Lemon Raspberry Cake

This is truly the best lemon cake recipe! It is moist and lemony with the added raspberries for some sweetness. It is dairy free and no processed sugar added.

Makes 10 inch round cake


1 cup GF almond meal flour
1 cup GF all purpose baking flour
1 cup GF white rice flour
2 tsp. GF baking powder
½ tsp. GF baking soda
½ tsp. sea salt
½ cup extra virgin olive oil
½ cup pure maple syrup
2 organic or free range eggs, room temperature (or egg substitute)
1 cup coconut milk, room temperature
12 oz. organic raspberries
½ cup freshly squeezed lemon juice (about 4 organic lemons)
Glaze ~ ¼ cup pure maple syrup + 1/3 cup freshly squeezed organic lemon juice + 1/3 cup coconut milk+ 1 tsp. GF cornstarch


Preheat oven to 350 F
In a large bowl mix almond meal, baking flour, white rice flour, baking powder, baking soda and salt
In another bowl mix olive oil, maple syrup, egg yolks (keep whites separate), coconut milk and lemon juice. Whip up the egg whites and fold into egg mix, then add to dry ingredients and gently mix until all ingredients are combined. Pour into a 10-inch spring back cake tin and bake for 45 minutes on the middle rack.
For the glaze, add all ingredients into a saucepan and cook until the sauce thickens, then cool
Immediately when you take the cake out of the oven pour glaze on top. Cool completely before serving.

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