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glass of milk with striped straw

Gluten Free Raspberry and Almond Cake

A moist and tender gluten free cake made with almond flour and raspberries
Course Dessert
Cuisine Gluten-Free
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 serves
Calories 529kcal
Author Peter G


For the cake:

  • 3 cups almond flour
  • ½ teaspoon sea salt
  • 1 teaspoon baking powder
  • 3 eggs
  • ½ cup coconut oil
  • ½ cup honey
  • 1 ½ cups raspberries fresh or frozen

For the glaze:

  • ¼ cup coconut oil
  • 2-3 tablespoon honey


  • Preheat your oven to 180 deg C and grease and line a 7 inch cake pan.
  • Combine the almond flour, sea salt and baking powder in a medium sized bowl.
  • In a large jug whisk the eggs , coconut oil and honey and add to the dry ingredients. Mix well until a smooth batter has formed
  • Fold through the berries and pour into baking tin.
  • Bake for 40-45 mins or until a skewer inserted into the centre comes out clean
  • Allow to rest in the pan for half an hour before turning it out onto a cake stand or plate
  • Once cooled completely, combine the coconut oil with the honey and pour over the top to form the "icing". Let the icing set before slicing and serving.


  1. If you want the cake to be a little sweeter, add a little more honey but you must adjust the cooking time.
  2. If you find the cake is browning too quickly cover with foil halfway during the baking process.


Serving: 1serve | Calories: 529kcal | Carbohydrates: 34g | Protein: 11g | Fat: 43g | Saturated Fat: 20g