Ingredients
Raspberry Cake:
- 2 cups almond flour
- ¼ cup tapioca flour or arrowroot flour
- ½ cup maple syrup
- ¾ cup coconut sugar
- 3 tablespoons almond milk
- 3 eggs room temperature
- ¼ cup coconut oil or butter or ghee melted
- 1 cup fresh raspberries
- ¼ tsp sea salt
- 1 tsp baking soda
Crumble Topping:
- ⅔ cup almond flour
- ¼ cup coconut oil or butter or ghee solid
- ¼ cup coconut sugar
Instructions
- Preheat oven to 350.
- Line an 8x8 baking dish with parchment paper (grease the inside well so that the parchment paper sticks).
- First things first, add the crumble toppings to a small bowl, and use a fork to mash everything together, leaving lots of chunks.
- Place the bowl in the refrigerator while you make the cake.
- Next, grab a large bowl and whisk together the maple syrup, coconut sugar, almond milk, eggs, and the coconut oil/butter/ghee.
- Add the almond flour, tapioca/arrowroot flour, baking soda, and salt.
- Mix everything together well.
- Add about 3/4 cup of the raspberries to the mixture.
- Transfer the cake batter to the baking dish and use a spatula to make it even/flat.
- Add remaining raspberries to the top.
- Take the crumble topping out of the refrigerator and evenly distribute it on top of the cake.
- Bake for 32-35 minutes, or when a toothpick comes out clean.
- Enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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