Gluten-Free Raspberry Cake

Delight in the tender, fruity indulgence of this Gluten-Free Raspberry Cake, a dessert that’s as wholesome as it is delicious. Bursting with fresh raspberries, this cake boasts a moist, buttery crumb thanks to a mix of gluten-free all-purpose flour and tangy buttermilk, making it an ideal treat for those with gluten sensitivities. Lightly dusted with powdered sugar, it strikes the perfect balance between simplicity and elegance. Easy to prepare in just under an hour, this gluten-free cake serves as a show-stopping centerpiece for any occasion, from casual brunches to festive celebrations. Treat yourself to this naturally sweetened, berry-filled delight that showcases how gluten-free baking can be both satisfying and effortless!

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 200 grams Gluten-free all-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 113 grams Unsalted butter, softened
• 150 grams Granulated sugar
• 2 pieces Large eggs
• 1 teaspoon Vanilla extract
• 120 milliliters Buttermilk
• 150 grams Fresh raspberries
• 2 tablespoons Powdered sugar

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan with butter or gluten-free non-stick spray.

Step 2

In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition.

Step 6

Gently fold in the raspberries, being careful not to crush them.

Step 7

Pour the batter into the prepared cake pan and spread it evenly with a spatula.

Step 8

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 10

Once cooled, sprinkle the top with powdered sugar before serving.

Nutrition Facts

Serving size	864.4 grams (864.4g)

Amount per serving	% Daily Value*
Calories	2485

Total Fat 109.20g	140%
Saturated Fat 63.80g	319%
Polyunsaturated Fat 0.20g
Cholesterol 632mg	211%
Sodium 1960mg	85%
Total Carbohydrate 369.70g	134%
Dietary Fiber 14.60g	52%
Total Sugars 178.50g
Protein 23.60g	47%

Vitamin D 144IU	722%
Calcium 281mg	22%
Iron 4mg	24%
Potassium 565mg	12%

*The % Daily Value 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.

Source of Calories

Fat: 38.5%

Protein: 3.7%

Carbs: 57.9%