Almond Flour Raspberry Cake Recipe

Lemon zest and fresh raspberries give this light, fluffy, and delicious lemon raspberry cake lively flavour. Make it for special occasions or daily fun!  

– 3 large egg – ¼ cup avocado oil – ½ cup pure maple syrup    ,or honey – 2 tsp pure vanilla extract – ½ tsp Almond extract – 2 to 3 tsp lemon zest – 2 ½ cups almond flour – ½ teaspoon baking soda – ½ teaspoon sea salt – 1 pint (6 oz) fresh                 raspberrie – ½ cup sliced almond  


Pre-heat the oven to 350°F and line an 8-inch springform cake pan with parchment. To remove the cake easily after baking, coat the sides and bottom of the cake pan with cooking spray.  


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Whisk the eggs, avocado oil, pure maple syrup, vanilla extract, almond extract, and lemon zest in a large bowl until blended. Note: You can use an electric hand mixer or stand mixer with the paddle attachment to make this recipe, but I prefer a bowl and fork.  

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Stir almond flour, baking soda, and sea salt in a separate basin until mixed. Mix the flour mixture with the wet ingredients in the big bowl until a smooth, thick batter forms. Fold fresh raspberries into cake batter until evenly distributed.  

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Use a rubber spatula to evenly distribute the cake batter in the prepared cake pan. Slice almonds and sprinkle over cake batter. Cover the cake pan with foil and bake for 45 minutes.  

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Unfoil the cake pan and bake for 5–10 minutes until the borders are slightly golden brown and the centre is firm. Check cake doneness with a digital thermometer in the centre.   

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190 degrees or greater indicates a cooked cake. Let the cake cool completely before removing it from the springform pan. Slice the cake and enjoy.     

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