One of the best things about this year is the fact that I get to and continue to experiment in the kitchen. I am yearning to get in front of a camera and show you guys how to make these quick and easy raspberry cake.
Until then I will continue to share them here and hope you enjoy them as much as possible. This recipe was just an experiment and something I thought about, until I eventually tried it and loved it.
This recipe is easy and quick to make, so much so that I can make it in my sleep. Not only that find variations in seconds. Depending on what you like there are many different fruit ingredients you can add that will enhance the taste of the cake.
For this recipe I will be adding raspberry. Why you might be asking raspberry? For many different reasons, the first being a mixture of sweet and sour, which adds a little zest. Loaded with antioxidants, high in fiber, low sugar index and healthy for the brain. Not only that but left to their own devices raspberry is delicious.
This recipe is so easy and is suitable for all type of diets you would only need to make the appropriate substitutions. Like I said everything is about experimenting and finding what works for you, however a little cake here and there doesn’t hurt anyone.
Ingredients:
- 2 cups almond flour
- ¼ coconut flour (optional)
- 2 eggs
- 1 cup sweetener (I use agave)
- 3 tablespoons vanilla
- 2 tablespoons almond essence
- 2 tablespoons baking soda
- 2 tablespoons baking powder
- 1 tablespoon cinnamon
- 1 cup fresh raspberry
- ½ cup non-dairy milk
Set oven to 350F. Crush raspberry in a bowl and mix it with a tablespoon of almond flour. To make this cake it’s optional or not if you want to use a mixer. I don’t use one as am not creaming butter or using sugar, again its optional and might be easier for you. Mix all your wet ingredients first that includes eggs, non-dairy milk, agave, vanilla, and almond essence.
For sweetener you can use which ever you prefer but I prefer agave over other powdered sweetener as I find they leave an after taste. If you are on a keto diet, a powdered sweetener might be best but otherwise agave works fine.
Set the liquid mixture aside and in a separate bowl mix the almond flour, coconut flour, baking powder, soda, and cinnamon. I put coconut flour as optional because you don’t have to use it, I do because it makes the mixture a little bit thicker.
Mix your dry ingredients in the wet and stir to achieve even consistency. Then add crushed raspberry to mixture before letting sit. The pan you use is also optional, I use a small rectangular loaf pan.
Grease it before adding grease paper. Adding grease paper, I find it so helpful when it comes to baking as the cake tends to come out more evenly and the consistency is better. It’s optional and again everything should be done to cater to your needs.
Bake time 30-45 mins
Tips for success:
- Use ripe raspberries over frozen, gives a more refine taste
- For vegan you can use corn start, or vegan butter instead of eggs
- Do not over or under bake cake as the taste will be different
Quick questions
How long to bake for?
The consistency of the cake will determine your bake time, the less liquid consistency the less time to bake. Due to the nature of the flours used give more time than when using regular flour.
Can other fruits be used?
Yes. In fact, you can mix and match which ever fruits you want, which can be blueberry, strawberry, black berry, and lemon. The first one I ever made I combined lemon and raspberry.