Almond Raspberry Coffee Cake
A perfect combination of almond and raspberry flavors in a fluffy cake. Ideal for breakfast or as a dessert.
Ingredients
For the Cake:
- Almond flour: 2 cups
- Baking powder gluten-free: 2 teaspoons
- Baking soda: ½ teaspoon
- Coconut sugar: ¾ cup
- Salt: ¼ teaspoon
- Eggs: 2
- Almond milk: 1 cup
- Vegetable oil: ½ cup
- Almond extract: 1 teaspoon
- Apple cider vinegar: 1 tablespoon
- Fresh raspberries: 1 cup
For the Topping:
- Sliced almonds: ¼ cup
- Brown sugar: 2 tablespoons
- Ground cinnamon: ½ teaspoon
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C) and grease your cake pan.
- In a large bowl, mix almond flour, baking powder, baking soda, coconut sugar, and salt.
- In another bowl, combine eggs, almond milk, vegetable oil, and almond extract.
- Pour wet ingredients into dry ingredients and stir until smooth.
- Gently fold in fresh raspberries.
Make the Topping:
- In a small bowl, mix sliced almonds, brown sugar, and cinnamon.
- Sprinkle the topping evenly over the batter.
Bake:
- Bake for 40 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes before transferring to a cooling rack.
Notes
Nutritional Information (Per Serving)
- Calories: 240
- Total Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
Vitamins and Minerals
- Vitamin A: 4%
- Calcium: 6%
- Iron: 8%
- Vitamin C: 2%
- Magnesium: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a handful of chopped dark chocolate for extra indulgence.
- Try using frozen raspberries for a slightly different texture.
- Dust with powdered sugar before serving for a pretty finish.