Delicious and Moist Gluten-Free Raspberry Almond Coffee Cake

Indulge in this gluten-free raspberry almond coffee cake that is moist, flavorful, and perfect for breakfast or dessert. The combination of almonds, raspberries, and a touch of cinnamon makes this coffee cake a favorite among family and friends.

Ingredients

• 1 cup almond flour
• 1/2 cup gluten-free flour blend
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1/4 cup sliced almonds

Directions

1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. In a mixing bowl, combine almond flour, gluten-free flour, sugar, cinnamon, and salt.
3. Add almond milk, melted coconut oil, and vanilla extract to the dry ingredients and mix until smooth.
4. Fold in half of the raspberries into the batter.
5. Pour the batter into the cake pan and top with the remaining raspberries and sliced almonds.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the coffee cake cool before serving. Enjoy!

Interesting Facts