Gluten-Free Raspberry Lemon Cake Recipe

Name: Gluten-Free Raspberry Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 cup gluten-free all-purpose baking flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon sea salt; 1/2 cup honey; 1/4 cup unsweetened almond milk; 1/4 cup plain nonfat Greek yogurt; 2 egg whites, at room temperature; 1/4 cup lemon juice; 1 tablespoon coconut oil, melted; 2 teaspoons lemon extract; 2 cups fresh raspberries; 1 lemon, zested

Servings: persons

cooking spray
1 cup gluten-free all-purpose baking flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup honey
1/4 cup unsweetened almond milk
1/4 cup plain nonfat Greek yogurt
2 egg whites, at room temperature
1/4 cup lemon juice
1 tablespoon coconut oil, melted
2 teaspoons lemon extract
2 cups fresh raspberries
1 lemon, zested

1
Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch round cake pan with cooking spray.
2
Sift gluten-free baking flour, baking powder, baking soda, and sea salt together in a bowl until well combined.
3
Combine honey, almond milk, Greek yogurt, egg whites, lemon juice, coconut oil, and lemon extract in a large bowl. Stir to combine until no lumps remain. Gently stir in the flour mixture until batter is just combined.
4
Pour batter into the prepared cake pan. Scatter raspberries over batter, gently pressing so they stay in place.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool cake in the pan, about 20 minutes. Invert onto a serving plate. Sprinkle lemon zest on top.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: cooking spray, 1 cup gluten-free all-purpose baking flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Gluten-Free Raspberry Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Raspberry Lemon Cake

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