Raspberry Almond Coffee Cake

Craving something sweet but not overly so? This cake is perfect. Definitely get a piece while it’s still warm from the oven.

INGREDIENTS

  • 1 1/2 cups blanched, finely ground almond flour
  • ⅓  cup monkfruit sweetener
  • 2 tbsp. coconut flour
  • 1 tsp. baking powder
  • ½  tsp. baking soda
  • ½  tsp. ground cinnamon
  • ¼  tsp. unrefined sea salt
  • 1 cup fresh raspberries
  • 3 eggs
  • ⅓  cup butter
  • 1 tsp. vanilla extract
  • ⅓  cup sliced almonds

CONVENTIONAL OVEN INSTRUCTIONS

  1. Preheat oven to 350°F. Spray an 8-inch push pan with coconut oil.
  2. In a medium bowl, combine almond flour, sweetener, coconut flour, baking powder, baking soda, cinnamon and salt; mix well.
  3. Add raspberries; mix to coat.
  4. In a small bowl, whisk together the eggs, melted butter, and vanilla extract until well blended. Pour into dry ingredients; mix gently just until thoroughly combined.
  5. Spread into prepared pan then top with almonds
  6. Bake for 35 to 40 minutes or until a wooden pick inserted near center tests clean. Let cool in pan 20 minutes before slicing.

INSTANT POT INSTRUCTIONS

  1. Prepare an 8-inch push pan or springform pan (if you’re using an 8qt pot)
  2. In a medium bowl, combine almond flour, sweetener, coconut flour, baking powder, baking soda, cinnamon and salt; mix well. Add raspberries; mix to coat.
  3. In a small bowl, whisk together the eggs, melted butter, and vanilla extract until well blended. Pour into dry ingredients; mix gently just until thoroughly combined. Spread into prepared pan.
  4. Place 2 cups of water into your instant pot liner, and put in a steamer rack on top.
  5. Set your Instant Pot for 40 minutes at High Pressure, let it release pressure naturally for 10 minutes, and release remaining pressure.
  6. Carefully take out and pan and let it cool for 15-20 minutes. Upend the cake onto a plate. sprinkle with coconuts, almonds, or powdered sweetener if desired and serve.
  7. Top with almonds.

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