Gluten Free Raspberry Almond Cake
This lusciously moist gluten free raspberry almond cake is made with bright lemon zest, juicy raspberries, and topped with sliced almonds.
Ingredients
- 1 ⅔ cups gluten free flour blend, or oat flour (260 grams)
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- ½ lemon, zested
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
- 1½ -2 cups raspberries, use fresh or frozen raspberries
- ½ cup sliced almonds
Instructions
- Butter a 9-inch round cake pan and line it with parchment paper.
- In a medium bowl whisk together 1 ⅓ cups of the flour, baking powder, cinnamon, and salt. In a small bowl, lightly toss the raspberries with the remaining ⅓ cup flour.
- Using an electric mixer, beat together the butter, sugar, and lemon zest on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl, then beat in the egg until combined. Beat in half of the flour mixture followed by the milk and vanilla, then the rest of the flour. Gently fold in the raspberries.
- Scrape batter into the prepared pan and smooth the top. Scatter the sliced almonds evenly over the top. Preheat the oven to 350℉ and let the batter rest while the oven heats.
- Bake the cake for 45-55 minutes, until the cake is set and a tester comes out clean. Cool the cake in the pan on a wire rack, then gently remove it to a plate.
Nutrition
Calories: 283kcalCarbohydrates: 41gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 43mgSodium: 240mgPotassium: 99mgFiber: 4gSugar: 21gVitamin A: 296IUVitamin C: 4mgCalcium: 104mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!