Gluten-Free Butterfly Pea Raspberry Cake - Bloomcooking
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.
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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