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

Gluten free raspberry cake

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:

5 egg whites
160g
1 tsp vinegar
5g
2 cups powdered sugar
320g
1/2 cup white rice flour
90g
2 cups almonds
240g
1/3 cup almonds
40g
1 cup butter
220g
1/2 cup raspberry jam
100g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
2. Prepare Dry Ingredients:
- In a bowl, mix together the powdered sugar, white rice flour, and the finely ground almonds (2 cups + 1/3 cup). Set aside.
3. Beat Egg Whites:
- 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.
4. Combine Dry Ingredients with Egg Whites:
- Gradually fold the dry ingredient mixture into the beaten egg whites, being gentle to not deflate the mixture. Mix until well combined.
5. Prepare Butter:
- In another bowl, beat the softened butter until light and fluffy.
6. Incorporate Butter with Batter:
- Gently fold the whipped butter into the egg whites and dry ingredient mixture until well combined.
7. Add Raspberry Jam:
- 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.
8. Bake the Cake:
- 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.
9. Cool and Serve:
- 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 Size88 grams
Energy
Calories 370kcal19%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 36g11%
Fiber 2.61g7%
Sugar 27g27%
Fat
Fat 22g27%
Saturated 8g27%
Cholesterol 36mg-
Vitamins
Vitamin A 120ug13%
Choline 15mg3%
Vitamin B1 0.05mg4%
Vitamin B2 0.28mg22%
Vitamin B3 0.82mg5%
Vitamin B6 0.03mg2%
Vitamin B9 12ug3%
Vitamin B12 0.01ug0%
Vitamin C 0.63mg1%
Vitamin E 5mg34%
Vitamin K 1.10ug1%
Minerals
Calcium, Ca 60mg5%
Copper, Cu 0.23mg26%
Iron, Fe 0.82mg7%
Magnesium, Mg 60mg14%
Phosphorus, P 110mg9%
Potassium, K 180mg5%
Selenium, Se 3.55ug6%
Sodium, Na 24mg2%
Zinc, Zn 0.72mg7%
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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