Ingredients
Scale
For the cake
- 1/2 cup white chocolate (I use these enjoy life chocolate chips for dairy free)
- 3 tbsp ghee (sub coconut oil)
- 2 eggs, room temperature
- 2 egg yolks
- 1 tsp vanilla extract
- 1/3 cup golden coconut sugar
- 1 cup almond flour
- 2 tbsp arrowroot starch
- 1/2 tsp baking soda
For the filling/icing
- 3 tbsp raspberry jam (I use this)
- Vanilla icing (I use this for dairy free)
- Fresh raspberries
Instructions
- Preheat the oven to 350 F and grease two round 6” cake pans. Set aside.
- Combine the white chocolate and ghee in a glass bowl. Melt over a double boiler, or in 20 seconds intervals in the microwave, stirring until melted. Allow to cool for 5 minutes.
- Add the eggs and egg yolks and whisk well. Add the vanilla and coconut sugar and whisk well.
- In a separate bowl, combine the almond flour, arrowroot starch and baking soda. Whisk well then add to the bowl with the wet ingredients. Stir well to combine.
- Pour half of the batter into each of the baking pans. Trasnfer to the preheated oven and bake for 18-22 minutes, or until the cakes are baked through and a tooth pick inserted comes out clean.
- Remove from the oven and allow to cool for 5 minutes before adding to a cooling rack to cool completely.
- Place one of the cakes onto a large plate or cake stand and top with raspberry jam, evenly spreading. Add the other cake on top and spread the icing into a thin layer. Transfer the cake to the fridge to allow the first layer of icing to set for 5 minutes. Remove from the fridge and add another thin layer of icing. Top with raspberries and slice!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 358
- Fat: 16.3g
- Carbohydrates: 38.8g
- Fiber: 1.9g
- Protein: 5.4g