JUMP TO RECIPE
In early January, it was my mom’s birthday, and although we usually whip up the Flourless Chocolate Cake for every celebration, I decided to shake things up this time. I’m delighted I did!
Initially, I made this cake using mostly coconut flour. While it tasted fantastic, it ended up a bit flat. After consulting Carol, our designer and baking whiz, she suggested tweaking the almond-to-coconut flour ratio, and voilà!
I’m thrilled to share that this almond flour raspberry cake is not only a visual stunner, but it’s also incredibly delicious. This will definitely be my go-to cake for birthdays, special moments, or just for a sweet treat with tea.
For this cake, you probably have most of the ingredients at home, except maybe the raspberry powder—that’s completely optional. I used raspberry powder from a Superfood Pink Latte I’d made, which gave both the cake and icing a lovely pink hue. You could substitute with natural food coloring or beet, goji berry, or raspberry powder. Raspberry powder is a favorite, albeit pricey, so feel free to skip it.
The raspberry powder adds a hint of sweetness, yet the cake’s deliciousness isn’t dependent on it. It’s optional, and you can omit it without compromising the flavor.
This cake would be perfect for Valentine’s Day. A heart-shaped pan would be ideal, but it’s not essential—square or round pans will work just as well.
You’ll know the cake is done baking when a fork comes out clean, and it springs back when lightly pressed. Oven times can vary, so trust your cake rather than the clock, as my oven tends to bake quickly!
It’s important to let the cake fully cool before icing it with coconut whipped icing, which could melt if applied too soon. Finish it with some raspberries or any fruit you have. It looks stunning!
Enough chat, let’s dive into the recipe!
Serves 6-8. To make it nut-free, you could try a gluten-free flour blend like Bob’s Red Mill. (Note: I haven’t tested this substitution.) You can find tapioca flour (aka starch) at your local health food store or online, and Bob’s Red Mill is a reputable brand. If you’d like a slightly pink cake, organic raspberry powder is a nice touch—you can also use red food coloring or pomegranate powder, or skip this altogether.
If you’re transforming this recipe into cupcakes, it takes the same time to bake 12 cupcakes. Check out the quick recipe video to see how simple it is! You’ll also find the recipe for Coconut Whipped Icing with raspberry powder.
If you’re enjoying this cake on the same day, you can leave it out; otherwise, refrigerate it for up to five days. If refrigerated, the icing becomes denser as the coconut fat firms up, yet it remains delicious and attractive!
I’m eager for you all to make this cake and share it with loved ones. Here’s to it becoming a cherished recipe for years to come!
Happy Love Day!
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**Questions and Comments Recapped:**
1. **Alternative Sweeteners:** You can substitute apple sauce or raw honey for maple syrup, maybe with adjustments. If reducing maple syrup, consider adding some liquid like nut milk.
2. **Egg Replacements:** Flax eggs might work, though the texture may change due to the binding nature of eggs compatible up to 2 replacements.
3. **Baking Tips:** For cupcakes, bake about 15-18 minutes. If sinking in the middle, it might need more cooking or less mixing.
4. **Ingredient Adjustments:** Feel free to replace raspberry powder with freeze-dried raspberries or omit it.
5. **Storage Tips:** Tapioca and raspberry powder are available at natural food stores or online.
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I hope this rephrased guide keeps the essence of the original while enhancing clarity and engagement. Whether you’re a seasoned baker or a beginner, this cake promises to be both a showstopper and a treat!