Almond Flour Raspberry Cake

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!

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.

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.

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.

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.

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, 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.

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.

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. 

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:

• Almond Flour Chocolate Chip Cookies with Walnuts  
• Almond Flour Chocolate Chip Cookie Bars  
• Blueberry Almond Flour Muffins  
• Almond Flour Pancakes  
• Paleo Vegan Lemon Poppy Seed Scones  
• Almond Flour Banana Muffins 
• Paleo Blueberry Coffee Cake  

Raspberry cake for breakfast!

Almond Flour Raspberry Cake

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!

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Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

8 Servings

Equipment

• ▢
  8-inch Springform Cake Pan
• ▢
  Mixing Bowl
• ▢
  Digital Thermometer

Ingredients

• ▢ 3 large eggs
• ▢ ¼ cup avocado oil
• ▢ ½ cup pure maple syrup , or honey
• ▢ 2 tsp pure vanilla extract
• ▢ ½ tsp Almond extract
• ▢ 2 to 3 tsp lemon zest
• ▢ 2 ½ cups almond flour
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon sea salt
• ▢ 1 pint (6 oz) fresh raspberries
• ▢ ½ cup sliced almonds

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

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

Servings: 8 Servings

Calories: 395kcal

Author: Julia