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Almond Flour Raspberry Cake

This is my go-to birthday cake but don't let that deter you from making it for no reason at all! It's totally gluten-free and absolutely delicious!
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 - however, the price has since gone up and it is totally outrageous, so feel free to skip it!

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. You can easily omit this and the cake will still be amazing! 

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 pressing 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?

Desserts
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Ingredients
  • 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
Instructions
  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.

Notes

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. Or simply omit it if you don't have it. It still tastes wonderful.


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

77 Comments
Naomi   •   February 6, 2020

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

Reply
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?

Reply
Joy McCarthy   •   February 9, 2020

Regina   •   February 7, 2020

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

Reply
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! 💕

Reply
Joy McCarthy   •   February 9, 2020

Kait   •   February 8, 2020

Can it be made with flax eggs?

Reply
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!

Reply
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?

Reply
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

Reply
Joy McCarthy   •   February 11, 2020

Steph   •   February 13, 2020

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

Reply
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?

Reply
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?

Reply
Joy McCarthy   •   February 15, 2020

Phoebe B.   •   February 16, 2020

We really loved this cake. It was so moist

Reply
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!

Reply
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.

Reply
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.

Reply
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!

Reply
Joy McCarthy   •   May 23, 2020

Marg   •   June 18, 2020

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

Reply
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!

Reply
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?

Reply
Joy McCarthy   •   October 14, 2020

Stephanie Griffioen   •   November 14, 2020

I have a question - could you substitute raw honey for maple syrup? I am unable to have syrup

Reply
Joy McCarthy   •   November 15, 2020

Janelle N.   •   November 15, 2020

I made this recipe for my daughters 9th birthday and I could not believe how good this was!! The only thing I could not find was plant based sprinkles- any idea where I can find? Brand? Thanks!

Reply
Joy McCarthy   •   November 17, 2020

Kavita   •   November 20, 2020

Hello Joy, I’ve made this cake twice, and it turned out good. However the batter was a bit stiff both times, even though I let it sit for a couple of minutes before baking. Is that normal or should I add a bit of water/milk to the batter next time to make it smoother? Thanks.

Reply
Joy McCarthy   •   November 20, 2020

Amy Phillips   •   December 22, 2020

Can you use freeze dried raspberries for the powder? Will it work the same way?

Reply
Joy McCarthy   •   December 22, 2020

Grace   •   December 22, 2020

Hi Joy, would you please recommend a non- toxic cake pan that’s heart shaped? Thank you so much.

Reply
Joy McCarthy   •   December 22, 2020

Grace   •   December 23, 2020

Hi Joy, it’s me again. Thank you so much for responding so quickly. Would you mind letting me know what brand heart cake pan you are using in the video? There are so many options online with so many reviews. ❤️

Reply
Joy McCarthy   •   December 26, 2020

Norah   •   December 29, 2020

My son is asking for chocolate raspberry. How to make this a choc/rasp cake or the link pls for your choc cake and could I simply add raspberry powder to that? What we do for our kids, right? Lol Btw I made this recipe 2x. First time I used tapioca and tried to grate it down. It only did a bit so the ‘muffins’ as it turned out also were a little bit crunchy. So hubby went out and bought fine tapioca flour, and I used that and this time I got cupcakes, fluffier not so dense but they dipped in the middle even though they were properly cooked. and the tops of the cupcakes spread a fair bit and were real easy to take off the cupcake to eat like a cookie as they were sort of caramelized around the edges. Comments on why they dipped? Oh. And neither time did I use the raspberry powder, as it did not arrive on time for the birthday.

Reply
Joy McCarthy   •   December 30, 2020

Sofia   •   January 15, 2021

Hello Joy, I don't have whipped coconut cream. Would coconut milk work for the icing? Thanks.

Reply
Joy McCarthy   •   January 16, 2021

Diana   •   February 11, 2021

Hi Joy Could I substitute tapioca flour for regular flour? And would I need to adjust the baking time? Thanks

Reply
Joy McCarthy   •   February 11, 2021

Norah Prince   •   February 14, 2021

An you help? I baked this cake last night in. 9”cheesecake pan @350. I did everything as the recipe asks except wanted to decrease the sugar so used 1/2c maple syrup, 1/4c coconut aminos and 1/4c water with 6 drops liquid stevia. After 35 minutes I took the cake out even though the fork was clean knowing it wasn’t cooked thru. Only about 3” in was cooked the rest of the way to the center was fallen and wet. We ate the cooked part. What did I do wrong? Also I bought Koyah whole raspberry powder. I couldn’t really taste the flavour. Are you familiar with this brand? Does your brand have more flavour? I want this to be our family cake but need to have it be a success to do so lol Please help me to be successful baking this cake.

Reply
Joy McCarthy   •   February 15, 2021

Grace   •   February 15, 2021

Hi Joy, I made this cake and wow just wow. Thank you so much for sharing this recipe with everyone. You are a beautiful soul.

Reply
Joy McCarthy   •   February 15, 2021

Norah   •   February 15, 2021

Hi Joy! You ask why did I add the coconut aminos? Well, that was a suggestion on your part for substituting for the 1c maple syrup. I was keeping to the 1c of liquid of the recipe, (the 1c maple syrup) but wanting to keep the sugar down I did 1/2c maple syrup, 1/4 cup coconut aminos and 1/4c water with 6 drops stevia = 1c liquid.No???

Reply
Joy McCarthy   •   February 16, 2021

Amy   •   March 26, 2021

I'm so thrilled to make this for my baby girls first birthday next week! Thank you! How long do you think I would bake for a 4 inch springform pan? I'll report back ❤

Reply
Joy McCarthy   •   March 26, 2021

Amy Swanson   •   March 26, 2021

Yes! A double decker cake. I'm guessing maybe 15 or 20 min bake time? Thank you!

Reply
Joy McCarthy   •   March 28, 2021

PALKI KOCHHAR   •   July 10, 2021

hi if i dont want to put eggs then which ingredirnt should i replace it with

Reply
Joy McCarthy   •   July 11, 2021

Monica   •   September 3, 2021

Thank you very much for this lovely cake How can i make the raspberry powder at home? I wish you a lovely day Monica Pierobon

Reply
Joy McCarthy   •   September 7, 2021

Robyn   •   September 3, 2021

This cake looks absolutely scrumptious! I love almond flour and can’t wait to try this recipe. I am hoping that I can switch the maple syrup, which I love, for monk fruit as my husband is diabetic. Thank you, Joy, for sharing such beautiful recipes! Cheers! 💕

Reply
Joy McCarthy   •   September 4, 2021

Katie R.   •   September 3, 2021

My birthday is on Monday, so I was going to make the flourless chocolate quinoa cake (love it!), but then I saw your e-mail with this blog link, and I've changed my mind. Great timing!

Reply
Joy McCarthy   •   September 4, 2021

Courtney R.   •   September 10, 2021

I made this last night for a virgo birthday dessert ;) Was delicious! And so simple. Didn't have the red beet colouring, though. Cooked up some frozen raspberries and strawberries for on top, and scooped some coconut cream as a finish. We'll be making this again!

Reply
Joy McCarthy   •   September 10, 2021

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