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–+ servings

Almond Flour Raspberry Cake

Nicole Spiridakis
This gluten free almond flour raspberry cake needs just almond flour for its only gluten free flour to make a moist and fluffy cake studded with raspberries.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10
Calories 650 kcal

Ingredients
  

  • 6 cups almond flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 6 eggs
  • ¾ cup vegetable oil
  • ¾ cup sugar, or honey
  • 1 teaspoon pure almond extract
  • 1 teaspoon pure vanilla extract
  • 1 pint fresh raspberries, or use 1 cup frozen raspberries

Instructions
 

  • Preheat oven to 350℉. Grease a 9-inch bundt pan.
  • Combine dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl then add to dry ingredients, stirring well until a smooth batter has formed.
  • Gently fold in raspberries and pour into greased pan. Bake for 1 hour or until a toothpick or knife comes out clean when inserted into the middle.
  • Remove from oven and let cool in the pan for 30 minutes. Flip cake onto a cake stand or plate and cool completely.

Nutrition

Calories: 650kcalCarbohydrates: 15gProtein: 3gFat: 55gSaturated Fat: 6gPolyunsaturated Fat: 18gMonounsaturated Fat: 26gTrans Fat: 0.1gCholesterol: 98mgSodium: 380mgPotassium: 52mgSugar: 15gVitamin A: 143IUCalcium: 183mgIron: 3mg
Did you make this recipe?Let me know in the comments how it went!