This Almond Raspberry Cake is gluten-free, but you wouldn’t know it! It’s flavourful, moist and would make the perfect addition to a brunch dessert (or any dessert). I’ve called it a raspberry cake since I topped it with raspberries, but really you could add any type of fruit on top.
If you want other sweet recipes, check out my Spiced Apple Pear Loaf or Miso Tahini Cookies.
What you’ll need for this Almond Raspberry Cake
All the quantities and details are in the recipe card below:
- Almond flour
- Eggs
- Butter
- Almond extract
- Lemon zest
- Baking powder
- Salt
- Sugar
- Raspberries
Additions & Substitutions for this Almond Raspberry Cake
Additions:
- Whipped cream: when you serve this cake, adding a dollop of whipped cream would be really good.
Substitutions:
- Make it dairy free: you might be able to replace the butter with dairy-free butter. I haven’t tried it, but I’ve used dairy-free butter for other things (like pie dough and biscuits) and they’ve worked out.
- Different fruit: if you don’t like raspberries, you can use a different fruit.
Almond Raspberry Cake FAQs
Almond raspberry cake is a moist, nutty cake made with almond flour and is topped with fresh raspberries for a sweet, slightly tart flavour combination.
It can be! This recipes uses almond flour which is gluten-free.
Yes! Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.
It pairs beautifully with vanilla ice cream, whipped cream, or a dollop of Greek yogurt.
Yes, it tastes even better the next day as the flavours meld together. Bake a day ahead and store covered at room temperature. Garnish with the powdered sugar and raspberries the day of.
Almond Raspberry Cake
Equipment
- 1 9" circular cake pan
Ingredients
- 2 cups almond flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup sugar, divided
- ½ lemon, zested
- ½ cup butter, unsalted, room temperature
- 4 eggs, divided
- ½ tsp almond extract
- raspberries
Instructions
- Preheat oven to 350F °F
- Grease the sides a 9" cake pan, and put parchment paper on the bottom. I like to trace the pan onto the parchment paper, and then cut it out so it fits perfectly on the bottom with no overhang.
- Combine almond flour, baking powder and salt in a bowl. Set aside.
- In the bowl of a stand mixer, add 3/4 cup of sugar and lemon zest. Rub the zest into the sugar with your fingers. Add in the butter, and using the paddle attachment, cream the butter and sugar until lighter in colour, about a minute or so.
- Add egg yolks, one at a time, making sure each one is combined before adding the next. Once all yolks are added and combined, add the almond extract. Mix until combined.
- Slowly add the dry ingredients to the wet. Mix until just combined.
- If you have an additional bowl for your stand mixer, use it to whip the eggs whites. If you only have one bowl, either whip the whites using a hand mixer, or move your cake batter into another bowl, and clean it out (really well) before using it to whip your egg whites.
- In a bowl, add the egg whites. With the whisk attachment, whip on high until you get soft peaks (about 1 minute). Add 1/4 cup sugar, and whip for another minute or so, until the eggs form stiff peaks (peak stands up without falling over).
- Add 1/3 of the whipped egg whites to the bake batter. Folding it in very gently. The egg whites are providing airiness to the cake, so you want to be gentle. Once the first 1/3 is incorporated, add the remaining egg whites. Again, folding them into the batter very gently.
- Once everything is fully incorporated, transfer the batter to the cake pan. Bake for 40-50 minutes, or until the middle is completely set, the top is golden brown and the edges are pulling away from the pan.
- While it's still warm, run a knife around the edges of the pan to loosen it. But let it cool completely in the pan.
- Dust with powdered sugar, and garnish with fresh raspberries. Enjoy!
Nutrition
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