Gluten-Free Lemon Rasberry Cake - The Teff Company

Ingredients

• 1 large, organic egg, at room temperature
• ⅓ cup coconut sugar* (see Chef Notes below)
• 1 teaspoon vanilla paste
• ⅓ cup maple syrup
• 2/3 cup buttermilk
• ⅓ cup olive oil*
• 1 cup (127 gr) Maskal Teff ivory Flour
• ⅓ cup almond flour*
• ⅔ cup gluten free flour blend*
• ½ teaspoon fine sea salt
• 1 teaspoon baking powder* (at high altitude use half a teaspoon)
• 1 teaspoon baking soda (at high altitude use half a teaspoon)
• zest of 2 lemons or 1 orange*
• 1 cup raspberries