Raspberry Vanilla gluten-free coffee cake

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1/2 cup Earth Balance Margarine (I used the coconut one, which I love), softened

1/2 cup maple syrup

2 eggs, beaten

1 cup Arnel’s all-purpose flour

1/2 cup almond meal

1tsp baking powder

1tsp vanilla essence

1 cup fresh raspberries

 

Pre-heat oven to 350 degrees F.

In a stand mixer, cream the margarine and the syrup. Slowly add the egg, while mixing. Remove bowl from stand and mix in the dry ingredients. Finally, carefully fold in the raspberries.

 

Spoon into a greased loaf tin and bake for 30 minutes or until toothpick comes out clean.

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