Raspberry cake

Gluten-free raspberry cake

Prep time: 20 minutes

Cook time: 60 minutes

Serves: 12

Super delicious gluten-free raspberry cake, a great way of using up pick-your-own raspberries when in-season but frozen raspberries works just as fine.

Serve with some cream, whipped cream or ice cream. This raspberry cake makes a fabulous dessert but is also great for afternoon tea.

For this recipe I used Schär Pâtisserie Mix C but you could also use another similar gluten-free flour blend.

If you’ve tried this recipe, let us know in the comments down below how you liked it!

Love baking gluten-free cakes?

On Gluten-free-Kitchen you can find a number of very tasty recipes! How about these:

Print Recipe

Raspberry cake

  • Prep time: 20 minutes
  • Cook time: 60 minutes
  • Total time: 1 hour 20 minutes
  • Serves: 12

Ingredients

  • 200 g raspberries, frozen
  • 175 g gluten-free flour mix, (e.g. Schär Mix C Pâtisserie)
  • 10 g baking powder
  • 150 g butter, at room temperature
  • 75 g caster sugar
  • 65 g yogurt
  • 10 g vanilla sugar
  • 2 eggs
  • 1 pinch sea salt

Method

  • 1)

    Preheat the oven to 175 degrees Celsius conventional heating (top-bottom heat).

  • 2)

    Spray an standard size loaf pan* with nonstick cooking spray or alternatively line the pan with nonstick baking paper.

  • 3)

    Mix the butter with the sugar (white and vanilla) for about 5 minutes until it is completely mixed. Then, mix in the eggs one by one.

  • 4)

    In a separate bowl, mix the flour, baking powder and a pinch of sea salt.

  • 5)

    Add the flour-mix and the yogurt to the egg-butter mixture and fold in carefully. Then, carefully fold in the raspberries.

  • 6)

    Pour the batter into the pan. Place the loaf in the oven and bake for approximately 55-60 minutes until the cake is golden brown and cooked.

  • 7)

    * Standard size loaf pan:

    • 21 x 11 x 6 cm
    • 8-1/2 x 4-1/2 x 2-1/2 inches

Nutrition

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