Fresh Raspberry Almond Cake
A delightful gluten-free cake combining fresh raspberries and almond flour for a moist, flavorful treat.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Additional Ingredients
- 1 cup fresh raspberries
- Powdered sugar for dusting optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Gather all ingredients and ensure they are at room temperature.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the almond flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Serving
- Once cooled, dust with powdered sugar if desired. Slice and serve with your favorite beverage.
Storage
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
Notes
Pro Tips: Use fresh raspberries for the best results. If using frozen, thaw and drain first.
Ingredient Substitutions: You can substitute almond flour with coconut flour, but adjust the quantity as needed.
How to Serve: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage & Freshness: Keep in an airtight container to maintain freshness.
Make-Ahead Tips: Bake the cake a day in advance and store it in the refrigerator. Bring to room temperature before serving.
Ingredient Substitutions: You can substitute almond flour with coconut flour, but adjust the quantity as needed.
How to Serve: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage & Freshness: Keep in an airtight container to maintain freshness.
Make-Ahead Tips: Bake the cake a day in advance and store it in the refrigerator. Bring to room temperature before serving.