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!
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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 | (864.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2484.8 |
| Total Fat 109.2g | 0% |
| Saturated Fat 63.8g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 632.3mg | 0% |
| Sodium 1960.2mg | 0% |
| Total Carbohydrate 369.7g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 178.5g | |
| Protein 23.6g | 0% |
| Vitamin D 144.4IU | 0% |
| Calcium 280.8mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 565.1mg | 0% |
Source of Calories