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: