15 min prep for this flavorful yet healthy almond raspberry cake made with almonds, coconut oil, eggs, yogurt and raspberries.
Raspberries are one of my favorite summer fruits. I am lucky enough to have the possibility to get fresh, seasonal, organic raspberries in a bulk during the summer months and freeze them for later.
But naturally when they are in season I try to use as many fresh ones as I can. And easy, simple, healthy and light summer desserts are the best way to do so.
When thinking how best to use up these delicious fruits I decided to try and pair them up with almonds.
The almonds would give a subtle nutty taste which would pair perfectly with the sweet'n'sour raspberries. And the end result was just that.
Nutrition And Ingredients
- Choose wholegrain spelt flour if available as it is more digestable, however, in it's absence wholewheat flour is perfectly fine
- Wholewheat flour contains more nutrients than regular white flour such as iron, magnesium and manganese but also complex carbohydrates and fiber
- Make sure to finely grind the almonds before (if you don't already have ground ones)
- A great source of healthy fats, calories and vitamin E
- I love using coconut oil in baking recipes for the fact that it contains a good fatty acid profile. It is not as healthy as olive oil but it is a better choice than butter, margarine or sunflower oil
- Widely available natural sweetener, but you can use date or maple (or honey for babies over 1)
- Agave syrup like other natural sweeteners is better than regular sugar because it doesn’t spike up the blood sugar as fast and therefore has a better impact on overall health. It does have a high fructose content so if you are trying to avoid that stick with honey or maple syrup
- Choose either organic ones or free-range ones if you can so you are sure the chickens have not been treated with any hormones, antibiotics or preservatives
- Eggs are a source of B vitamins (especially choline) as well as protein
- Great source of protein, fat, calcium and vitamin B2
- We have also made this recipe using full fat goat's yogurt and it turned out great
- Since all of my recipes are family recipes that my 2-year old enjoys too, I mostly use whole cow's milk (we have made this with whole goat's milk also)
- A great source of calories, fat, protein and calcium
- They are a great source of fiber and various vitamins as well as a great antioxidant
When can I give this to my baby/toddler?
Because of the sweetness we wouldn't recommend making this for babies under 1 because we just don't want them to get used to the sweet snacks. But this is up to you.
From 9 months on I think no baby should have a problem eating this when it comes to chewing because it is very soft and the raspberries become very soft in baking.
Advice if you have a picky eater
For picky eaters - you can make half the cake without any raspberries - this is what Ana does for her son as he just doesn't eat soft fruit in cakes. And even without the raspberries it tastes delicious.
And that way you still have half of the cake with the raspberries if they decide to be adventurous (or you can try one of the tips in 9 simple ways to deal with picky eaters)
How To Make This
Prepare for baking. Preheat the oven to 170°C / 340°F. Line a square 17 x 12 inch (30 x 18 cm) baking tin with coconut oil at the bottom and sprinkle some flour on top of it (see notes in recipe card for different baking tin sizes)
Mix the dry ingredients. Mix all the dry ingredients together in a bowl.
Mix the wet ingredients. Put the coconut oil and agave syrup into a separate mixing bowl and mix until you have a smooth paste. Add the eggs one by one and mix in. Mix in the greek yogurt and vanilla paste. Add the milk and mix.
Combine the wet and dry ingredients. Fold in or gently mix for about 10 seconds the dry ingredients into the wet ones.
Bake. Transfer the batter into the baking tin, add the raspberries to the top and bake in the oven for about 45 minutes. The cake is finished if you insert a knife in it and it comes out clean.
Cool and serve. Cool for about 15 minutes before cutting into 16 equal pieces and serving.
Tips And Tricks For The Perfect Cake
Mix the dry ingredients into the wet. The trick is to first blend/mix all the wet ingredients together (except the raspberries) until they form a smooth liquid. Then you need to add all the dry ones. You can either mix in the dry ingredients into the wet ones with a spatula, or with a mixer/blender for about 10 seconds. Then you need to mix in the raspberries with a spatula.
Don't over mix the dry ingredients and wet ingredients. When adding the dry ingredients into the wet ingredients mixture, make sure to mix them in gently. I always recommend doing this with a spatula. Preferably a silicone one.
Use fresh raspberries. This is another must for this Almond Raspberry Cake. If you use frozen ones no matter how much or long you drain them they will still be moist and therefore add water to the batter making them harder to bake. And that end result might not be the same as when using fresh raspberries.
Use other natural sweeteners. You don’t need to use agave syrup in this recipe. You can easily substitute with any other sweetener. I would recommend only using natural ones like date or honey (for babies over 1)
Use another flour. If you don’t have (or want to use) whole wheat flour, you can always choose plain wheat flour or a 50:50 combination with rye flour. I wouldn’t recommend using fat-based flour such as coconut or almond because you’d need a carb-based one to make this cake rise.
Mix your nuts. Almonds are just one combination possible for this cake. Hazelnuts, walnuts or even cashews are a great choice to try.
Use another fruit. Although this recipe is called "Almond Rasperry Cake" you can use another fruit of choice. I would recommend you stick with forest fruit like blueberries, blackberries or blackcurrants because they are the most similar to raspberries and they would therefore probably give the same outcome.
Make it dairy free. If you want to make a dairy-free cake you can easily substitute the whole milk for a plant-based one. I would however recommend using a calcium-fortified one if serving to kids. You can also change the greek yogurt for a plant-based yogurt. And I have the same recommendation here for calcium fortification.
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Almond Raspberry Cake
- 3.5 oz wholewheat flour 100g
- 3.5 oz all-purpose flour (self-raising flour) 100g
- 2 oz ground almonds 60g
- 2 teaspoon baking powder
- 2.65 oz coconut oil 75g
- 3.5 oz agave syrup 100g
- 2 eggs
- 2 oz greek yogurt 60g
- 1 teaspoon vanilla paste
- 4 fl oz whole milk 120ml
- 2 cups raspberries 250g
- Preheat the oven to 170°C / 340°F.
- Line a square 17 x 12 inch (30 x 18 cm) baking tin with coconut oil at the bottom and sprinkle some flour on top of it. To use a different size baking tin see notes.
- Mix all the dry ingredients together in a bowl.
- Put the coconut oil and agave syrup into a mixing bowl and mix until you have a smooth paste.
- Add the eggs one by one and mix in.
- Add the greek yogurt and vanilla paste and mix.
- Add the milk and mix in.
- Fold in or gently mix for about 10 seconds the dry ingredients into the wet ones.
- Transfer the batter into the baking tin, top with raspberries and bake in the oven for about 45 minutes. The cake is finished if you insert a knife in it and it comes out clean.
- Cool for about 15 minutes before cutting into 16 equal pieces and serving.