Gluten-Free Raspberry Lemon Cake

Name: Gluten-Free Raspberry Lemon Cake
Prep time: 15 min
Cook time: 30 min
Yield: 8
Ingredients: cooking spray; 1 cup gluten-free all-purpose baking flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon sea salt; ½ cup honey; ¼ cup unsweetened almond milk; ¼ cup plain nonfat Greek yogurt; 2 egg whites, at room temperature; ¼ cup lemon juice; 1 tablespoon coconut oil, melted; 2 teaspoons lemon extract; 2 cups fresh raspberries; 1 lemon, zested

⏱️ Ready in 45 min 🥄 Prep 15 min 🔥 Cook 30 min 👥 8 servings 👁️ 22 views

Healthy raspberry lemon cake made with tart lemon juice, Greek yogurt, rings of sweet raspberries and no refined sugar! This elegant cake is the perfect balance of sweet and tart. A fancy dessert with no guilt!

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Cake #Gluten free #Under 1 Hour #Dessert

📊 At a Glance

Prep 15 min

Cook 30 min

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 171

% Daily Value*

Total Fat 3.2g 4%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 274mg 12%

Total Carbohydrate 35g 13%

Dietary Fiber 3.9g 14%

Total Sugars 20.2g

Protein 3.4g 7%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 350 degrees F (175 degrees C).

Lightly spray a 9-inch round cake pan with cooking spray.

Sift gluten-free baking flour, baking powder, baking soda, and sea salt together in a bowl until well combined.

Combine honey, almond milk, Greek yogurt, egg whites, lemon juice, coconut oil, and lemon extract in a large bowl.

Stir to combine until no lumps remain.

Gently stir in the flour mixture until batter is just combined.

Pour batter into the prepared cake pan.

Scatter raspberries over batter, gently pressing so they stay in place.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Cool cake in the pan, about 20 minutes.

Invert onto a serving plate.