You don’t have to sacrifice flavor or softness when baking a gluten-free cake. It is an opportunity to use wholesome ingredients that add richness and depth to your dessert. A gluten free raspberry almond cake is one such treat - a perfect combination of nutty almond goodness and sweet tangy raspberries. This cake is gluten free by nature thanks to almond flour which adds a mild sweetness and nutty base and makes the cake super soft.
Almond cakes have a long history, they originated in European patisseries where ground nuts were used in place of wheat flour. Over time this technique found its way into Indian kitchens where almonds are a prized ingredient in traditional sweets like badam halwa and barfi. When combined with raspberries the result is a cake that’s rich, fruity and perfect for celebrations or just a simple teatime indulgence.
Whether your gluten-free or just want a light but indulgent cake, this recipe is a must-try. Plus, with the right balance of sweetness and tartness it’s a dessert that never feels too heavy. Get ready to bake something special without any fancy techniques!
The type of almond flour you use can make or break your cake. Always use finely ground almond flour not almond meal which has a coarser grind and will make your cake feel heavy. If you can’t find almond flour you can grind blanched almonds in a food processor. Just pulse in short bursts to not release too much oil which will turn your flour into almond butter.
Almond flour tends to clump together so always sift it with baking powder and a pinch of salt to remove lumps and aerate the flour. This little step will help the batter be smooth and not have dry pockets or uneven baking. If you want an extra lift add a pinch of baking soda with the baking powder and it will give your cake a better rise.
One of the best tricks to keep a gluten free cake soft is to separate the eggs and whisk the whites separately. Whisk the whites until they become fluffy and gently fold them into the batter to trap air inside and make the cake feel lighter. This step is especially important when baking without gluten as almond flour doesn’t provide the same elasticity as wheat flour.
Almond flour has natural sweetness, and raspberries can be tart so a little bit of lemon zest is a game changer. It adds brightness and enhances both flavors without making the cake too sweet. Grate the zest finely so it blends in with the batter and releases its citrusy oils for a lovely flavor. If you don’t have lemons, orange zest works well too, for a slightly different but equally delicious flavor.
Gluten free cakes are dry because they don’t have the moisture retention that wheat flour has. To avoid a dry cake, add a spoon of yogurt or fresh cream to your batter. Both keep the cake soft and yogurt adds a slight tang that goes well with the nuttiness of almonds. If you want a dairy free option, thick coconut milk works as a great substitute.
Fresh raspberries are juicy and can sometimes sink to the bottom of the cake and create wet spots. To avoid this, toss them lightly in a spoonful of almond flour before adding them to the batter. The flour coating helps them to stay evenly distributed in the cake and not release too much moisture in one area. If using frozen raspberries don’t thaw them before mixing as they can become mushy.
Almond flour browns much faster than wheat flour so baking at a lower temperature is important. Set your oven to 160°C instead of 180°C and bake for a little longer so the cake cooks through without burning on top. If the top starts browning too quickly cover it loosely with foil for the last 10 minutes of baking. This will keep the cake golden and prevent the edges from drying out.
Almond flakes make the cake look fancy and add a nice crunch. Toasting them lightly before sprinkling on top intensifies the nutty flavor. If you want an extra special touch, dust the cake with cardamom infused icing sugar before serving. This simple garnish takes the cake to another level, perfect for a teatime treat or a special dessert.