Almond Cake
Celebrate spring with this delicious almond raspberry cake. Moist, gluten free, and bursting with flavour, it would make the perfect addition to a spring brunch or dinner.
Quick Look: Almond Raspberry Cake
- ⏰ Prep Time: 20 minutes
- 🔥 Cook Time: 40 minutes
- ⏳ Total Time: 1 hour
- 🥦 Makes: 1 cake (about 12 slices)
- 🍽️ Calories: 260 per serving
- 📖 Dietary info: gluten free, dessert, spring, baking
- ⭐️ Why you'll love it: this cake is naturally gluten free, but it's moist and flavourful that you wouldn't even know. It's bright and light and would make a great addition to a spring brunch or dinner.
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I'm not gluten free, but I love the flavour of almonds, so I created this cake which happens to be gluten free, although that wasn't my intention. I love how light, moist, and flavourful it is. It really is perfect for spring as we crave brighter flavours and lighter foods!
If you want other sweet recipes, check out my spiced apple loaf or mini Biscoff cheesecakes.
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Why You’ll Love This Recipe
- Gluten free: this cake is naturally gluten free thanks to almond flour.
- Light & fresh: the flavours are bright and fresh because of the lemon zest and almond extract.
- Make ahead: you can make this cake 1-2 days ahead of whenever you need it, which will save you time the day of!
Ingredients You'll need
Full measurements & quantities are listed in the recipe card below.
- Almond flour: this is what makes the cake gluten free
- Eggs: the eggs need to be separated into whites and yolks. The whites get whipped to add airiness & lightness to the cake's texture.
- Butter: needs to be room temperature.
- Almond extract: adds extra almond flavour to really make sure this cake takes like an almond cake.
- Raspberries: use fresh raspberries to decorate the cake. You might also be able to add frozen or fresh raspberries into the batter before baking, but I haven't tried this.
Additions & Substitutions
- Whipped cream: when you serve this cake, adding a dollop of whipped cream would be really good.
- 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.
How to Make Almond Raspberry Cake
- Step 1: Grease a 9" circular cake pan and line the bottom with parchment paper.
- Step 2: Add almond flour, baking powder and salt to a bowl. Set aside.
- Step 3: In your stand mixer bowl, add ¾ cup sugar and lemon zest. Use your fingers to rub the zest into the sugar.
- Step 4: Add the butter, and cream the butter and sugar until it's lighter in colour and very well combined. About 1 minute or so.
- Step 5: Add the egg yolks, one at a time, mixing well after each one. Then add the almond extract. Next add the dry ingredients, mixing until just combined.
- Step 6: In a separate bowl, whip your egg whites until soft peaks. Add ¼ cup sugar, then continue whipping until they reach stiff peaks.
- Step 7: Add ⅓ of the whipped egg whites into the cake batter. Gently fold in the eggs.
- Step 8: Add in the remainder of the egg whites, and gently fold them in until fully combined.
- Step 9: Transfer the cake batter into the prepared cake pan.
- Step 10: Bake for 40-50 minutes or until the middle is set, it's very golden brown, and the edges are pulling away from the side of the pan. Let cool in the pan.
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.
Yes it is. 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 in the fridge. Garnish with the powdered sugar and raspberries the day of.
More Gluten Free Recipes
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Almond Raspberry Cake
Equipment
- 1 9" circular cake pan
Ingredients
- 2 cups almond flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar, divided
- ½ lemon, zested
- ½ cup butter, unsalted, room temperature
- 4 eggs, separated 4 yolks, 4 whites
- ½ teaspoon almond extract
- raspberries, fresh
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 ¾ 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 ¼ cup sugar, and whip for another minute or so, until the eggs form stiff peaks (peak stands up without falling over).
- Add ⅓ of the whipped egg whites to the cake batter. Folding it in very gently. The egg whites are providing airiness to the cake, so you want to be gentle. Once the first ⅓ 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!
Notes
Nutrition
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I hope you love this recipe as much as I do!