Gluten-Free Lemon Raspberry Cake

Want a healthy gluten-free cake with fresh, vibrant flavor? This lemon raspberry cake recipe is perfect for any occasion. Zesty lemon, tart berries, and a thick, creamy frosting produce a sweet, pound cake-like dessert that’s healthy enough to snack on.

This simple grain-free cake is a low-inflammatory dessert option for anyone who wants to eat healthier. It’s a yummy choice for those struggling with grain intolerances or insulin resistance and can be modified to be dairy-free. Enjoy a small slice for dessert or have it for breakfast with your favorite cup of tea.

 

Health Benefits of Lemon Raspberry Cake

This lemon raspberry cake is more than a delightful treat; it’s full of macro and micronutrients to support your body. Here are some of the key health benefits of this small but mighty cake.

 

Healthy Fats

Avocado oil and almond flour are full of anti-inflammatory monounsaturated fats. These fats support a healthy heart by improving LDL cholesterol levels. Per gram, fat provides twice as much energy as carbohydrates or protein, making it a fantastic fuel source. To limit unhealthy saturated fat, omit the frosting.

 

High Protein Cake

Almond flour and eggs make this lemon raspberry cake recipe a great source of protein. Protein is essential for muscle repair, aging, and a healthy metabolism. Finally, a cake you can eat for breakfast or as a post-workout snack!

 

High Fiber Cake Recipe

In addition to being a great source of healthy fat and protein, almond flour is also full of fiber (it’s truly a rockstar ingredient). Fiber aids digestion and helps maintain stable blood sugar levels. It also promotes fullness, making you less likely to snack.

 

No Added Sugar Cake

I designed this grain-free lemon raspberry cake recipe to be free from added sugars. This cake avoids inflammatory sugar by using pure monk fruit powder (with no sugar alcohols) and liquid stevia for sweetness. Monk fruit powder is a natural, non-nutritive sweetener with a fruity flavor that pairs beautifully with lemon and raspberry.

 

Gluten-Free Lemon Raspberry Cake Ingredients

Here’s everything you’ll need to make this rich, gluten-free lemon raspberry cake.

For the Cake

Dry Ingredients:

• Almond flour – This lemon raspberry cake recipe uses 3 cups of almond flour to keep things simple. I’ve used Bob’s Red Mill and the Thrive Market brands, which behave similarly. Thrive’s version isn’t as finely ground so it’s drier. You can get either flour for a great price from Thrive Market. [Enjoy 40% off your first box with my partner link.]
• Dehydrated raspberries – ½ cup adds raspberry flavor to the cake batter without added moisture, but feel free to add more. You can find dehydrated raspberries at most health food stores. If you can’t find dehydrated raspberries, omit them. See my tip below for the best results.
• TEAkiHut Organic Pure Monk Fruit Powder – This natural, non-nutritive sweetener won’t raise blood sugar. The fruity flavor pairs well with the lemon and raspberries in this gluten-free cake. 3 teaspoons create a super-sweet cake.
• Baking soda and cream of tartar – Both of these are used as leavening agents in grain-free baking. Cream of tartar is not a 1:1 substitute for baking powder, so don’t try that. 🙂
• Fine mineral salt – Supports all the other flavors.

 

Wet Ingredients:

• Eggs – Four eggs at room temperature act as a binder to hold everything together. Plus, they add 24 grams of protein to this recipe.
• Unsweetened Almond Milk – Measure ¼ cup for the cake and a tablespoon for the cream cheese frosting. This thins the cream cheese so it’s easier to spread. Adjust the amount until you’ve reached your desired consistency. I prefer concentrated almond milk without gums or fillers but use what you like.
• Avocado oil – Full of healthy fats, with a subtle, sweet fragrance once cooked, avocado oil compliments the other flavors in the cake. You’ll need 2 tablespoons.
• Lemon extract – 1 tablespoon is what gives this cake the lemon flavor. Unfortunately, lemon juice alone isn’t enough.
• Fresh lemon juice – 1 tablespoon of acid is needed to activate the leavening agents. Don’t skimp here; add a full tablespoon. Not enough lemon juice and there could be an unsavory reaction that makes your cake smell like ammonia. It’s still safe to eat, but it’s unpleasant.

 

For the Frosting

• Cream cheese – One 8-ounce package is sufficient to frost the top of the cake. Let it warm to room temperature so it’s easier to work with. Get organic if you can. See a dairy-free alternative in the tips below.
• Liquid stevia – The lemon raspberry cake batter is sweet enough that the frosting doesn’t need much sweetener. For no added sugar, liquid stevia works the best. I used ¼ teaspoon but adjust to your taste.

 

Garnishes

• Fresh raspberries – One pint of fresh organic raspberries is enough to line the outside of your cake for a polished presentation.
• Lemon zest – Sprinkle the zest evenly across the frosted cake as a garnish for additional flavor.

 

How to Make Lemon Raspberry Cake

Bake The Cake

1. Heat oven to 350° F and grease a 9” cake pan.
2. In a large glass mixing bowl, combine the almond flour, monk fruit powder, baking soda, cream of tartar, and salt. Stir until evenly combined.
3. In a small bowl, whisk the eggs, almond milk, avocado oil, lemon extract, and dehydrated raspberries. Lastly, add the lemon juice and whisk once more. Immediately pour the wet ingredients into the flour mixture and gently fold until just incorporated. Do not over-mix. Pour the batter into the greased cake pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
4. Allow the cake to cool completely on a wire rack before frosting (about 1 hour).

 

Prepare the Frosting & Serve

1. Using a hand or stand mixer, add the cream cheese, almond milk and stevia to a mixing bowl and beat on low, gradually increasing the speed until well blended. Adjust to the desired consistency and level of sweetness.
2. Evenly spread the frosting across the top of the cake. Line the outside with a ring of fresh raspberries, and garnish with lemon zest.
3. Slice and serve at room temperature, or chilled.
4. Cover and keep leftovers refrigerated for up to 5 days.

See full, detailed instructions in the recipe card below.

 

Substitutions and Recipe Tips

Dairy-Free Cake Option

Substitute Coconut Whipped Cream for the cream cheese frosting. For an even healthier version with less saturated fat, omit the frosting and crush the fresh raspberries on top.

 

How to Use Dehydrated Raspberries

In my experience, dehydrated raspberries yield the best results when added to the wet ingredients. This creates an air pocket in the top of the berries. Otherwise, the almond flour mixture will get inside, and you’ll have raw flour in your cake. Crumbling them beforehand helps, too.

Don’t use fresh raspberries in the batter. The added moisture can prevent proper baking. Save them for the garnish.

 

Sift the Flour & Leavening Powders

I recommend sifting the almond flour, baking soda, and cream of tartar. It’s not necessary but ensures there aren’t any unsavory clumps in the batter.

 

Conclusion

This gluten-free lemon raspberry cake recipe is a wonderful way to enjoy a sweet treat while managing inflammation. Light, vibrant flavors and a heavy texture create the perfect balance in this crowd-pleasing dessert. Savor every bite, knowing that the healthy fat, protein, and fiber will provide your body with high-quality energy to keep you full and satisfied.

Bake one this week and let me know how you like it in the comments below!

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