Grain free, Dairy free, Soy/Corn free, Refined sugar-free, MSG free, Low fat... No Nasties!
Can be adjusted to egg-free by substituting with a flax egg or aquafaba.
Not only can you make it ahead of time, it even tastes 10 times better the next day! Just bake it, set aside and do other Birthday party crazy necessities and decorate with fruit the last minute!
- 1.5 cups cassava flour
- 1.5 cups almond flour or meal
- 1 cup arrowroot flour
- 2 T poppy seeds (optional)
- 2 Tbsp Ground Rose Hips
- 2 Tbsp Ground Milk Thistle
- 1/2 t salt
- juice and zest from 2 lemons & 1 orange (medium)
- 1/2 t baking soda
- 1/2 cup coconut or olive oil (optional)
- 1/2 cup honey or maple syrup
- 1 cup water
- 4 eggs
- 2 cups frozen raspberries
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Preheat your oven to 350F. Combine all dry ingredients in a bowl. Set aside.
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Beat eggs until fluffy. Add honey or maple syrup, oil(if using) and water. Grate the zest from 2 organic lemons and 1 orange, squeeze out the juice and add it to the wet mix.
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Mix the dry and wet ingredients together.
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Quickly mix in 2 cups of frozen raspberries (I used a hand mixer).
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Line the bottom of two 8-inch spring cake pans with parchment paper and divide the batter evenly.
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Bake the cake for 40-45 minutes or until toothpick comes out clean.
This recipe is for a two-layer cake.
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Remove the cake from the oven and let it cool completely. Frost and decorate!
Happy Birthday!
✿Other frozen berries can be used - red raspberries, blackberries, blueberries, currants) but I think the wild raspberries were great here.
✿Poppy seeds are optional, but they go well with the lemony taste.
✿Coconut oil is optional. Last time I didn't use any and it came out great (see the pictures). With coconut oil, it's just a bit less dry.
✿ Arrowroot flour can be substituted with sprouted brown rice flour.
✿Two tips that I know of for gluten-free baking to make it airier:
- mix the lemon juice and baking soda in a spoon right at the end of any recipe to make the fuzzy reaction, and mix in while still foaming.
- Separate the eggs and whisk them until soft picks, then fold in the batter. Makes all the difference!!