Description
A rich and moist flourless almond cake served with a tangy raspberry sauce.
Ingredients
Scale
- 2 cups almond flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh raspberries
- 1/4 cup water
- 1/4 cup sugar (for sauce)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, sugar, cocoa powder, and salt.
- Add melted butter, eggs, and vanilla extract. Mix until smooth.
- Pour batter into a greased 9-inch round cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- In a saucepan, combine raspberries, water, and sugar for the sauce.
- Cook over medium heat until raspberries break down, about 5 minutes.
- Strain the sauce through a sieve to remove seeds.
- Serve the cake with raspberry sauce drizzled on top.
Notes
- Store leftovers in an airtight container for up to 3 days.
- This cake is best served warm or at room temperature.
- You can substitute other berries for the sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg
Keywords: flourless almond cake, raspberry sauce, gluten free dessert, almond flour cake