Gluten-Free Raspberry Cake
Discover the irresistible charm of this Gluten-Free Raspberry Cake—a moist, fluffy dessert bursting with the vibrant sweetness of fresh raspberries. Perfect for those with gluten sensitivities, this easy-to-make recipe combines the fruity elegance of raspberries with the richness of buttery vanilla flavor, all lifted with the tangy touch of buttermilk. With just a handful of pantry staples, including gluten-free all-purpose flour, this cake is ready in under an hour. Topped with a delicate dusting of powdered sugar, it’s ideal for any occasion, from afternoon tea to celebratory gatherings. Treat yourself to a slice of this stunning and wholesome raspberry delight today!
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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan with butter or gluten-free non-stick spray.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
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.
Gently fold in the raspberries, being careful not to crush them.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, sprinkle the top with powdered sugar before serving.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 1960 mg | 85% | |
| Total Carbohydrate | 369.7 g | 134% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 178.5 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 281 mg | 22% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 565 mg | 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.
