Gluten Free Lemon Raspberry Cake
A delightful gluten-free cake bursting with lemon zest and fresh raspberries, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 cups almond flour
- 1 cup sugar
- 1/2 cup coconut oil, melted
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, sugar, baking powder, and salt.
- In another bowl, mix the eggs, melted coconut oil, lemon juice, and lemon zest.
- Slowly incorporate the dry mix into the wet ingredients until just combined.
- Fold in the raspberries gently to avoid breaking them.
- Pour the batter into a prepared baking pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
Notes
Store in an airtight container at room temperature for up to three days. For longer storage, freeze individual slices.
Find it online: https://www.pedrorecipes.com/gluten-free-lemon-raspberry-cake/