Raspberry Almond Cake
There’s something lovely about a breakfast that feels a little bit special without requiring a complicated recipe.
This Raspberry Almond Cake is soft, tender and packed with seasonal raspberries, almond flour, oat flour and crunchy almonds. It’s gluten-free and dairy-free, and it brings together protein, fibre, healthy fats and antioxidant-rich fruit in a simple, satisfying breakfast or snack.
A Different Kind of Breakfast Cake
When we think of cake, breakfast probably isn't the first thing that comes to mind. But this isn't meant to be a traditional dessert disguised as breakfast.
Instead, it’s built around ingredients that bring something nourishing to the table.
Why I Love Raspberries
Raspberries are one of my favourite fruits to bake with because they bring so much flavour without needing much else.
They're naturally rich in fibre and contain colourful plant compounds called polyphenols, including anthocyanins and ellagitannins. These compounds are part of what gives berries their beautiful colour and antioxidant activity.
And because raspberries are naturally tart, they create little bursts of flavour throughout this cake.
Fresh or frozen both work beautifully. If using frozen raspberries, there's no need to thaw them first. Fold them straight into the batter to help prevent excess moisture.
Making This Cake Part of Your Morning
I love serving a slice alongside a scoop of unsweetened coconut yogurt, a scoop of almond butter and a few extra raspberries.