This easy grain-free, nut-free cake is perfect to make during berry season! Use fresh raspberries, blackberries, or marionberries. For a single layer cake, cut the recipe in half. Use Whipped Coconut Cream or whipped heavy cream in between the layers and top with fresh berries and edible flowers if desired.
Ingredients
Dry Ingredients
¾ cups
coconut flour
¾ cups
arrowroot powder
4 teaspoons
baking powder
½ teaspoons
fine sea salt
1 teaspoons
raw vanilla powder
Wet Ingredients
8 large
eggs
½ cups
unsalted butter
(or coconut oil)
¾ cups
maple syrup
Other Ingredients
1 cups
raspberries