Gluten free raspberry lemon cake

    1 hour 5 min

    This gluten free raspberry-lemon cake is made with Greek yogurt, egg whites and has no refined sugars.

    3 people made this

    Serves: 8 

    • 140g gluten free flour
    • 1 teaspoon gluten free baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon sea salt
    • 120ml honey
    • 4 tablespoons unsweetened almond milk
    • 40g 0% fat Greek yoghurt
    • 2 egg whites, at room temperature
    • 4 tablespoons lemon juice
    • 1 tablespoon coconut oil, melted
    • 2 teaspoons lemon extract
    • 250g fresh raspberries
    • 1 lemon, zested

    Prep:15min  ›  Cook:30min  ›  Extra time:20min cooling  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 23cm round cake tin.
    2. Sift gluten free flour, baking powder, bicarbonate of soda and salt together in a bowl until well combined.
    3. Combine honey, almond milk, yoghurt, egg whites, lemon juice, coconut oil and lemon extract in a large bowl. Stir to combine until no lumps remain. Gently stir in the flour mixture until just combined.
    4. Pour mixture into the prepared cake tin; scatter raspberries on top, gently pressing them in so they stay in place.
    5. Bake in the preheated oven until a skewer inserted into the centre of the cake comes out clean, 30 to 35 minutes. Cool cake in the tin for about 20 minutes. Turn out onto a serving plate; sprinkle lemon zest on top.

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