Prepare to delight your taste buds with a heavenly treat that combines the zesty brightness of lemon, the sweetness of fresh raspberries, and the rich aroma of coffee—introducing the Raspberry Lemon Coffee Cake! This Paleo-friendly recipe is not only easy to make but also promises to be a showstopper at your next brunch or coffee gathering. With a moist and fluffy texture, this cake will have everyone asking for seconds. Ready to impress your friends and family? Let’s dive into the delightful world of baking and discover how to create this scrumptious masterpiece!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 3 eggs
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh raspberries
- 1 tbsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Stir well to ensure there are no lumps and the dry ingredients are evenly mixed.
- In another bowl, whisk together the honey, melted coconut oil, eggs, coconut milk, vanilla extract, and lemon zest until smooth and well combined.
- Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can affect the texture of the cake.
- Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, slice the cake into squares and serve. Enjoy your delicious Raspberry Lemon Coffee Cake with a cup of coffee or tea!
Tips
- Use Fresh Ingredients: For the best flavor, opt for fresh raspberries and high-quality honey. This will enhance the overall taste of your cake.
- Don’t Overmix: When combining wet and dry ingredients, mix gently until just combined. Overmixing can lead to a dense cake, so be careful!
- Check for Doneness: Ovens can vary, so keep an eye on your cake as it bakes. Start checking for doneness a few minutes before the recommended time by inserting a toothpick into the center; it should come out clean.
- Cool Completely: Allow the cake to cool completely on a wire rack before slicing. This helps the flavors to meld together and makes for cleaner cuts.
- Pairing Suggestions: Enjoy your Raspberry Lemon Coffee Cake with a cup of coffee or tea to complement the flavors. It also pairs wonderfully with a dollop of whipped coconut cream for an extra indulgent treat!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 9g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 85mg
