Oh, this is good. And it would be awesome topped with some homemade coconut milk ice cream, too!
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Recipe: Vanilla Raspberry Swirl Cake
1.5 cups blanched almond flour
1/2 cup tapioca flour
1 tsp baking soda
1/2 tsp salt
1/2 cup coconut oil, melted
1 TBSP vanilla
3/4 cup honey
2 cups raspberries (I used frozen)
1/4 cup honey
dash of salt
Preheat oven to 325 degrees. Grease an 11×7 or 9×13 pan with coconut oil. Combine dry ingredients in large bowl. In a separate bowl, whisk together melted coconut oil, eggs, vanilla and honey. Add to dry ingredients and thoroughly combine. Pour into greased pan. Meanwhile, add raspberries, honey and salt to a medium saucepan. Heat over medium heat and mash with a potato masher (or a fork) until heated through and nicely mashed. Spoon globs of raspberry mixture onto cake batter:
Swirl in an “S” motion with butter knife:
Bake in oven for 25-30 minutes, until toothpick inserted in middle comes out clean. Watch carefully the last 5 minutes or so to make sure it doesn’t burn. If it’s getting too brown, turn down the heat a bit. Remove from oven and enjoy while warm:
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Really pretty! Great for a party, I imagine. Perfect for Valentine’s too! Did you get the tapioca flour at a store or online? I have never seen that product at my local health food store.
Hi, Cassandra! This is what I use: http://www.amazon.com/NOW-Foods-Tapioca-Flour-Ounce/dp/B0017WHOO0/ref=sr_1_10?ie=UTF8&qid=1328639158&sr=8-10 I have seen it a few times in the “natural foods” section of our local grocery store, although it’s much cheaper online.
Found tapioca flour in the bulk bins at Whole Foods for $1.69 a pound! Bought more than enough for this recipe for $0.39! 😀
maura fisher says
interested in receiving email of new postings.
thanks so much.
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I made this tonight for a Valentine treat for my kids. I used strawberries instead of raspberries because my kids like them better. I also used palm sugar instead of honey because that is what I had on hand. It was really good. Thank you for the recipe!
I made this today. It is taking a lot longer than 30 min. It took an hour in my oven. Just a heads up for anybody. I am thinking it needs to cook at a higher temp or my oven is not calibrated right. Did you cook this convection or conventional?
Hmmm…I used a regular oven, but mine does seem to cook faster than average sometimes. I’ll try making it again soon and alter the time if needed. Thanks for letting me know!
FYI – it seems that all almond flour recipes cook for double the stated time in my oven too. No idea why. Non-almond flour recipes cook normal times for me.
Huh. I’m stumped? I always post the cook times that it takes on my oven. Maybe I need to start adding a disclaimer about oven bake times. Thanks for letting me know!
I just realized that the flour I have for tapioca is tapioca starch flour. Would this make a difference?
Holly, tapioca starch flour should work just fine!
This is sooo good! A-MA-ZING!!
Colleen Santiago-Sprister says
what would you recommend instead of tapioca flour? I have coconut or would more almond flour work?
Colleen, tapioca flour works as a binder, so more almond flour wouldn’t work. You could try potato flour in its place, but i haven’t experimented with other flours yet. If you do, come back and let me know how it turned out!
Colleen Santiago-Sprister says
Thanks! I looked on my coconut flour and it was a “blend” with some tapioca flour so I tried that and it was DELICIOUS! Thanks for the recipe!!
i’m making this to bring to someone’s home for a get together so I won’t be able to serve it warm from the oven – will it be as good? what do you all recommend?
Lisa, we’ve eaten it at room temperature, and it was great! I probably wouldn’t make it a day ahead, but the same day should be fine!
I just made this for my hubby’s birthday. I tried making them in two 9″ round pans (to make it more birthday-cakey), and it took exactly 23 minutes in my oven. This is going to be my husband’s first birthday since he’s known about his gluten and corn allergies, so hopefully he will be excited that there’s a cake he can have!
i could not pour my recipie… It’s was like a dough??? I followed the recipe with all those ingredients
Shanti Landon says
Hmm, that is odd! I haven’t had that happen to anyone yet. Did you use blanched almond flour? Or almond meal?
Would this cake hold up under fondant? Thinking of making it for my daughter’s 2nd birthday.
Also have you tried arrowroot as a tapioca substitute? I know in most recipes they are interchangeable.
Shanti Landon says
Hmm…I’m not sure about that. I haven’t tried it before. As for the arrowroot, yes, you can substitute for the tapioca!