Moist, light and fluffy Raspberry Almond Cake is a lovely celebration of berry season! Grain-free, refined sugar-free, dairy-free, and healthy enough to enjoy with breakfast!

Raspberry almond cake on a white background with three slices cut. Fresh raspberries and sliced almonds all around.

Behold!

A light and refreshing cake recipe that is perfect for spring brunch, snack, or dessert.

This moist and decadent raspberry almond cake features a lovely texture, little bursts of fresh raspberries, and the perfect level of sweetness.

Inspired by my Paleo Blueberry Cake, Grain-Free Strawberry Almond Breakfast Cake, and my Paleo Clementine Cake, this almond flour raspberry lemon cake is a delicious celebration of how incredible almond flour cake recipes truly are.

You don’t have to follow a gluten-free diet or a grain-free diet in order to fall madly in love with this almond flour cake recipe. In fact, my friends and family (all of whom eat wheat) enjoy this raspberry almond cake.

The way I see it, this berry-studded bliss cake is perfect for brunch, snack, or dessert.

It has a slight rustic appeal to it with just the right level of sweetness. Ideal for those who enjoy sweet treats but prefer them to not be overflowing with excess sugar.

Slice of almond flour raspberry cake on a wooden plate with a bite taken out.

If you enjoy almond flour cakes, also try my Almond Flour Carrot Cake and my Paleo Chocolate Cake.

One of my favorite parts about this moist almond cake recipe is that it is so easy to prepare. No sweat if you aren’t an experienced baker. There is no fancy equipment required, and no technical maneuvers. 

The next time you’re craving a raspberry dessert, be sure to whip up this super simple cake recipe! The full list of ingredients can be found at any grocery store.

Let’s chat about the simple ingredients for almond cake!

Ingredients for Almond Flour Raspberry Cake:

Super Fine Almond Flour: The base of the cake! We need finely ground almond flour, such as Bob’s Red Mill Super Fine Almond Flour.

Not only is almond flour an incredible option for those who follow a gluten-free or grain-free diet, but it is also well-loved among individuals who don’t have any special dietary needs.

The reason being, almond flour makes a light texture with a moist crumb. For the best results, stick with a fine grind rather than almond meal, which is more gritty.

Eggs: We have a triple egg cake on our hands here, folks! Because almond flour isn’t starchy the way all-purpose flour is, we need an extra egg to help the cake rise.

I’ve found grain-free recipes turn out very dense with a “raw” consistency in the center when they’re made without eggs, so I don’t recommend replacing the eggs with an egg replacer like flax egg.

Avocado Oil: To contribute moisture for that tender crumb, we need some oil. I like using avocado oil over vegetable oil because it has neutral flavor and omega-3 fatty acids.

Olive oil or melted coconut oil work too. If you use melted butter, use 6 tablespoons (a little over ⅓ cup).

Pure Maple Syrup: To sweeten the cake, we need pure maple syrup or honey. I prefer the flavor of pure maple syrup, but if you enjoy the flavor of honey in your baked goods, it works perfectly too.

Vanilla Extract and Almond Extract: Both pure vanilla extract and almond extract bring warm flavor to this delicious raspberry cake recipe. Skip the almond extract if you don’t prefer a rich almond flavor.

Lemon Zest (optional): If you enjoy the combination of lemon and raspberry, add 2 to 3 teaspoons of fresh lemon zest to the cake for some citrus flavor. If you’d like, you can add a tablespoon of fresh lemon juice, too.

Baking Soda: The leavening agent here. We need baking soda to help the cake rise and bake evenly.

Sea Salt: Adding sea salt levels up the sweetness and the lemon raspberry flavors. Don’t skip it!

Fresh Raspberries: One of the star ingredients here, we need one pint of fresh raspberries, which is about 1 ⅔ cups or 6 ounces.

If using frozen raspberries, allow them to thaw completely before using because frozen berries tend to hold onto extra moisture.

Sliced Almonds: Sliced almonds add a little crunch to the topping, which brings a textural element to the cake that I find to be marvelous. Skip them if you don’t want an added crunch.

Full almond cake cut into slices with a bowl of fresh raspberries to the side.

Now that we’re experts on the basic ingredients for almond raspberry cake, let’s bake it!

How to Make Almond Cake:

Preheat the oven to 350 degrees Fahrenheit and line an 8-inch springform cake pan with parchment paper. Spray the sides and the bottom of the cake pan of the pan with cooking spray so that the cake is easy to remove after baking.

Add the eggs, avocado oil, pure maple syrup, vanilla extract, almond extract, and lemon zest to a large mixing bowl and whisk together until the wet ingredients are combined.

Note: you can also use an electric hand mixer or a stand mixer fitted with the paddle attachment to prepare this recipe, but I find it’s just as easy to use a bowl and a fork.

Wet ingredients for raspberry cake in a mixing bowl.

In a separate mixing bowl or a large measuring cup, stir together the almond flour, baking soda, and sea salt until the dry ingredients are combined.

Large measuring cup with flour and baking soda and salt inside for the dry ingredients for almond flour cake.

Pour the flour mixture into the large bowl with the wet mixture and mix until a smooth, thick batter forms.

Mixing bowl with wet ingredients and dry ingredients on top, ready to be mixed together.

Fold in the fresh raspberries until they are well-distributed throughout the cake batter.

Mixing bowl with cake batter inside with fresh raspberries on top.

Pour the cake batter into the prepared cake pan and spread it into an even layer using a rubber spatula. Sprinkle the top of the cake batter with sliced almonds.

Springform cake pan with cake batter inside, sprinkled with sliced almonds.

Cover the cake pan with aluminum foil, bake for 45 minutes. Remove foil from the cake pan and bake for another 5 to 10 minutes without foil, until the edges of the cake are slightly golden brown and the center appears set up.

Finished raspberry cake in a cake pan, fresh out of the oven.

Insert a digital thermometer into the center of the cake to check for doneness. If the cake is 190 degrees or higher, it is cooked through.

Let the cake cool completely before releasing it from the springform pan. Cut the cake into slices and enjoy.

For extra raspberry goodness, spread store-bought raspberry jam or my homemade Raspberry Chia Jam over the cake. A dollop of Greek yogurt or sour cream on top is also delicious.

Store leftover cake in an airtight container in the refrigerator for up to 1 week.

You can also freeze almond cake in a large zip lock bag for up to 3 months.

Whole cake cut into slices on a sheet of parchment paper with fresh raspberries around.

And that’s it! A delicious dessert worth putting on repeat!

Double the recipe to make a layer raspberry almond cake with your choice of frosting, such as cream cheese frosting or buttercream. 

Almond flour raspberry cake cut into slices with one slice poking out.

Use this as your base recipe for all sorts of almond flour cake adventures.

If you love baking with almond flour, try out some of these reader favorites! 

More Almond Flour Recipes:

Raspberry cake for breakfast!

Raspberry almond cake on a white background with three slices cut. Fresh raspberries and sliced almonds all around.

Almond Flour Raspberry Cake

5 from 1 vote
This light, fluffy and moist lemon raspberry cake recipe is full of vibrant flavor from fresh raspberries and lemon zest. Make it for any special occasion or for everyday enjoyment!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 Servings

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line an 8-inch springform cake pan with parchment paper. Spray the sides and the bottom of the cake pan of the pan with cooking spray so that the cake is easy to remove after baking.
  • Add the eggs, avocado oil, pure maple syrup, vanilla extract, almond extract, and lemon zest to a large mixing bowl and whisk together until the wet ingredients are combined. Note: you can also use an electric hand mixer or a stand mixer fitted with the paddle attachment to prepare this recipe, but I find it’s just as easy to use a bowl and a fork.
  • In a separate mixing bowl, stir together the almond flour, baking soda, and sea salt until the dry ingredients are combined.
  • Pour the flour mixture into the large bowl with the wet mixture and mix until a smooth, thick batter forms.
  • Fold in the fresh raspberries until they are well-distributed throughout the cake batter.
  • Pour the cake batter into the prepared cake pan and spread it into an even layer using a rubber spatula. Sprinkle the top of the cake batter with sliced almonds.
  • Cover the cake pan with aluminum foil and bake for 45 minutes. Remove foil from the cake pan and bake for another 5 to 10 minutes without foil, until the edges of the cake are slightly golden brown and the center appears set up. Insert a digital thermometer into the center of the cake to check for doneness. If the cake is 190 degrees or higher, it is cooked through.
  • Allow the cake to cool completely before releasing it from the springform pan. Cut the cake into slices and enjoy.

Nutrition

Serving: 1slice (of 8) · Calories: 395kcal · Carbohydrates: 29g · Protein: 14g · Fat: 25g · Saturated Fat: 2g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 8g · Cholesterol: 70mg · Sodium: 257mg · Fiber: 4g · Sugar: 14g
Author: Julia Mueller
Course: Cakes & Cupcakes, Desserts & Treats
Cuisine: American
Keyword: almond flour, almond flour cake recipes, almond flour raspberry cake, almond flour recipes, gluten free cake recipes, grain free cake recipes, healthy dessert recipes, paleo desserts
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

Read More

Need Help With Dinner?

View More Dinner Ideas
5 from 1 vote (1 rating without comment)

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions and Reviews

    1. Hi Kevin! I’ve made a keto version using blueberries in the past and it worked out great! (https://www.theroastedroot.net/keto-blueberry-cake/) To make it keto, simply use 1/2 cup of oil (instead of 1/4 cup), omit the pure maple syrup and add 1/2 cup of sugar-free granulated sweetener (like monk fruit sweetener) and keep everything else the same. I hope you love it! xoxo

  1. This cake is soooo delicate, tender and delicious. Pure maple syrup provides the sweetness. I expected it to taste as though it needed more sweetner. It does not.

    The raspberries are gently sweet with a tang that made me want MORE.

    This recipe is so easy to prepare. Smells heavenly while it is cooking.

    I misread the recipe and used twice the oil called for and had to basically double the ingredients. I split the batter and mixed the raspberries in one half. The only other fruit I had in the house was bananas and apples. I peeled and chopped 2 apples and added that to the other bowl of batter. It’s not neatly as good as the raspberry cake- but it will make a nice breakfast.

    Next time I will not mess up – and there will be lots of next times for this delicate, fruity, delicious cake. Yum!!

    1. Thanks so much for this very thorough review, Annie! I’m so happy to hear you were able to make the recipe work out using apples too! I’ve made an apple version in the past and really loved it although I totally agree – the raspberry cake is just divine! I appreciate you taking the time to share your experience! This is such great information for others who want to try the recipe and I’m just so thrilled to hear you enjoy the cake! xoxox 🙂

    1. Hi Rose Ann! Thanks for the feedback, but you didn’t make the recipe 😉 Please keep in mind when commenting on and rating recipes that if you’re rating it based on what you made, not the actual recipe, you’re making an inaccurate judgement. Food for thought.

    1. Hi there! I would do 350 for 20 to 30 minutes (you’ll likely need about 25 minutes, but I’d check on the muffins after 20). The best bet is to take the internal temperature of the muffins after 20 minutes using a thermometer and go from there. The ideal internal temp for muffins is 190-205 degrees F. Happy baking!

  2. I thought this was absolutely divine! I’ve made this cake before without the raspberries but I adore the burst of raspberry flavor. Wonderful texture too. I’ll be happily making this many more times to come, thank you!