- 2 ½ cups almond flour
- ½ cup coconut flour
- ¼ teaspoon baking soda
- 8 eggs
- 1 cup non-dairy milk
- ½ cup coconut oil
- 1 cup maple syrup
Raspberry Coulis Ingredients
- One and a quarter 6-oz. containers fresh raspberries
- ¼ cup coconut sugar
- 1 lemon squeezed
- 9 ounce container Coco Whip
- Half a 6 ounce container fresh raspberries
For the Cake:
Preheat oven to 350°F.
In a large bowl, mix together all the dry ingredients until well combined.
In a separate large bowl, mix together all the liquid ingredients until well combined.
Pour wet ingredients into the dry ingredients. Mix until well combined.
Bake in a 9” x 13” cake pan for 35 minutes or until a toothpick inserted in the center comes out clean.
Set aside to cool.
For the Coulis:
In a small saucepan, combine fresh raspberries, coconut sugar, and squeezed lemon juice.
On high heat, let mixture come to a rolling bubble.
Lower the heat and on low heat, let the mixture simmer for 15 minutes. Set aside to thicken.
For the Topping:
In a large bowl, mash fresh raspberries in the Coco Whip and mix together until you get a pink color.
Pour the cooled coulis on top of the cooled cake. Then spread topping over the coulis.
Garnish with 2 fresh raspberries and 2 lemon slices(optional).