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Gluten free raspberry and almond cake


  • 225g butter

  • 285g caster sugar

  • 1tsp vanilla essence

  • 4 large eggs

  • 135g gluten free flour

  • 165g ground almonds

  • 1tsp gluten free baking powder

  • 300g raspberries

  • 125g icing sugar

Step 1: Preheat your oven to 180°C.

Step 2: Mix together (with an electric whisk or whisk) the butter and caster sugar. Add in the eggs, vanilla essence and whisk together until light and fluffy.

Step 3: Fold in the gluten free flour, ground almonds and gluten free baking powder. Then gently fold in the raspberries.

Step 4: Grease your loaf tin (I used a 21x11cm loaf tin). Pour the cake mixture into your loaf tin.

Step 5: Bake your cake for 30 minutes initially. Once going golden brown, cover the cake with tin foil and bake for a further 30 minutes. Check your cake is cooked (place a knife into the middle and if it comes out clean this will mean it is done, if not put it back in the oven but check on it regularly).

Step 6: Mix the icing sugar with approx 15ml of water. Once the cake is cooled pour over the icing.


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