Check out my HV APP at https://www.hveating.com/ to get my entire recipe library, brand recommendations, stocking pantry videos, workouts, health topic info videos, and much more!
Almond-Raspberry Cake
INGREDIENTS
Dry Ingredients:
2 cups almond flour
1 1/4 oat flour (I use organic glyphosate-free oats that I grind in the blender)
2 ½ tsp baking powder
¾ tsp baking soda
1/4 tsp turmeric
1 heaping cup fresh raspberries
Wet Ingredients:
3 tbsp lemon juice
1 tbsp apple cider vinegar
1 cup pitted Medjool dates
1 1/4 cups plant-based milk
1 tsp vanilla extract
1 tsp almond extract
Raspberry Topping:
10 oz frozen raspberries
4 medjool dates
2 tsp vanilla extract
Water to thin to a pourable consistency
INSTRUCTIONS
Preheat the oven to 350 F.
Combine all the dry ingredients in a bowl and whisk to combine.
In a blender combine dates, plant milk, lemon juice, apple cider vinegar, almond and vanilla extract. Blend until smooth.
Add the wet ingredients to the dry ingredients. Mix to combine. Fold in fresh raspberries just to combine.
Pour batter into a parchment-lined 9 “ pan.
Bake for 20 minutes and reduce oven temperature to 325 F. Continue to bake for an additional 15 minutes, or until edges are browned and top it “firm” when pressed gently.
Prepare the raspberry sauce by combining all the ingredients in a saucepan on medium low heat. Bring to a simmer for 15-20 minutes or until thick. Allow to cool. Blend until smooth, add water to adjust consistency.
Allow the cake to cool in the pan until warm (about 20 minutes). Remove and pour raspberry sauce over top. Enjoy!
