Gluten-Free Butterfly Pea Raspberry Cake
This striking cake combines the antioxidant power of butterfly pea flower with the sweet tang of raspberries and the richness of coconut and cashews. Natural...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bloomcooking.com.
Cooking tools:
- Springform pan
- Oven
- Mixing bowl
- Saucepan
- Fine-mesh sieve
- Blender
- Freezer
- Refrigerator
- Spoon
- Measuring cup
- Chef's knife
- Cutting board
- Kitchen timer
- Spatula
- Plate
Ingredients
- 120 g (1 cup) Almond Flour
- 40 g (2 Tbsp) Agave Syrup
- 45 g (3 Tbsp) Coconut Oil, Melted
- 500 g (3⅓ cups) Raw Cashews, Soaked Overnight in Water and Drained
- 500 mL (2 cups) Full-fat Coconut Milk
- 50 g (2½ Tbsp) Agave Syrup (or to taste)
- 100 g (½ cup) Coconut Oil, Melted
- 200 g (1½ cups) Fresh Raspberries
- 5 g (1 Tbsp) Butterfly Pea Tea Flowers
- Fresh Raspberries
- Slices of Lemon
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