking time next time and I'm sure it will turn out perfect! It's a foolproof cake! :)
I don't know that brand so I can't comment on that, but the one I use doesn't have a super strong raspberry flavour since it's a natural product but you can definitely taste it. However, I rarely add the raspberry anymore because it's just as nice plain.
Hi Joy, I made this cake and wow just wow. Thank you so much for sharing this recipe with everyone. You are a beautiful soul.
ReplyGlad you love it Grace! It's a gem!
Hi Joy! You ask why did I add the coconut aminos? Well, that was a suggestion on your part for substituting for the 1c maple syrup. I was keeping to the 1c of liquid of the recipe, (the 1c maple syrup) but wanting to keep the sugar down I did 1/2c maple syrup, 1/4 cup coconut aminos and 1/4c water with 6 drops stevia = 1c liquid.No???
ReplyI'm so confused! It doesn't say "Coconut aminos" anywhere on my recipe. Where are did you see me write or say that? I hardly ever use that but do sometimes in a veggie stir fry. Did you email [email protected] and someone on my team suggested that?
I'm so thrilled to make this for my baby girls first birthday next week! Thank you! How long do you think I would bake for a 4 inch springform pan? I'll report back ❤
ReplyHow sweet!! I think a 4-inch springform pan is too small for this cake though. Are you doing a double-decker cake or something? Then you can split the batter up. Would love to see a photo! Tag me on Instagram if you're on there :)
Yes! A double decker cake. I'm guessing maybe 15 or 20 min bake time? Thank you!
ReplyThat sounds perfect!! I'm sure it will turn out amazing!
hi if i dont want to put eggs then which ingredirnt should i replace it with
ReplyYou could try a flax egg. I haven't made it egg-free myself but check out the comments section because I'm sure others have. It will likely yield a more dense cake, but will still be delish!
Thank you very much for this lovely cake How can i make the raspberry powder at home? I wish you a lovely day Monica Pierobon
ReplyHi Monica, you can simply omit the raspberry powder. Otherwise, if you have a food dehydrator you could dehydrate some raspberries to make your own powder too!
This cake looks absolutely scrumptious! I love almond flour and can’t wait to try this recipe. I am hoping that I can switch the maple syrup, which I love, for monk fruit as my husband is diabetic. Thank you, Joy, for sharing such beautiful recipes! Cheers! 💕
ReplyOh yeah totally I'm sure that would work just fine. Enjoy!
My birthday is on Monday, so I was going to make the flourless chocolate quinoa cake (love it!), but then I saw your e-mail with this blog link, and I've changed my mind. Great timing!
ReplyHaha! That's awesome. Enjoy and happy early birthday!!
I made this last night for a virgo birthday dessert ;) Was delicious! And so simple. Didn't have the red beet colouring, though. Cooked up some frozen raspberries and strawberries for on top, and scooped some coconut cream as a finish. We'll be making this again!
ReplySounds fantastic!! Happy birthday to your special virgo! :)
Could I eliminate the coconut flour in this recipe?
ReplyThe coconut flour does a great job at absorbing moisture. So I would not eliminate suggest keeping it in.