HAPPY FRIDAY!! Are you ready for the weekend, of course you are because you’re a human being and weekends are life. This weekend you could totally make this cake snap and have a ton of leftover time for doing whatever the heck you want. The cake is made with almond and oat flours and studded with melty chocolate chunks and bright raspberries. It comes together and bakes super quickly (with very few dishes, hallelujah!), plus it’s gluten-free AND dairy-free! Making it the perfect easy-weekend baking project that will please all the people in your life.
This cake comes from the talented Izzy Hossack from her new book, The Savvy Cook. Like her first book, Top with Cinnamon, this book is gorgeous! It’s geared toward the smart cook with tips on how to reduce waste and stretch your groceries…which are both things that I continually struggle with. I hate wasting food but find myself doing it ALL THE TIME. The book is so smart and lovely, it definitely deserves a good read.
- ⅓ cup oil or melted butter (I used avocado)
- ¾ cup plus 1 tablespoon oat flour, plus more for dusting*
- ¾ cup plus 2 tablespoons almond flour
- ⅓ cup firmly packed brown sugar
- ¼ teaspoon kosher salt
- ½ teaspoon baking powder
- 1 large egg*
- ¼ cup almond milk
- ½ teaspoon almond extract
- 3½ ounces chopped dark chocolate
- ¾ cup fresh raspberries
- Preheat the oven to 350°F. Grease a 9-inch round pan (I used a removable bottom quiche pan) and dust with oat flour to coat, tap out any excess.
- In a mixing bowl, combine the oil, oat and almond flours, sugar, salt, baking powder, egg, milk, and almond extract until smooth. Spread the batter into the prepared pan and stud with raspberries and chopped chocolate, pushing a few of the raspberries and larger chunks of chocolate down into the batter.
- Bake for 30-35 minutes, or until the top of the cake springs back to the touch.
- Remove from the oven and cool completely in the pan before serving.
*The original recipe calls for an extra-large egg, I used a large egg with no issues.