Fabienne's Gluten-Free Raspberry Almond Cake

Ingredients

• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup almond butter
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 2 tablespoons coconut sugar
• 2 tablespoons almond flour
• 1 tablespoon coconut oil, melted
• 1 tablespoon maple syrup

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
3. In a large bowl, beat almond butter, coconut oil, maple syrup, eggs, and vanilla extract until creamy and smooth.
4. Add dry ingredients to wet ingredients and mix until fully incorporated. Fold in raspberries.
5. Pour batter into prepared pan and spread evenly. Sprinkle with coconut sugar, almond flour, coconut oil, and maple syrup.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool completely before serving.

Interesting Facts

• Almond flour is a great gluten-free alternative to traditional wheat flour.
• Coconut oil is high in healthy fats and is great for baking.
• Raspberries are a great source of fiber and vitamins.