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Almond Flour Raspberry Cake

This is a Almond Flour Raspberry Cake is a recipe that I will be making for years to come for birthdays and special occasions!
Feb 6, 2020 | Joy McCarthy

My mom's birthday was in early January and even though every birthday and anniversary we make the Flourless Chocolate Cake, I thought I would try something different! And I'm so glad I did!!

Almond Flour Cake

I made this cake for the first time with mostly coconut flour but the cake wasn't quite perfect - it tasted amazing but it was too flat. Then I chatted with Carol our designer who is an epic baker and she suggested I alter my almond flour to coconut flour ratio and magic!!!

almond flour cake

I'm thrilled to tell you that not only is this almond flour raspberry cake beautiful which you can clearly see, it's also incredibly delicious! This is a cake that I will be making for years to come for birthdays, special occasions and just to enjoy with a cup of tea for no particular reason other than to celebrate being alive! 

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This cake is...

  • Gluten-free
  • Paleo-friendly
  • Grain-free
  • Kid-friendly
  • Made with simple, whole, real food ingredients 

You likely have most of the ingredients in your kitchen already! Perhaps not the raspberry powder, but that's totally optional, more on that below.

Ingredients in almond flour cake

I had raspberry powder on hand because of the recent Superfood Pink Latte I made. This raspberry powder makes the cake and the icing pink but you could also use natural food colouring from the health food store. Alternatively, you could use beet powder, goji berry powder or raspberry powder and the latter is my faves.

raspberry powder

The raspberry powder has a slightly sweet taste to it but it's not actually sweetened. Again, this is optional and doesn't make or break the cake. It's not inexpensive either, but a bag will last you a long time. 

Since this cake is perfect for Valentine's Day, I do encourage you to use a heart-shaped pan, but don't go out of your way to get one if you don't have one hanging around. You can use a square or a round pan, both will totally work.

Heart shape cake pan

This cake is done baking when a fork inserted comes out clean and it pops back nicely when press your finger lightly on the top. Every oven is different, so let your cake give you the cue on its doneness because my oven tends to be super fast! 

Let the cake completely cool before icing it with coconut whipped icing otherwise, the icing gets kinda melted and doesn't adhere properly to the cake. Decorate with some raspberries or any fruit you have on hand because it looks super pretty!

icing the cake

Okay enough of my talking, let's get to this recipe, shall we?

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  • 2-1/2 cups almond flour*
  • 3 tbsp coconut flour
  • 1/4 cup tapioca flour**
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Optional: 3 tsp organic raspberry powder***
  • 4 large eggs
  • 1 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp coconut oil for greasing pan
  1. Preheat oven to 350F (180C). Line an 8 or 9 inch springform pan or cake pan with parchment paper. Grease the sides with coconut oil.
  2. In a large bowl, combine almond flour, coconut flour, tapioca flour, baking powder, baking soda and raspberry powder if using. Whisk until combined. If available to you, a stand mixer makes this even quicker so you can toss all your ingredients in and let it do the work for you!
  3. In a small bowl, whisk eggs. Add maple syrup and vanilla extract, stir to combine.
  4. Pour the wet ingredients into the bowl of dry ingredients. Using a whisk or a hand mixer, combine the wet ingredients and the dry ingredients until fully mixed.
  5. Let the batter settle for a few minutes and then using a spatula, pour battle into cake pan.
  6. Place cake in middle rack. Bake for 30-35 minutes until a fork inserted comes out clean.
  7. Place cake on a cooling rack once baked. Let cake cool completely before removing from springform pan or cake pan.
  8. Now it's time to ice your cake! See the link to my recipe for coconut whipped cream for the top of your cake!
  9. This cake stores in the fridge for up to 5 days or freeze for up to a month.


Serves 6-8

*If you want to make this nut-free you could try a gluten-free flour blend like Bob's Red Mill. I haven't tried it yet, so it's not tested but I think it would work.

**You can find tapioca flour (aka starch) at your local health food store or online. It's always in the baking section. Bob's Red Mill is a good brand.

***Organic raspberry powder is a nice addition for a slightly pink cake. I have included a link in the blog post above for the brand I used. You can also use red natural food colouring or pomegranate powder for the colour.

I've made these into cupcakes and they take the same amount of time to bake 12 cupcakes.

Here's a quick recipe video so you can see how easy it is to make!

heart shaped almond flour cake

Here's the recipe for the Coconut Whipped Icing with raspberry powder.

coconut whipped cream

If you're enjoying the cake the same day you make it, you can leave it out on the counter. If not, you can refrigerate it for up to 5 days. And you can put the icing on and then refrigerate if you want too. The icing becomes a little denser as the coconut fat solidifies but it still tastes amazing and looks just as lovely!

slice of almond flour cake

I'm so excited for you all to make this cake and share it with your family and friends. I hope this becomes a recipe you treasure for years to come!

Happy Love Day!

Joy xo

Naomi   •   February 6, 2020

Thank you for sharing. I’m trying this cake tomorrow for my mother’s birthday 🎂

Joy McCarthy   •   February 7, 2020

Regina   •   February 7, 2020

Made this for my niece’s birthday today. I made two small cakes with no changes to the cake batter recipe, however I did use a basic cream cheese icing and It was a big hit. I will definitely make it again for Valentine’s Day with the glaze. Do you think the recipe would work if I just used half a cup of maple syrup?

Joy McCarthy   •   February 9, 2020

Regina   •   February 7, 2020

I don't eat eggs , what can I use tanks

Joy McCarthy   •   February 9, 2020
Karen   •   February 11, 2020

Catherine   •   February 7, 2020

Definitely going to try this recipe! Where do you get raspberry powder? I’ve ever seen that! 💕

Joy McCarthy   •   February 9, 2020

Kait   •   February 8, 2020

Can it be made with flax eggs?

Joy McCarthy   •   February 9, 2020

Traci   •   February 8, 2020

This looks beautiful. Do you have suggestions for using Monkfruit sweetener instead of maple syrup? Looking forward to trying this one!

Joy McCarthy   •   February 9, 2020

Rita   •   February 9, 2020

Thankyou! I absolutely loved the chocolate cookie recipe and have made many batches. Tomorrow it’s going to be the almond raspberry cake. I had one question though...I’m planning to add puréed strawberries (couldn’t find the raspberry powder), do I need to adjust any of the wet ingredients?

Joy McCarthy   •   February 9, 2020

Raymonde   •   February 11, 2020

Hello, I want to try this cake but before I do, I have a question for you. Can the amount of maple syrup be reduced? Thanks for your help. Raymonde

Joy McCarthy   •   February 11, 2020

Steph   •   February 13, 2020

How much time would it take to bake if I make it into (cake) muffins?

Joy McCarthy   •   February 13, 2020

Caz   •   February 14, 2020

Hi Joy, Thank you for this recipe. I have tried the chocolate/quinoa the almond/apple cakes - they were delicious :) so I'm looking forward to do this one. Does all these cakes freeze well?

Joy McCarthy   •   February 14, 2020

Rachelle   •   February 14, 2020

Hey Joy, what brand of cupcake liner do you use? Have you tried the silicone ones?

Joy McCarthy   •   February 15, 2020

Phoebe B.   •   February 16, 2020

We really loved this cake. It was so moist

Joy McCarthy   •   February 17, 2020

Melissa Lefebvre   •   February 19, 2020

Joy, this recipe is amazing! The cake is still moist and rich on the second day. I had no coconut whipped icing left so I had a slice with coconut yogurt this morning for breakfast! I will definitely make it again and follow the same recipe for my son’s first birthday! Thank you so much!

Joy McCarthy   •   February 19, 2020

Roz   •   February 27, 2020

Made this cake today. It’s amazing. Loved the flavour and the texture. I made half the recipe and baked it in a 6” round pan. It was done in 25 minutes. It’s a keeper for sure. Thank you for the recipe.

Joy McCarthy   •   February 28, 2020

Cecilia McManaman   •   March 7, 2020

This sunk in the middle quite a bit. Not sure if I did something wrong, but I’m hoping it tastes good.

Joy McCarthy   •   March 9, 2020

Meghan   •   May 23, 2020

This looks lovely. Have you ever tried making it with beet powder? I ask because I have beet powder for pink lattes but it’s a bit earthy tasting in lattes and ends up more beige-pink, than clean, pretty pink. I’m scared to waste this much almond flour in case the beet powder ends up ruining the flavor. Thank you!

Joy McCarthy   •   May 23, 2020

Marg   •   June 18, 2020

At which store do you buy tapioca flour and raspberry powder?

Joy McCarthy   •   June 23, 2020

SQ   •   October 12, 2020

I am horrible at baking to the point that I ruin boxed cakes... but made this cake with my two daughters aged 3 and 6 and it turned out perfect! Followed the recipe to the t! Going to try the banana bread recipe next!

Joy McCarthy   •   October 13, 2020

Elena   •   October 13, 2020

I was wondering if I can make this for my baby’s first birthday cake. Would it make sense to use apple sauce instead of maple syrup and maybe only egg yolks and omit the egg whites?

Joy McCarthy   •   October 14, 2020

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