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gluten-free-raspberry-almond-cake-recipe

Gluten-Free Raspberry Almond Cake

A delicious and moist gluten-free cake with raspberries and almonds.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups Almond Flour
  • 1 cup Sugar
  • 4 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Raspberries
  • ½ cup Sliced Almonds
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Salt

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a baking pan.
  2. In a mixing bowl, combine almond flour, sugar, baking powder, and salt.
  3. In another bowl, beat the eggs and vanilla extract together.
  4. Mix the wet ingredients into the dry ingredients until well combined.
  5. Fold in the raspberries gently.
  6. Pour the batter into the prepared baking pan and sprinkle sliced almonds on top.
  7. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 200mg | Fiber: 3g | Sugar: 15g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg

Keywords

Almond, Cake, Gluten-Free, Raspberry
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