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Moist Gluten-Free Lemon Almond Cake Recipe with Easy Raspberry Coulis

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A light, moist gluten-free lemon almond cake paired with a fresh raspberry coulis, perfect for those craving a fresh, not overly sweet dessert that’s both indulgent and gluten-free.

Ingredients

Scale
  • 2 cups (200g) almond flour
  • 1/2 cup (60g) gluten-free all-purpose flour (with xanthan gum)
  • 1 tsp gluten-free baking powder
  • 1/4 tsp salt
  • 3 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • Zest of 2 lemons
  • 1/4 cup (60ml) fresh lemon juice
  • 1/3 cup (80ml) extra-virgin olive oil
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • For the Raspberry Coulis:
  • 1 cup (125g) fresh or frozen raspberries
  • 2 tbsp powdered sugar
  • 1 tbsp fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together almond flour, gluten-free all-purpose flour, baking powder, and salt until no lumps remain.
  3. In a separate bowl, beat eggs and granulated sugar with an electric mixer or whisk until pale, thick, and frothy, about 3 to 4 minutes.
  4. Stir in lemon zest, vanilla extract, and almond extract (if using) into the egg mixture.
  5. Add fresh lemon juice and olive oil to the egg mixture and mix gently until combined.
  6. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined and no streaks remain.
  7. Pour batter into prepared pan and smooth the top. Tap the pan gently to release air bubbles.
  8. Bake for 35–40 minutes, checking at 35 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Cool the cake in the pan for 15 minutes, then run a knife around edges and transfer to a wire rack to cool completely.
  10. While the cake cools, blend or mash raspberries with powdered sugar and lemon juice. Strain if a smoother coulis is desired.
  11. Drizzle raspberry coulis over cake slices just before serving.

Notes

Do not overmix the batter to keep the cake tender. Beat eggs and sugar well to introduce air for a light crumb. Use fresh lemon zest for best flavor. Check oven temperature with a thermometer to avoid overbaking. Make raspberry coulis while cake cools. For a nut-free version, substitute almond flour with oat flour and add extra olive oil. Vegan adaptation possible with flax eggs and neutral oil.

Nutrition

Keywords: gluten-free, lemon cake, almond cake, raspberry coulis, dairy-free, easy dessert, gluten-free dessert, lemon almond cake

Find it online: https://grubella.com/moist-gluten-free-lemon-almond-cake-recipe-with-easy-raspberry-coulis/