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Almond Flour Raspberry Cake Recipe

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4.2 from 6 reviews

This Almond Flour Raspberry Cake is a moist, gluten-free treat bursting with fresh raspberries and a hint of lemon zest. Made with wholesome ingredients like almond flour, pure maple syrup, and avocado oil, it offers a naturally sweet and nutty flavor. Ideal for those seeking a delicious dessert without refined sugars or gluten.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Wet Ingredients

  • 3 large eggs
  • ¼ cup avocado oil
  • ½ cup pure maple syrup (or honey)
  • 2 tsp pure vanilla extract
  • ½ tsp almond extract
  • 2 to 3 tsp lemon zest

Dry Ingredients

  • 2 ½ cups almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt

Add-ins and Toppings

  • 1 pint (6 oz) fresh raspberries
  • ½ cup sliced almonds

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C). Line an 8-inch springform cake pan with parchment paper and spray the sides and bottom with cooking spray to ensure easy removal after baking.
  2. Combine wet ingredients: In a large mixing bowl, whisk together the eggs, avocado oil, pure maple syrup, vanilla extract, almond extract, and lemon zest until thoroughly combined. You can use a fork, hand mixer, or stand mixer for this step.
  3. Mix dry ingredients: In a separate bowl, stir the almond flour, baking soda, and sea salt together until evenly mixed.
  4. Make the batter: Pour the dry ingredient mixture into the wet ingredients bowl and mix until a smooth, thick batter forms without lumps.
  5. Fold in raspberries: Gently fold the fresh raspberries into the batter, distributing them evenly without crushing too many.
  6. Assemble the cake: Pour the batter into the prepared springform pan and spread it into an even layer with a rubber spatula. Sprinkle the sliced almonds evenly over the top.
  7. Bake the cake: Cover the cake pan with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 5 to 10 minutes until the edges turn slightly golden and the center is set. Check doneness by inserting a digital thermometer; the cake is cooked through at 190°F.
  8. Cool and serve: Allow the cake to cool completely in the pan before releasing the springform sides. Slice and serve as desired.

Notes

  • You can substitute honey for maple syrup if preferred, but the flavor and sweetness level may vary slightly.
  • For extra lemon flavor, add a bit more lemon zest or a teaspoon of lemon juice.
  • Ensure the raspberries are fresh to avoid excess moisture in the batter which can affect baking time.
  • This cake is best served at room temperature but can also be enjoyed chilled.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/almond-flour-raspberry-cake-recipe/