Gluten Free Almond Flour Raspberry Cake
This gluten free almond flour raspberry cake needs just almond flour for its only gluten free flour to make a moist and fluffy cake studded with raspberries. Also dairy-free!
I loved this cake – it’s not too sweet and is just slightly crumbly due to the texture of the almond flour (something I adore). You could play around with different fruits, like cherries or blueberries, or swap in a bit of cornmeal to give it an even more rustic crunch. I made a honey-lemon glaze to drizzle over the top but it didn’t really need it; the cake is moist and bursting with summer flavor just as-is.
Note: I made my own almond flour to use here and it took about 5 1/2 cups of blanched, slivered almonds to yield 6 cups of almond flour. The key is to whirl the nuts in a food processor until very fine (though watch so that they do not tip over into nut butter) and stop occasionally to test their texture. You may then sift your flour to get an even more delicate crumb if you wish to take this extra step.
Almond Flour Raspberry Cake
Ingredients
- 6 cups almond flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 6 eggs
- ¾ cup vegetable oil
- ¾ cup sugar, or honey
- 1 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- 1 pint fresh raspberries, or use 1 cup frozen raspberries
Instructions
- Preheat oven to 350℉. Grease a 9-inch bundt pan.
- Combine dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl then add to dry ingredients, stirring well until a smooth batter has formed.
- Gently fold in raspberries and pour into greased pan. Bake for 1 hour or until a toothpick or knife comes out clean when inserted into the middle.
- Remove from oven and let cool in the pan for 30 minutes. Flip cake onto a cake stand or plate and cool completely.
Thank you so much for the lovely recipe. I can’t wait to try it. I might try it with blueberries, as we have been picking a lot out here in W. MA. It was such a treat to see this was a gluten-free recipe. As someone living with celiac (for 1 yr now), it is a joy to see your delicious baked goods that I can eat. Thank you.
Sounds like a winner for everyone! More, please!
I cannot wait to make this!
This looks delicious! I have so many friends who are not able to eat gluten, I always like to have some good recipes on file for times they come over. I’ll have to try this one out. And we have so many raspberries this summer! Perfect.