Gluten Free Raspberry Marble Cake – a delicious recipe with raspberries, sugar, eggs, vanilla, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Grease and flour a 9-inch springform pan. Mix raspberries and 2 tsp of the sugar in a bowl. Press the fruit through a sieve to make a puree.
2
Beat the egg yolks, 1 cup of the sugar and vanilla extract in a large bowl with an electric mixer until light and fluffy. Stir in 1/4 cup boiling water. Sift the flour and baking powder then stir into the batter. Beat the egg whites in a medium bowl with the electric mixer until stiff peaks form. Gradually beat in the remaining sugar. Fold into the batter.
3
Pour 1/3 of the batter into the prepared pan. Drizzle with 1/2 of the raspberry puree, making sure that it does not touch the sides. Repeat layers, ending with the cake batter.
4
Bake for 45-55 mins until a toothpick inserted into center comes out clean. Cool in pan 15 mins. Remove from pan; cool completely on wire rack. Dust with powdered sugar.
692
kcal
Calories
13
g
Fat
123
g
Carbs
22
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/4 cups raspberries, 1 1/2 cups sugar, 5 None eggs, separated, 1 tsp vanilla extract, and more.
Yes, Gluten Free Raspberry Marble 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.
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