Simply Almond & Carob Cake

Ingredients:

• Cake:
• 250g almond flour (2 cups)
• 130g carob powder (1 cup)
• 150 g Greek yogurt (2/3 cup)
• 1 egg
• 60g melted cocoa butter
• 250ml milk or unsweetened almond milk (1 cup)
• 25g cocoa powder (2 tablespoon)
• 10g baking powder (1 teaspoon)
• Bourbon vanilla (1 teaspoon)
• Stevia to taste
• Topping:
• 2 tablespoon chopped almonds
• 120 g fresh raspberry

Instructions:

1. Preheat the oven to 180⁰C/356⁰F. Melt the cocoa butter.
2. Combine all dry ingredients
3. Beat the egg. Add the almond milk, Greek yogurt, bourbon vanilla, and melted cocoa butter 
4. Add the dry ingredients.
5. Mix well with a mixer until a smooth batter forms.
6. Add stevia to taste.
7. Line a small baking pan with parchment paper.
8. Pour the batter into the prepared pan. 
9. Sprinkle evenly with chopped almonds, place the raspberries, pressing them gently into the batter.
10. Bake for approximately 40 minutes (baking time may vary depending on the size of the pan). Check for doneness with a toothpick; it should come out slightly moist but without batter clinging to it.
11. Let the cake cool completely. The cocoa butter will firm up the cake as it cools.