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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Lemon Raspberry Velvet Cake

Gluten-Free, Vegan, Serves 12

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 3/4 cup pure maple syrup
  • 1/2 cup unsweetened almond milk
  • Zest of 2 lemons
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries

For the Buttercream Frosting:

  • 1 cup vegan butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons unsweetened almond milk
  • 1 teaspoon vanilla extract

For Garnish:

  • Fresh raspberries
  • Lemon zest

Directions:

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted coconut oil, pure maple syrup, almond milk, lemon zest, lemon juice, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Gently fold in the fresh raspberries. Divide the batter evenly between the prepared cake pans and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

In a mixing bowl, beat the softened vegan butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, while continuing to beat the mixture. Add the unsweetened almond milk and vanilla extract. Beat the frosting until it’s light and fluffy. Place one of the cooled cake layers on a serving plate or cake stand. Spread a layer of buttercream frosting over the top of the cake layer. Place the second cake layer on top of the frosting. Use the remaining buttercream frosting to frost the top and sides of the cake. Garnish the cake with fresh raspberries and lemon zest. Slice and serve the Lemon Raspberry Almond Cake with Buttercream Frosting for a delightful and visually appealing dessert!

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