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gluten-free-raspberry-almond-coffee-cake-recipe

Gluten-Free Raspberry Almond Coffee Cake

A delicious gluten-free coffee cake with raspberries and almonds. Perfect for breakfast or dessert.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Cake

  • 1.5 cups Almond Flour
  • 0.5 cup Coconut Flour
  • 1 cup Sugar
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Salt
  • 3 Eggs large
  • 0.5 cup Milk any kind
  • 1 teaspoon Vanilla Extract
  • 1 cup Raspberries fresh or frozen
  • 0.5 cup Sliced Almonds

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. In a large mixing bowl, combine almond flour, coconut flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together eggs, milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined.
  5. Fold in the raspberries and sliced almonds.
  6. Pour the batter into the prepared pan and spread it out evenly.
  7. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then remove the sides of the pan and let it cool completely on a wire rack.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 200mg | Potassium: 150mg | Fiber: 4g | Sugar: 12g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 1.5mg

Keywords

Almond, Coffee Cake, Gluten-Free, Raspberry
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