My gluten free Almond Orange Cake is Simon's all time favourite, so I thought I'd try a similar recipe with raspberries. We do not have to eat gluten free, but we both really enjoy the flavour that almond flour and coconut flour gives compared to using all purpose flour.
I attempted to drizzle dark chocolate on top, but quickly learned that drizzling chocolate is not that easy. So I did what I could to make it look like a fancy cake topping. This cake would also be great with either whipped cream or the same icing I use on the Almond Orange Cake, but I didn't have any ripe avocados left.
1 cup almond flour
1 cup coconut flour
1 tsp baking soda
1/2 tsp salt
2/3 cup brown sugar
1/4 cup coconut oil
1 tsp pure vanilla extract
2 cups raspberries, mashed with a fork
1/2 cup mini dark chocolate chips
Canola spray, for greasing pan
Preheat oven to 325 degrees F. Grease a 9 inch cake pan with canola oil spray.
In a large bowl, combine almond flour, coconut flour, baking soda and salt. Mix until uniform.
In a second bowl, add eggs and beat with a hand mixer. Add brown sugar, coconut oil, vanilla extract and mashed raspberries to the eggs, then mix again with hand mixer.
Pour wet ingredients into dry, and fold together until uniform. Pour into cake pan and spread out evenly with the back of a spatula.
Bake for about 25 minutes, until golden brown. Allow to cool for 3-4 minutes, then use a paring knife to run around the edge of the pan to loosen. Flip the pan over onto a cooling rack.
Melt dark chocolate chips in the microwave, removing to stir well every 30s, until completely melted (about 2 minutes for mini chocolate chips). Use a spoon to drizzle chocolate on top of cake. Allow to set, then serve.
Nutrition (per slice, including chocolate drizzle)
Saturated fat 6.6g