Gluten free raspberry cake
Indulge in the rich, nutty flavor of our Gluten-Free Raspberry Cake made with almond flour and sweetened with raspberry jam. This delightful cake features a fluffy egg white batter, white rice flour, and powdered sugar for a perfect gluten-free treat. Enjoy every bite of this moist and decadent dessert!
- 02 Apr 2025
- Cook time 45 min
- Prep time 10 min
- 14 Servings
- 7 Ingredients
This gluten-free raspberry cake is a delightful and moist dessert that's perfect for those avoiding gluten. Made with a blend of white rice flour and ground almonds, it's packed with flavor and has a wonderful texture. The raspberry jam adds a fruity sweetness that complements the cake beautifully.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
- In a bowl, mix together the powdered sugar, white rice flour, and the finely ground almonds (2 cups + 1/3 cup). Set aside.
- In a large clean bowl, use an electric mixer to beat the egg whites until they become frothy.
- Add the vinegar and continue to beat until soft peaks form.
- Gradually fold the dry ingredient mixture into the beaten egg whites, being gentle to not deflate the mixture. Mix until well combined.
- In another bowl, beat the softened butter until light and fluffy.
- Gently fold the whipped butter into the egg whites and dry ingredient mixture until well combined.
- Pour half of the batter into the prepared cake pan and spread it evenly.
- Drop the raspberry jam by spoonfuls over the batter and then carefully spread it.
- Pour the remaining batter on top of the raspberry jam layer and smooth it out.
- Place the cake in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack.
- Once cool, optionally dust with extra powdered sugar before serving.
Tips:
- Ensure all your equipment is clean and free from gluten contamination.
- Use room temperature eggs for better incorporation.
- Sift the powdered sugar and rice flour to avoid any lumps in the batter.
- Grind the almonds finely but avoid turning them into almond butter.
- Fold the egg whites in gently to maintain the airiness of the batter.
- Let the cake cool completely before spreading the raspberry jam on top to prevent it from melting.
Enjoy your delicious gluten-free raspberry cake as a perfect dessert for any occasion. Its rich, nutty texture combined with the sweetness of the raspberries is sure to be a hit. Whether you're gluten-intolerant or just looking for a wonderful cake recipe, this treat won't disappoint.
| Nutrition Facts | |
|---|---|
| Serving Size | 88 grams |
| Energy | |
| Calories 370kcal | 19% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 2.61g | 7% |
| Sugar 27g | 27% |
| Fat | |
| Fat 22g | 27% |
| Saturated 8g | 27% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 15mg | 3% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.28mg | 22% |
| Vitamin B3 0.82mg | 5% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 12ug | 3% |
| Vitamin B12 0.01ug | 0% |
| Vitamin C 0.63mg | 1% |
| Vitamin E 5mg | 34% |
| Vitamin K 1.10ug | 1% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.23mg | 26% |
| Iron, Fe 0.82mg | 7% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 180mg | 5% |
| Selenium, Se 3.55ug | 6% |
| Sodium, Na 24mg | 2% |
| Zinc, Zn 0.72mg | 7% |
| Water | |
| Water 16g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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