Vanilla Raspberry Swirl Cake

Preheat oven to 325 degrees. Grease an 11×7 or 9×13 pan with coconut oil. Combine dry ingredients in large bowl. In a separate bowl, whisk together melted coconut oil, eggs, vanilla and 3/4 cup honey. Add to dry ingredients and thoroughly combine. Pour into greased pan. Meanwhile, add raspberries, 1/4 cup honey and salt to a medium saucepan. Heat over medium heat and mash with a potato masher (or a fork) until heated through and nicely mashed. Spoon globs of raspberry mixture onto cake batter. Swirl in an “S” motion with butter knife. Bake in oven for 25-30 minutes, until toothpick inserted in middle comes out clean. Watch carefully the last 5 minutes or so to make sure it doesn’t burn. If it’s getting too brown, turn down the heat a bit. Remove from oven and enjoy while warm.

prep time:
cook time:5 min
ready in:
  • 1.5 cups almond flour
  • 1/2 cup tapioca flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut oil, melted
  • 4 eggs
  • 1 TBSP vanilla
  • 3/4 cup honey
  • 2 cups raspberries (I used frozen)
  • 1/4 cup honey and a dash of salt