Vanilla Torte With Raspberry Filling and Chocolate
2 cups blanched almond flour
1/4 cup coconut flour
1/2 teaspoon celtic sea salt
1 3/4 cups agave nectar
1 tablespoon vanilla extract
1/2 cup raspberry jam
vegan chocolate frosting
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.