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This Wholesome Gluten-Free Raspberry Chia Coffee Cake is a nutrient-packed dessert free from grains, dairy, and refined sugar. It features a delightful blend of zesty lemon, sweet raspberries, and the subtle crunch of chia seeds, all in a tender almond and coconut flour cake.
Gluten-Free Raspberry Chia Coffee Cake: Flavor and Nutrition
Not only is this gluten-free raspberry chia coffee cake delicious, but it’s also loaded with fiber and packed with protein, making it a guilt-free indulgence. The star ingredients—raspberries and chia seeds—are nutritional powerhouses, adding flavor and health benefits to this gluten-free cake.
Key Ingredients:
Chia Seeds:
These tiny gluten-free seeds provide a gel-like consistency when soaked, adding both texture and nutritional benefits to the cake.
Dairy-Free Milk:
Any plant-based milk, such as almond, oat, or coconut milk, will work perfectly here. It’s the base for soaking the chia seeds.
Almond Flour & Coconut Flour:
These flours keep the cake gluten-free while adding a light, moist texture. Almond flour brings a nutty richness, while coconut flour adds a slight sweetness. And they both add protein and fiber.
Coconut Sugar:
A natural sweetener that adds a mild caramel flavor. You can substitute with other sweeteners like cane sugar, brown sugar, or monk fruit sweetener.
Raspberries:
Fresh strawberries add a burst of tartness and vibrant color. If using frozen, don’t thaw them before adding to the batter.
Recipe Substitutions:
- Raspberries: If raspberries aren’t your favorite or you’re looking to switch things up, feel free to substitute with your preferred berries or a mix of berries. For larger berries like strawberries, slice them into smaller pieces to ensure even distribution throughout the cake.
- Chia Seeds: If you don’t have chia seeds, you can use flaxseeds as an alternative.
- Dairy-Free Milk: If you’re not dairy-free, you can substitute with regular milk.
- Almond Flour: For a nut-free option, use sorghum or certified gluten-free oat flour
- Coconut Sugar: You can replace it with maple syrup or honey, but add an extra tablespoon of coconut flour
- Egg Whites: For a vegan version, you can use aquafaba (the liquid from a can of chickpeas) whipped into stiff peaks.
Serving Ideas:
Classic with a Dusting of Powdered Sugar: Dust the top of the coffee cake with powdered sugar just before serving. This adds a touch of sweetness and makes the cake look elegant.
With Fresh Berries and Whipped Cream: Top each slice of coffee cake with a few fresh raspberries and a dollop of whipped cream.
Warm with a Vanilla Glaze: Drizzle a light vanilla glaze over warm slices of the coffee cake. To make the glaze, mix powdered sugar with a bit of milk and vanilla extract until smooth. The glaze adds a sweet, glossy finish and enhances the cake’s richness.
Storing Gluten-Free Raspberry Chia Coffee Cake
Proper storage is key to keeping Raspberry Chia Coffee Cake fresh and delicious. Here’s how:
Room Temperature:
Short-Term Storage: If you plan to eat the cake within a few days, you can store it at room temperature. Place it in an airtight container or cover it with plastic wrap to prevent it from drying out. It should stay fresh for about 2-3 days.
Refrigeration:
Longer Storage: For extended freshness, store the cake in the refrigerator. Place it in an airtight container or wrap it tightly with plastic wrap to prevent it from absorbing other odors. It will keep well in the fridge for up to 1 week.
EXPLORE OUR FAVORITE GLUTEN-FREE COFFEE CAKE RECIPES
Gluten-Free Raspberry Chia Coffee Cake: Recipe Review
This Raspberry Chia Cake is a hit for anyone who enjoys a light, moist, and flavorful dessert that caters to various dietary needs. The blend of almond and coconut flour yields a beautifully textured cake that is neither too dense nor too crumbly. The fresh raspberries and chia seeds contribute to healthfulness, making it a guilt-free indulgence.
For inspirations on how to add chia seeds to your diet, explore our gluten-free recipes made with chia seeds.
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