Raspberry Crumb Cake
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
units
eggs (room temperature)
-
¼
cup
coconut oil or butter or ghee (melted)
-
1
cup
fresh raspberries
-
¼
teaspoon
sea salt
-
1
teaspoon
baking soda
Crumble Topping
-
⅔
cup
almond flour
-
¼
cup
coconut oil or butter or ghee (solid)
-
¼
cup
coconut sugar
Instructions
- Preheat the oven to 350°F.
- Line an 8x8 baking dish with parchment paper and grease it well.
- In a small bowl, combine the crumble topping ingredients and mash them together, then refrigerate.
- In a large bowl, whisk together the maple syrup, coconut sugar, almond milk, eggs, and melted coconut oil or butter.
- Add the almond flour, tapioca flour, baking soda, and salt, mixing well.
- Fold in about ¾ cup of the raspberries into the batter.
- Transfer the batter to the prepared baking dish and smooth it out.
- Top with the remaining raspberries and the crumble topping.
- Bake for 32-35 minutes, or until a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
6g
Sodium
50mg
Cholesterol
70mg
You might also like