Cake with Raspberry Buttercream by Health Starts in the Kitchen

oil, raspberries, egg, heavy cream, water, vanilla, sweetener, blanched almond flour, coconut flour, baking soda, sea salt, grass-fed butter or ghee, red raspberry powder, powdered swerve

Category: Cake from Scratch

– 2 6 inch cake pans
– avocado oil spray
– Fresh raspberries (for garnish)
– 4 large Egg (s)
– 1/2 cup Heavy Cream (or coconut cream)
– 1/4 cup Water, filtered
– 1 teaspoon Vanilla
– 3/4 cup Swerve Sweetener
– 1/2 cup Blanched Almond Flour
– 1/2 cup organic coconut flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon Sea Salt
– 1/2 cup Organic Grass-Fed Butter or Ghee (softened, not melted)
– 2 tablespoons Red Raspberry Powder (sifted)
– 2 to 3 cups Powdered Swerve
– 2 tablespoons Heavy Cream (or coconut cream)