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+ servings

Almond Raspberry Cake

Savory almond flour and sweet tart red raspberries create this gorgeous, healthy cake that's naturally gluten-free
5 from 1 vote
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Course: Dessert, desserts
Cuisine: Americana
Keyword: almond raspberry cake
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 8
Calories: 385kcal

Ingredients

  • 2 cups almond flour plus a little extra for dusting the pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 4 eggs, beaten
  • 2/3 cup honey +1 teaspoon of honey for the glaze
  • 1/4 cup olive oil
  • 1 medium lemon, zested and juiced with seeds removed divided
  • 1 1/4 cup  frozen red raspberries
  • 1 teaspoon cornstarch

Instructions

  • Preheat the oven to 325 degrees F. Grease a circular 9-inch cake pan with oil or butter and dust it with almond flour.
  • In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, salt, and cinnamon.
  • In another bowl, whisk together the vanilla, eggs, honey, olive oil, lemon zest, and a tablespoon of lemon juice.
  • Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining.
  • In a small bowl combine the frozen raspberries and arrowroot powder, lightly tossing and stirring the berries to coat them completely. Gently fold the berries into the batter two or three times.
  • Pour the mixture into the prepared pan.
  • Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
  • Once the cake is out of the oven, combine the remaining lemon juice with 1 teaspoon honey in a small saucepan. Warm it over medium heat, while stirring, just until the two are completely combined. Brush the lemon-honey glaze over the warm cake; it should soak right in.
  • Once the cake is cool, use a sharp knife to slice and serve.

Nutrition

Serving: 1g | Calories: 385kcal | Carbohydrates: 35g | Protein: 10g | Fat: 23g | Saturated Fat: 2.7g | Cholesterol: 93mg | Fiber: 4g
Tried this recipe?Mention @champagnenutrition