Name: Healthy Paleo Raspberry Cake (Gluten-Free, Dairy-Free)
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: European
Ingredients: 1 1/4 cup almond flour; 1/2 cup tapioca flour; 2 eggs; 1/2 cup coconut sugar; 1/3 cup coconut oil, melted and cooled to a room temperature; juice and zest from one lemon; 1 tsp pure vanilla extract; 1 tsp baking soda; 1/4 tsp pink salt; 1/2 cup raspberries; COCONUT WHIPPED CREAM; 1 can full-fat coconut milk; 1 tsp maple syrup; fresh raspberries

This Paleo Raspberry Cake is a must make this summer. Light, fluffy, filled with lemony flavor, bursting with raspberries, topped with coconut cream and more fresh raspberries. I mean doesn’t it just scream summer? The cake is made paleo, gluten-free, dairy-free and naturally sweetened. Perfect to enjoy anytime of the day!

PALEO RASPBERRY CAKE

Even though I’m more on the savory side and can’t really stand store-bought sweets I always like to have some healthy baked goods at my house. Whether it’s a cake, muffins, cookies – it all makes such a great breakfast, snack or an afternoon pick me up with a cup of coffee. Is anybody else with me?

Homemade baked goods are just so much better. You can adjust the sweetness yourself, make it with ingredients you pick, and not feel crappy after eating it. This paleo lemon raspberry cake is made with healthier ingredients, free of gluten, dairy and naturally sweetened with a sugar-free option. You can’t even tell because it’s so delicious! Baking can be healthy my friends!

THIS HEALTHY RASPBERRY LEMON CAKE IS THE BEST SUMMER CAKE AND THESE ARE THE MAIN INGREDIENTS YOU NEED TO MAKE IT

Almond flour – made by grinding almonds. It’s high in protein, lower in carbohydrates than wheat flour and contains no gluten.

Tapioca starch –almond flour tends to have more moisture than wheat flour, so you need to reduce the amount of liquid and fat by adding a starch. Can be substituted with cassava or arrowroot starch

Eggs – make sure they’re in room temperature

Coconut sugar – this is my favorite sweetener to use in baking. You can substitute it with birch xylitol for sugar-free option

Coconut oil – make sure it’s melted and brought to a room temperature. Feel free to substitute it with avocado or grapeseed oil. They all work great in baking!

Full-fat coconut milk this particular one solidify the best. I also like 365 brand from Whole Foods!

I used this 6-inch pan to bake the cake in.

Scroll down to the recipe for the rest of ingredients!

COCONUT WHIPPED CREAM FROSTING

I might have mentioned before that the coconut cream is my favorite cake topping. It’s my total weakness, and I usually struggle to not eat all of it before frosting the cake. Just saying!

There’s a few things you need to remember when making a coconut whipped cream.

First, the coconut milk must be cold. That’s when the thick cream separates. Don’t forget to pop it in the fridge a night before! What I like to do, is always store a couple of cans in the fridge. Some of the coconut milks won’t solidify into two layers. I tried different brands and I found that this one works the best of all!

You will also need to sweeten it up slightly. I like to use either a maple syrup, coconut sugar or birch xylitol. Once you place coconut cream and sweetener in the bowl, all you need to do is mix with with an electrical mixer for about one minute (until creamy). And there you have it!

If you love this gluten-free lemon raspberry cake you need to check out these:

healthy lemon poppy seed bread

paleo blueberry naked cake with cashew frosting and paleo strawberry shortcake cake.

If you make this healthy summer cake yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!