4 Mar


Omg… hands down belly to the ground the best tea cake I’ve ever made! Okay well it’s the first tea cake I’ve ever made, but it was yummy! And yes….I did use a few drops of Disaronno Amaretto because I didn’t have any almond extract….. shhhh…and moving on.


I find that amaretto actually sophisticates the flavor of any dessert, especially cake or bread based treats because it contains almonds and apricots, which adds a nutty and slightly fruity flavor. In one word, it’s perfect.


This recipe was another great steal from the William Sonoma website; I mean I literally spent my Saturday morning browsing through recipes and to be honest, I found the process quite cathartic. I love food!


Although the recipe on the William Sonoma website sounds divine, I altered a lot of the ingredients based on what I had available. Let’s just say I healthified it a little bit 😉

Recipe: adapted from William Sonoma

Wet ingredients:

½ cup melted organic coconut oil
1 cup organic coconut palm sugar (or cane sugar, sucanat, etc)
1 cup organic plain Greek yogurt (fat free)
½ tsp grated lemon zest
2 organic cage free eggs
2 tbsp Amaretto (I used Disaronno)

Dry Ingredients

2 cups oat flour (or brown rice flour)
1 tsp gluten aluminum free baking powder
½ tsp gluten aluminum free baking soda
¼ tsp sea salt
¼ tsp ground cardamom

Add- ins
2 cups fresh ripe raspberries (the riper the sweeter)

Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper, or grease the baking dish with coconut oil or butter.

In a bowl, stir together dry ingredients and set aside.

In a large bowl, whisk together the eggs and coconut sugar until thick and fluffy. Using a wooden spoon, stir in the melted coconut oil. Amaretto and lemon zest. Add the flour mixture in 3 additions, altering with the yogurt and beginning and ending with the flour. Stir until smooth. Your batter might be a little fluffy but that is expected.

Using a spatula or a spoon, fold in raspberries. Pour the batter into the prepared baking dish and smooth the top with the spatula. Bake for 50-60 minutes, or until it passes the toothpick test.

When ready, transfer the pan to a wire rack or the counter and let the cake cool completely, about 10 minutes. Top with additional berries and yogurt or whip cream, powdered sugar, etc or topping of choice. Enjoy!


  1. theveganmuffinwoman March 4, 2015 at 6:31 pm #

    This looks delish!

  2. Caroline (the ex-sugarholic) March 5, 2015 at 1:44 am #

    Oh, that looks SO good. I just want to eat it right now.

    • Valerie Azinge March 5, 2015 at 1:45 am #

      Thanks Caroline! I’ll be glad to send some your way😊

  3. andy June 15, 2015 at 8:43 pm #

    Wow this cake looks fab and just what i’m looking for :). Is it possible to substitute the oats flour for spelt flour?

    • Valerie Azinge June 15, 2015 at 8:47 pm #

      Thanks Andy! You absolutely can. You might taste a little bit the spelt flour because i find it has a strong flavour. But i’m gonna assume you use it frequently so you’re familiar with it 🙂

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