Sarah’s Story:

I first baked this almond raspberry cake on a lazy Sunday when I had raspberries that were just too pretty to waste and a craving for something homemade but not too sweet. I swapped in almond flour for extra moisture, added maple syrup instead of refined sugar, and it turned into this golden, berry-studded beauty that’s become my go-to for book clubs, brunches, and guilt-free snacking.

🍰 Almond Raspberry Cake Recipe

Ingredients:

• 1 ½ cups almond flour

• ½ cup oat flour (or more almond flour)

• 1 tsp baking powder

• ¼ tsp salt

• 3 eggs

• ⅓ cup maple syrup or honey

• ⅓ cup plain Greek yogurt (or dairy-free yogurt)

• ¼ cup avocado oil or melted coconut oil

• 1 tsp almond extract (or vanilla)

• 1 cup fresh raspberries (plus a few extra for topping)

• Optional: sliced almonds or powdered monk fruit for garnish

👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan.

2. Mix dry ingredients: In a bowl, whisk almond flour, oat flour, baking powder, and salt.

3. Mix wet ingredients: In another bowl, whisk eggs, maple syrup, yogurt, oil, and almond extract until smooth.

4. Combine: Fold the dry ingredients into the wet until just mixed. Gently fold in raspberries.

5. Bake: Pour batter into pan, top with a few extra raspberries and sliced almonds (if using). Bake for 30–35 minutes, or until golden and a toothpick comes out clean.

6. Cool & serve: Let cool completely before slicing. Optional: dust with monk fruit or serve with a dollop of yogurt or coconut cream.

💡 Tips:

• Use frozen raspberries if needed — no need to thaw!

• Try it with blueberries or chopped cherries for a twist.

• Keeps well in the fridge for up to 3 days.

🥣 Nutrition (per slice, based on 8 servings):

• Calories: ~210

• Protein: 6g

• Carbs: 15g

• Sugars: 9g

• Fat: 14g

• Fiber: 3g