This gluten free raspberry cake is a yummy treat for a family gathering or a afternoon tea. The mini cakes are so adorable and so delicious, your guests will definitely want the recipe! I hope you love them as much as I do.
- 4 cups Ground almond (320g)
- 1/3 cup buckwheat flour (40g)
- 3 tbsp cashew butter (100g)
- 1/2 cup coconut sugar (80g)
- ½ tsp vanilla powder
- 1 + ¾ cup Almond milk
- ½ cup maple syrup
- 1 tbsp milled flax.
- 440g Raspberries
- 4 tbsp Maple syrup
- 180g cashews
- Juce & zest of 1 lemon
- ¼ cup coconut milk
- 2 or 3 tbsp maple syrup
Preheat the oven to 180 degrees Celsius and line a cake tray.
Start by soaking the cashews in boiling water for 15 minutes.
In a bowl mix together all of the cake ingredients, making sure everything is fully combined. Pour the mixture into a cake tin and bake for 23-25 minutes.
Whilst this cooks, add the raspberries to a saucepan with the maple syrup. Simmer this until you have a fairly thick coulis. Strain the mixture to remove the seeds and then place to the side for later use.
Add the cashews to the food processor with the other ingredients and blend until you have a thick creamy frosting. Take the raspberry coulis and stir some through the frosting so that you have a rippled effect.
Once the cakes have cooled, spread the frosting on to a cake and then sandwich with another. Spread some more frosting on top and then decorate with raspberries and more coulis.