Gluten-Free Raspberry Almond Cake Recipe

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This Gluten-Free Raspberry Almond Cake is a perfect balance of sweetness and tartness, a light yet indulgent dessert that melts in your mouth. With a soft, moist crumb and bursts of juicy raspberries in every bite, this cake is perfect for tea time, brunch, or a delightful after-dinner treat. Made with almond flour and a touch of vanilla, it’s a gluten-free dessert that feels luxurious yet simple to make.

Why You’ll Love This Cake

This cake is special because it combines the nutty richness of almonds with the bright freshness of raspberries. Almond flour gives it a naturally moist texture while keeping it gluten-free, and the raspberries add color and a slight tang that balances the sweetness beautifully. Whether you’re gluten-intolerant or just exploring gluten-free baking, this recipe will win your heart and taste buds alike.

Ingredients For the cake:

  • 2 cups almond flour

  • 1/4 cup gluten-free all-purpose flour (optional for structure)

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 3/4 cup granulated sugar (or coconut sugar for a refined-sugar-free option)

  • 3 large eggs, room temperature

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon almond extract (optional, but enhances the flavor)

  • 1/3 cup plain yogurt or sour cream

  • 1 cup fresh or frozen raspberries (if using frozen, do not thaw)

For topping:

  • A handful of sliced almonds

  • 1 tablespoon coarse sugar (for crunch)

  • Powdered sugar for dusting (optional)

Instructions

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. Greasing ensures easy release, while parchment prevents sticking—especially important for moist gluten-free cakes.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the almond flour, gluten-free flour, baking powder, and salt. This helps evenly distribute the baking powder and ensures the cake rises properly without any clumps. Almond flour tends to clump easily, so whisking is key to a light texture.

Step 3: Cream Butter and Sugar

In a large bowl, use a hand or stand mixer to cream butter and sugar together for about 2–3 minutes, until the mixture becomes light and fluffy. This process adds air to the batter and creates a soft crumb, even without gluten.

Step 4: Add Wet Ingredients

Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then mix in the vanilla and almond extracts. Finally, stir in the yogurt or sour cream, which keeps the cake moist and tender.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Overmixing gluten-free batters can make them dense, so stop as soon as no dry spots remain.

Step 6: Fold in Raspberries

Using a silicone spatula, gently fold in the raspberries. Be careful not to crush them too much—just a few swirls of pink juice through the batter make it look stunning.

Step 7: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Sprinkle with sliced almonds and coarse sugar for a lovely golden crust. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 8: Finishing Touches

Once the cake is completely cool, dust the top with a light coating of powdered sugar. You can also drizzle it with a simple lemon glaze (made from ½ cup powdered sugar and 1 tablespoon lemon juice) for an extra layer of brightness.

Serving Suggestions

This Gluten-Free Raspberry Almond Cake is delightful on its own, but you can elevate it with a few easy accompaniments:

  • Fresh raspberries and a dollop of whipped cream for a classic pairing.

  • Vanilla ice cream for a warm-cold contrast when the cake is slightly warmed.

  • A drizzle of raspberry coulis or melted white chocolate for a bakery-style finish.

Storage Tips

  • At room temperature: Store covered for up to 2 days.

  • In the refrigerator: Keeps well for up to 5 days—just bring to room temperature before serving.

  • Freezing: Wrap slices individually and freeze for up to 2 months. Defrost overnight in the fridge or warm gently in the oven.

Tips for Success

  1. Use fine almond flour, not almond meal. The finer grind makes the cake soft and smooth.

  2. Room temperature ingredients mix more evenly, preventing the batter from curdling.

  3. Don’t overmix after adding the raspberries—they’re delicate and can bleed too much.

  4. If you use frozen raspberries, toss them in a teaspoon of gluten-free flour before folding in to prevent sinking.

  5. For a dairy-free version, substitute coconut oil for butter and coconut yogurt for sour cream.

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