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Raspberry “Buttermilk” Cake (And It’s A…)

The Food Charlatan
  • 2018 minutes
  • Serves 8 to 10

INGREDIENTS

1 cup

Raspberries, fresh or frozen

1 cup

Coconut milk, unsweetened

1 tbsp

Baking powder

3/4 cup

Beet sugar, granulated

2 cups

Gluten free flour

1/2 tsp

Kosher salt

1

Powdered sugar

2 tsp

Vanilla extract

1 tsp

Xanthan gum

1 tbsp

Apple cider vinegar

1/4 cup

Coconut oil