Description
A light and moist cake made with wholesome whole wheat flour, almond flour, and fresh raspberries, sweetened naturally with honey.
Ingredients
Scale
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1/2 cup honey
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a 9-inch round cake pan.
- In a mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk together the honey, applesauce, vegetable oil, eggs, and vanilla extract until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
For added flavor, toss the raspberries in a tablespoon of flour before adding them to the batter. This helps prevent them from sinking. Can substitute whole wheat flour with gluten-free all-purpose flour blend for gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg