Raspberry Almond Flour Cake Recipe for a Guilt-Free Treat

A raspberry almond flour cake is a fancy treat that’s surprisingly easy to make. With its almond base and bursts of tart raspberries, this cake is perfect for tea-time bake. Almond flour has been used in baking for centuries, from Mediterranean and Middle Eastern kitchens. It adds natural sweetness and nutty depth, a favorite in classic European cakes like French financiers and Italian tortas. With fresh raspberries, you get a lovely balance of flavors – nutty, slightly sweet and tangy.

This cake is a guilt-free treat as almond flour is gluten-free and keeps the cake soft without too much butter or oil. The raspberries add freshness and a pop of color to the cake, it looks as good as it tastes.

While made with simple ingredients, you can always add an Indian twist by using jaggery instead of sugar or drizzling it with saffron honey. Serve it warm with chai or have a slice for breakfast, this cake is a wholesome and satisfying option that doesn’t compromise on taste.

How To Bake Delicious Raspberry Almond Flour Cake

Ingredients

• 1 ½ cups almond flour
• 1 cup raspberries
• 3 eggs
• ½ cup powdered jaggery or sugar
• ¼ cup ghee or butter (melted)
• ¼ cup curd (thick, unsweetened)
• 1 tsp baking powder
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ tsp lemon zest
• 2 tbsp sliced almonds

Instructions

1. Preheat the oven to 170°C. Grease a 7-inch round cake tin with ghee or butter and line it with parchment paper.
2. In a bowl, mix almond flour, baking powder, salt and lemon zest. Mix well.
3. In another bowl, beat the eggs till frothy. Add powdered jaggery (or sugar), melted ghee, curd and vanilla extract. Mix well.
4. Fold in the dry ingredients into the wet mixture. Mix gently till just combined. Don’t overmix as almond flour is delicate.
5. Fold in fresh raspberries gently. Don’t mash them too much. They should be evenly distributed in the batter.
6. Pour the batter into the prepared tin and top with sliced almonds.
7. Put the cake in the oven and bake for 30-35 minutes or till a toothpick inserted in the center comes out clean.
8. Let it cool in the tin for 10 minutes and then transfer to a wire rack. Serve warm or at room temperature with tea or honey.

Secret Tips to Get the Perfect Raspberry Almond Flour Cake

Use the Right Almond Flour

Always use finely ground almond flour not almond meal. Almond flour is lighter and less gritty which is what you want for a tender crumb. Almond meal with the skins intact will make your cake dense and heavy.

Use the Eggs Correctly

Eggs are not just binders in this recipe – they also add moisture and richness. Always use room temperature eggs – this prevents the batter from curdling and gives a smoother mix. Beat them lightly before adding to the mix to keep the cake airy.

Add Curd for Tang and Texture

Adding dahi (curd) or Greek yogurt gives a subtle tanginess that pairs beautifully with the sweetness of the raspberries. More importantly curd adds moisture without making the batter too wet, so your cake stays soft yet firm.

Use Natural Sweeteners

Replace refined sugar with powdered jaggery or coconut sugar. These unrefined sugars give a deeper caramel flavor to the cake. Coconut sugar in particular pairs beautifully with almond flour. Adjust to taste and remember these natural sweeteners will give your cake a lovely golden color.

Be Gentle with Raspberries

Before adding raspberries, toss them lightly in almond flour. This simple trick stops them from sinking to the bottom of the cake while it’s baking. Frozen raspberries work just as well as fresh – just add them straight from the freezer to avoid excess moisture.

Don’t Overmix

Overmixing almond flour can deflate the batter and result in a dense cake. Mix just until combined, using gentle folding motions. This will leave enough air in the batter for a light texture.

Temperature and Time

Almond flour cakes brown faster due to the nut oils. Bake at 170°C instead of 180°C to prevent over browning. Keep an eye on it in the last few minutes and use a skewer to check for doneness—it should come out clean or with a few moist crumbs.

Cooling

Let it cool completely in the pan. Almond flour cakes are fragile and need time to set. After 10 minutes of cooling in the pan, transfer to a wire rack to prevent sogginess from steam. For an extra treat, dust with powdered sugar or drizzle with lemon glaze.