Gluten-Free Raspberry Linzer Cake

Published on Dec 06, 2020

  by   Kristina Stosek

10 reviews

Prep Time: 20 + minutes Cook Time: 35 minutes Serves: 16
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This Gluten-Free Raspberry Linzer Cake is a classic Austrian dessert made with a sweet almond shortbread crust scented with orange zest, a layer of raspberry jam, lattice pattern shortbread topping and a dusting of confectioners sugar.

a hand holding a slice of gluten-free linzer cake

The Cake Layer

The texture of a Raspberry Linzer Cake is a crucial aspect of its appeal. The cake layer is typically soft and crumbly, with a tender, melt-in-your-mouth crumb. It’s made with almond flour, which contributes to its moist and slightly dense texture. 

Raspberry Jam Layer

The layer of raspberry jam adds a luscious combination of sweet, tangy, and jammy consistency. This creates a contrast between the soft cake and the slightly sticky filling. 

The Top Crust

The top crust is created with a lattice pattern, and has a delicate crispness, adding another layer of melt-in-your-mouth deliciousness. 

Austrian dessert

Recipe Details for Gluten-Free Raspberry Linzer Cake

You will find that this delicious gluten-free Austrian dessert recipe is easier to make than most gluten-free cakes. The gluten-free shortbread crust takes just minutes to whip up, so easy!

I used only two flours, almond flour and a gluten-free all-purpose flour blend, butter, sugar, eggs, vanilla, baking soda, and orange zest to make the shortbread crust.

The orange zest makes all the difference in flavour and is a must in this gluten-free shortbread crust. The only other ingredient you will need is a good quality raspberry jam, or sometimes I use apricot jam.

linzer cake

Once the shortbread crust is prepared, spread 2/3 of the dough in a pan, chill the remaining dough, then roll it out between two sheets of parchment paper and cut into strips. These strips are used for the lattice pattern topping.

The strips don’t have to be perfect. This Austrian dessert should have a rustic look. What I love about this gluten-free shortbread dough, it is super easy to work with.

liner cake

Adding The Raspberry Jam

The second layer of this Linzer Cake recipe is the raspberry jam. Using a spoon, spread the jam over the shortbread crust. How simple is that? Then, top with the shortbread strips and bake.

Once the Raspberry Linzer Cake is cooled, you can add a dusting of confectioners (powdered) sugar if you like. I add a pinch of cinnamon in my confectioner’s sugar for extra flavour.

linzer cake, gluten free

Enhanced Flavor Overnight

One of the things I love about this Gluten-Free Raspberry Linzer Cake dessert is that it tastes even better the next day. The reason is simple: the raspberry jam has time to soak into the shortbread crust. As the jam melds with the buttery crust, it infuses each piece with a burst of raspberry sweetness, making this already outstanding dessert even more delicious.

gluten-free linzer cake

Proper Storage Tips

It is important to wrap the cake well to prevent it from drying out and store it at room temperature. When stored correctly, the cake will keep for up to one week, maintaining its freshness and flavor.

Freezing Options:

Another way to preserve this delicious Austrian dessert is by freezing it. This gluten-free treat can be frozen either before or after baking, offering flexibility in your preparation.

If freezing before baking, consider making two batches and freezing one for later use. When ready to bake, allow the Linzer Cake to thaw at room temperature for about 30 minutes before placing it in the oven. This ensures even baking and optimal texture.

linzer cake, gluten free

Explore More Gluten-Free Austrian Recipes 

Gluten-Free Schnitzel

Stewed Red Cabbage with Apples

Potatoes with Parsley and Garlic

Gluten-Free Sacher Torte

slice of raspberry linzer cake on a plate

Recipe Review

Overall, this easy-to-make recipe is a wonderful version of the classic Austrian dessert, combining traditional flavors with a gluten-free twist.

Let’s Connect!


Many thanks!

Kristina xx

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Try spreading them apart more Abby, I hope this helps.


It tasted divine and we loved it but the lattice on top spread so that you can hardly tell it is lattice. What can I do next tine (as I definitely plan to make it again) to make that lattice really show and not spread so much?


you can, but the linzer cake will be dryer and more dense


Can you skip the almond flour and just use more gluten free flour?


Hi Kara, I tested the link to the GF flour and it works for me, so strange. To answer your questions coconut flour is too absorbent and would make the cake too dry. However, you can try to use a 1 to 1 GF baking flour, and if it does not include xanthan gum, add as per recipe.


Also, the link for the gf flour you us ees to be a dead link on my end, so would a blend of coconut flour and almond flour be ok or too dry ? I cannot do potatoes or corn due to their bulking properties. Any thoughts on that? No garbanzo or flax either. Had gallbladder out and can only tolerate certain ingredients when baking. Thanks!


Hi Kara, I would use coconut butter, it should work.


Can you use vegan butter to make this as well? I found no issues last time for an apple crmble, but the last recipe burned on me when it had not done so before. It said butter in the recipe, but can this be made paleo and vegan? Thanks! I can't use dairy since my gallbladder being gone will not tolerate it. Even a crepe, it's autoimmune now to any ingredients. Terrible. So yes, wanted to know if coconut butter or avocado based vegan would work in place of the recipe ingredient you have listed.


sounds delicious Buffy, thanks for sharing.

Buffy Reed

made this yesterday, I used plum jam, the cake turned out perfect. Thank you!


O M G This is a recipe I am sentimentally thrilled to have


Thank you

Lisa. R

Thank you for this recipe!!!! I just made it and the cake turned out perfect OMG so so good!

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