Gluten-Free Lemon Raspberry Cake - Chelsea L Allard

Ingredients

• FOR THE CAKE
• Butter, avocado oil or coconut oil to grease cake pan
• 3 cups almond flour, sifted
• 3 teaspoons TEAkiHut Organic Pure Monk Fruit Powder
• 1 ½ teaspoons baking soda, sifted
• 1 ½ teaspoons cream of tartar, sifted
• ½ teaspoon fine mineral salt
• 4 eggs at room temperature, whisked
• ½ cup dehydrated raspberries (optional)
• ¼ cup unsweetened almond milk
• 2 tablespoons avocado oil
• 1 tablespoon lemon extract
• 1 tablespoon fresh lemon juice
• FOR THE FROSTING
• 8 oz package organic cream cheese, room temperature
• 1 tablespoon unsweetened almond milk
• 1/4 teaspoon liquid stevia (or to taste)
• GARNISH
• 1-pint fresh raspberries
• Lemon zest