Go Back
–+ servings
Soft Almond Raspberry Cake

Irresistibly Soft Almond Raspberry Cake That Charms Every Bite

Discover the delightful blend of almond and raspberry in this Soft Almond Raspberry Cake, a gluten-free treat that captivates every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: Global
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Butter Room temperature
  • 1 cup Granulated Sugar Can substitute with coconut sugar
  • 3 large Eggs Room temperature
  • 2 cups All-Purpose Flour Can be substituted with gluten-free blend
  • 1 cup Almond Flour Fresh almond flour recommended
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Sour Cream/Greek Yogurt Yogurt can be used as a substitution
  • 1/2 cup Vegetable Oil/Coconut Oil Melted coconut oil is a great alternative
  • 1 teaspoon Vanilla Extract Use high-quality extract
  • 1 teaspoon Almond Extract Use high-quality extract
For the Frosting
  • 1/4 cup Freeze-Dried Raspberry Powder Fresh raspberries are a delightful alternative
  • 1 cup Powdered Sugar Adjust to taste
  • 1/4 cup Whole Milk A milk alternative can be used

Equipment

  • Mixing bowls
  • Measuring cups
  • 20x20 cm baking pan
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and prepare a 20x20 cm baking pan by lining it with parchment paper.
  2. In a medium bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the room temperature butter and granulated sugar together until light and fluffy.
  4. Gradually add the eggs, mixing well after each addition until fully incorporated.
  5. Slowly add the prepared dry mixture to the wet ingredients, gently folding them together just until combined.
  6. Pour the batter into the prepared baking pan and bake for 28 to 30 minutes, or until a toothpick comes out clean.
  7. Let the cake cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely.
  8. To make the frosting, combine freeze-dried raspberry powder with the powdered sugar and softened butter, blending until light and fluffy.
  9. Mix in the vanilla extract and a splash of milk to achieve a smooth consistency in your frosting, then frost the cooled cake.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 35gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Adjust milk in frosting gradually to maintain desired consistency.

Tried this recipe?

Let us know how it was!