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!!

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!!!

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! 

This cake is…

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.

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.

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. It’s not inexpensive either, but a bag will last you a long time. 

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.

This cake is done baking when a fork inserted comes out clean and it pops back nicely when press 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!

Okay enough of my talking, let’s get to this recipe, shall we?

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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.

Here’s a quick recipe video so you can see how easy it is to make!

Here’s the recipe for the Coconut Whipped Icing with raspberry powder.

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!

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!

This content was originally published here.