Gluten-Free Raspberry Almond Cakes Perfect for Elegant Gatherings

Almond cakes are something special, rich, nutty and gluten free. They’ve been a favorite in Europe for centuries, especially in France and Italy where finely ground almonds were used as a flour substitute long before gluten free diets became popular. Traditionally, these cakes were made with just a few ingredients—almond flour, eggs and natural sweeteners—resulting in a dense yet soft treat that pairs beautifully with fruit.

But this version of the classic dessert is infused with the bright, tart flavor of raspberries and adds a burst of freshness that balances out the richness of the almonds. Unlike wheat-based cakes, almond flour gives this cake a moist, tender crumb so every bite is indulgent yet light. And the best bit? You don’t need any fancy techniques or special ingredients.

Serve at tea parties, celebrations or just a quiet evening at home, these raspberry almond cakes are as luxurious as any fancy pastry. Plain, powdered sugar or honey drizzle, they will impress. So, get baking and make a gluten free treat that’s also elegant and delicious!

Gluten-Free Raspberry Almond Cakes

Ingredients

• 1 ½ cups Almond powder (finely ground)
• ½ cup powdered sugar (or jaggery powder for a healthier option)
• ½ tsp baking powder
• ¼ tsp salt
• 3 Eggs
• ¼ cup ghee or coconut oil
• 1 tsp vanilla extract
• ½ cup yoghurt or unsweetened almond milk
• ½ cup fresh or frozen raspberries (or strawberries as an alternative)
• 2 tbsp almond (for garnish)

Method

1. Preheat the oven to 170°C. Grease a muffin tin or line it with paper.
2. In a big bowl, whisk together almond powder, powdered sugar, baking powder and salt. This will ensure even mixing.
3. In another bowl, beat the egg until frothy. Add ghee, vanilla extract and yogurt (or almond milk). Whisk until smooth.
4. Slowly add the dry ingredients to the wet mixture, mix gently. Don’t overmix—just enough to form a smooth batter.
5. Fold in the raspberries gently so they don’t break. If using frozen raspberries, coat them with a little almond powder before adding to prevent excess moisture.
6. Fill the muffin tin ¾ full and top with almond. Bake for 20-25 minutes or until the top is golden brown and a toothpick comes out clean.
7. Let it cool in the tin for 10 minutes and then transfer to a wire rack. Serve warm or at room temperature with honey or powdered sugar. 

Simple And Unique Tips for Gluten-Free Raspberry Almond Cakes

Use Fresh and Firm Raspberries for Best Results

Raspberries are delicate and if they are too soft or overripe they will break apart while mixing and release too much liquid into the batter. This can make your cake too moist or even mushy in some areas. Always use fresh, firm raspberries that hold their shape.

Add a spoonful of Besan (Gram Flour) for Better Binding

Gluten free cakes lack structure as gluten acts as a binding agent in regular baking. To help hold the ingredients together add one tablespoon of besan (gram flour) to the batter. Besan absorbs moisture well and strengthens the cake’s structure without affecting the taste.

Add a hint of Indian Flavors like Cardamom or Saffron

Almond flour has a natural nutty flavor and it pairs well with aromatic spices. Add a pinch of cardamom powder or a few strands of saffron to the batter. Cardamom will add warmth and depth and saffron will add a subtle floral note and a golden color to your cake.

Use Jaggery Powder for a Deeper Sweetness

White sugar works fine in most cakes but jaggery powder adds an earthy sweetness and deeper caramel notes that goes well with almonds and raspberries. Since jaggery has natural minerals and moisture it makes the cake richer. Make sure to sift the jaggery powder before mixing with wet ingredients to avoid lumps.

Don’t Overfill the Cake Tins – Leave Space for it to Rise

Gluten free cakes don’t rise as much as wheat cakes but that doesn’t mean you should fill the tins to the top. Overfilling can cause uneven baking and can lead to undercooked centre or overflow while baking. Always fill the cake tins ¾ full and leave some space for the batter to rise.

Use a Mix of Almond Flour and Coconut Flour for Right Consistency

Almond flour is rich and moist but if used alone it can make the cake dense or oily. Adding a tablespoon or two of coconut flour helps to absorb excess moisture and maintains the soft and crumbly texture. Coconut flour also enhances the natural nuttiness of almonds and pairs well with the fruity tartness of raspberries. Just remember coconut flour is highly absorbent so adding too much can make the cake dry.