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Sweet Laurel’s Chocolate Raspberry Cake

Joy the Baker
  • minutes
  • Serves

INGREDIENTS

2 cups

Raspberries, frozen

2

Eggs, large

1/4 cup

Almond milk or fun-fat coconut milk

1/2 cup

Almond butter

1 tbsp

Lemon juice

1 3/16 cups

Maple syrup

2 1/2 cups

Almond flour

4 oz

Baking chocolate, unsweetened

1 tsp

Baking soda

1/4 cup

Cocoa powder, unsweetened

1/2 tsp

Himalayan pink sea salt

1 tbsp

Vanilla extract, pure

1

Coconut oil

1/4 cup

Coconut oil