Gluten Free Raspberry & Almond Cake

A deliciously moist almond cake that is perfect without gluten. This recipe’s almond sweetness is beautifully complimented by a slight tang of raspberry.

You will need

  • 20cm deep springform tin
  • Food processor
  • Stand or handheld mixer


  • 140g ground almonds
  • 140g butter
  • 140g golden caster sugar
  • 140g gluten free self-raising flour
  • Pinch of xanthan gum (optional)
  • 2 eggs
  • 1 tsp vanilla extract
  • 250g raspberries
  • Powdered icing sugar to dust

Step 1

Preheat the oven to 180°C (160°C Fan)

Grease and line the tin, then set aside.

Step 2

In a food processor grind the almonds until almost as fine as flour. If you don’t have a food processor you can buy almond flour but this can be harder to find in store.

Step 3

Using a mixer beat the butter until light and fluffy, before beating in the sugar. Scrape down the sides and beat on high speed for a few minutes.

Step 4

Mix in the flour, ground almonds and xanthan gum if using, beating slowly until incorporated. Then add the wet ingredients.

Step 5

Once well combined spread half the batter over the base of the tin then sprinkle the raspberries, before covering with the remaining batter. Smooth the top of the cake using a spatula or palette knife.

Cake Batter

Step 6

Bake for 50 minutes until the centre feels springy to the touch. Allow to cool before removing from the tin and sprinkling with icing sugar.

Almond & Raspberry Cake

Published by The Bakery At Home

Amateur baker based in the UK with a sugar addiction and gluten intolerance. Inclusive of as many dietary requirements as possible, because everyone deserves to taste the delicious.

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