Almond Raspberry Cake

Published on: 04/16/2024
almond raspberry cake

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.

FAQ

  • Is this almond cake made with almond flour? yes, this almond cake is made with almond flour. Not all almond cakes are though.
  • Can almond flour replace cake flour? no, these two flours cannot be swapped. Almond flour is gluten free, whereas cake flour has gluten. They have different properties, and therefore will bake differently. If a recipe calls for cake flour, you might be able to replace it with all-purpose flour.
  • Is almond cake gluten free? this cake is gluten free because it uses almond flour instead of wheat flour. However, not all almond cakes are gluten free.

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Almond Raspberry Cake

A flavourful, gluten-free cake that's perfect for spring and would make a great addition to a brunch dessert.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert

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!
Keyword almond, cake, gluten free, raspberry, spring

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