Ingredients

• 2-1/2 cups almond flour* Ingredients
• 3 tbsp coconut flour Ingredients
• 1/4 cup tapioca flour** Ingredients
• 1 tsp baking powder Ingredients
• 1 tsp baking soda Ingredients
• Optional: 3 tsp organic raspberry powder*** Ingredients
• 4 large eggs Ingredients
• 1 cup maple syrup Ingredients
• 1 tsp vanilla extract Ingredients
• 1 tsp coconut oil for greasing pan Ingredients

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.