This Paleo Raspberry Almond Cake is a delightful treat that's grain-free and sweetened with honey. It's moist, tender, and bursting with juicy raspberries, making it a perfect dessert for any occasion.
Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/3 cup honey. 3 large eggs. 1 teaspoon vanilla extract. 1 cup fresh raspberries.
Instructions: Preheat the oven to 350F 175C. Grease a 9-inch cake pan with coconut oil and line the bottom with parchment paper. In a mixing bowl, combine almond flour, coconut flour, baking soda, and salt. In another bowl, whisk together melted coconut oil, honey, eggs, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until well combined. Fold in fresh raspberries gently into the batter. Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
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