Raspberry Almond Gluten Free Cake Dairy Free Food

RASPBERRY ALMOND ORANGE CAKE

Steps:

• Preheat oven to 355°F (180°C). Grease an 8-inch (20cm) baking pan.
• In a large bowl, whisk together flour, ground almonds, baking powder, and baking soda. Set aside.
• In a mixing bowl, mix together non-dairy milk, orange juice, oil, ground flaxseeds, sugar, vanilla extract, lemon zest, and vinegar.
• Sift the flour mixture into the wet mixture and stir until just combined. (Please do not overmix!).
• Transfer the batter into the prepared pan and set aside for 5 mins.
• Dot the raspberries over the top and sprinkle the sliced almonds over. Bake for about 45 minutes or until an inserted toothpick into the center of the cake comes out clean. (If the top of the cake is browning too quickly in the oven, cover it with aluminum foil or baking paper. Keep an eye on it because the baking time may vary).
• Remove cake from oven and let cool completely.
• Dust with powdered sugar and pomegranate seeds, if you like.
• Enjoy!

FABIENNE'S GLUTEN-FREE RASPBERRY ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 1 teaspoon butter. Sprinkle 1/2 cup sugar around the bottom the sides of the pan.
• Place raspberries in a fine-mesh strainer set over a bowl; press and scrape with a spoon to squeeze out juice. Discards seeds and skins.
• Combine raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract in a food processor; process until smooth.
• Pour kidney bean mixture into a large bowl. Mix in 3/4 cup sugar, baking powder, and salt until blended. Pour into the prepared pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Run a sharp knife around the edges of the cake; cool in the pan for 10 to 15 minutes. Remove ring and transfer cake to a serving platter.

GLUTEN-FREE RASPBERRY-ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x8-inch baking dish.
• Stir almond flour, coconut flour, baking soda, and salt together in a bowl. Beat eggs, melted butter, honey, and vanilla extract together in a large bowl until smooth; add flour mixture and mix into a dough ball.
• Split 2/3 of the dough from the ball; spread into the bottom of the prepared baking dish to cover completely. Spoon raspberry jam atop the dough and spread to cover. Break remaining dough into small pieces and dot jam with the dough. Sprinkle almonds over the dough and jam.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake slightly, 10 to 15 minutes.
• Beat confectioners' sugar, milk, and almond extract together in a small bowl; drizzle over cooled cake.