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.
- 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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