Description
Treat yourself to this gluten-free lemon raspberry cake recipe. It’s simple, easy, and full of healthy ingredients and bright summer flavors. Dairy-free option included!
Ingredients
FOR THE CAKE
Dry Ingredients:
Butter, avocado oil or coconut oil to grease cake pan
3 cups almond flour, sifted
3 teaspoons TEAkiHut Organic Pure Monk Fruit Powder
1 1/2 teaspoons baking soda, sifted
1 1/2 teaspoons cream of tartar, sifted
1/2 teaspoon fine mineral salt
Wet Ingredients:
4 eggs at room temperature, whisked
1/2 cup dehydrated raspberries (optional)
1/4 cup unsweetened almond milk
2 tablespoons avocado oil
1 tablespoon lemon extract
1 tablespoon fresh lemon juice
FOR THE FROSTING
8 oz package organic cream cheese, room temperature
1 tablespoon unsweetened almond milk
1/4 teaspoon liquid stevia (or to taste)
GARNISH
1-pint fresh raspberries
Lemon zest
Instructions
Bake the Cake
- Heat oven to 350° F and grease a 9” cake pan.
- Combine the almond flour, monk fruit powder, baking soda, cream of tartar and salt in a large glass mixing bowl. Stir until evenly combined.
- In a small glass mixing bowl, whisk the eggs, almond milk, avocado oil, lemon extract, and dehydrated raspberries. Add the lemon juice last and whisk once more. Immediately pour the wet ingredients into the dry ingredients 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.
- Allow the cake to cool completely on a wire rack before frosting. After cooling for 10-15 minutes, invert the cake pan on the cooling rack, wait 20 minutes, then remove the cake from the pan to finish cooling (about 30 more minutes).
Prepare the Frosting & Finish
- Using a hand or stand mixer, add the cream cheese, almond milk and stevia to a mixing bowl. Beat on low, gradually increasing speed until well blended. Adjust to the desired consistency and level of sweetness.
- Evenly spread the frosting across the top of the cake. Line the outside with a ring of fresh raspberries, and garnish with lemon zest.
- Slice and serve at room temperature, or chilled.
- Cover and refrigerate leftovers for up to 5 days.
Notes
Substitute Coconut Whipped Cream for the cream cheese frosting for a dairy-free cake. Or omit the frosting altogether for a healthier cake.
Dehydrated raspberries work best when added to the wet ingredients. This prevents the dry flour from getting inside, leaving you with raw flour in your cake. Crumbling them beforehand helps, too.
Don’t use fresh raspberries in the batter. The extra moisture can prevent proper baking. Save them for the garnish.
I recommend sifting the almond flour, baking soda and cream of tartar. This prevents unsavory clumps in the batter.
