This recipe is a combination of Petite Kitchen's almond cake and Bonnie Delicious's cream cheese icing, free of gluten and sugar, which I made for Father's Day. I'm very excited to be attending a wholefood cooking class by Kelly Gibney from Bonnie Delicious on Sep 17 in Auckland.

2 c almond meal
3 eggs
4 Tbs sweetener (I used rice malt syrup)
1/3 c coconut oil
2 Tbs lemon zest
2 Tbs rosewater
1 tsp baking soda
1 tsp vanilla

icing:
250 g cream cheese
seeds 1 vanilla pod
juice 1 lemon
50g butter
1 Tbs raspberry powder
1 tsp natural red food colouring or beetroot powder

Preheat oven to 180C. Line a 20cm round cake tin. Mix all the cake ingredients together in a bowl with a hand whisk or electric mixer, or food processor. Pour into tin and bake for around 30 min until cooked through.
Mix all icing ingredients together and spread over cooled cake. Simple as!