Vanilla Torte With Raspberry Filling and Chocolate Frosting

READY IN: 45mins
SERVES: 12
YIELD: 1 torte
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups blanched almond flour
  • 14
    cup coconut flour
  • 12
    teaspoon celtic sea salt
  • 10
  • 1 34
    cups agave nectar
  • 1
    tablespoon vanilla extract
  • 12
    cup raspberry jam
  • vegan chocolate frosting
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DIRECTIONS

  • In a medium bowl, combine flours and salt.
  • In a larger bowl, whisk together eggs, agave and vanilla.
  • Whisk flours into egg mixture until well blended.
  • Line bottoms only of 3 nine inch cake pans with parchment paper.
  • Divide cake batter evenly between pans.
  • Bake at 350 degrees for 20-25 minutes.
  • Remove from oven when cakes are golden brown and a toothpick inserted in center comes out clean.
  • Cool cakes for at least one hour.
  • Run knife around cake to loosen from pan, remove from pan and peel off parchment.
  • Place bottom layer on a cake plate and spread with jam.
  • Add next layer of cake and spread with jam.
  • Place top layer on cake and frost entire cake with chocolate frosting.
  • Serve.
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