Raspberry topping

1/2 Tbsp (7 mL) arrowroot powder
1 1/2 Tbsp (22 mL) freshly squeezed lemon juice
1 1/3 to 1 1/2 cups (330 mL to 350 mL) frozen raspberries
3 Tbsp (45 mL) unrefined sugar
Couple pinches sea salt

Torte base

1 1/2 cups (350 mL) almond meal
1/3 cup (80 mL) brown (or white) rice flour
1 1/2 tsp (7 mL) fresh lemon zest
1/4 tsp (1 mL) sea salt (rounded)
1/3 cup (80 mL) unrefined sugar
1 Tbsp (15 mL) arrowroot powder
2 Tbsp (30 mL) nondairy milk
1/4 cup (60 mL) pure maple syrup
1 tsp (5 mL) pure vanilla extract
1/2 tsp (2 mL) pure almond extract

Preheat oven to 350 F (180 C).

In small bowl, mix arrowroot and lemon juice. In small saucepan over medium heat, combine arrowroot mixture, raspberries, sugar, and salt. Cook until mixture slowly bubbles and thickens, stirring frequently. Once thickened, turn off heat.

In bowl, combine almond meal, flour, lemon zest, salt, and sugar.

In another bowl, combine arrowroot with milk until smooth, then add maple syrup and extracts; stir well. Add wet mixture to dry; stir to combine well.

Lightly oil bottom and sides of round cake pan, then line bottom with a circle of parchment paper to prevent sticking. Transfer mixture to pan and press in to evenly distribute. Pour raspberry mixture over top.

Bake for 25 minutes, then transfer (still in pan) to cooling rack. Serve wedges with vanilla nondairy ice cream. Serves 6.