GF DF Lemon Raspberry Cake

Yield 6-8

Author Clara Cavalli-Chiappardi

Prep time

20 Min

Cook time

35 Min

Total time

55 Min

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Gluten Free Dairy Free Lemon Raspberry Cake

This vibrant summer cake brings together the bright zing of lemon with the natural sweetness of juicy raspberries. Light, fresh, and irresistibly moist, it’s the perfect centerpiece for any gathering. Best of all, it’s gluten-free—though your guests will never guess it.

Ingredients

Dry Ingredients

• 1 cup white rice flour
• 1 cup sorghum flour
• 1/2 cup tapioca starch
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp lemon zest

Wet Ingredients

• 1/2 cup organic pure applesauce
• 1/2 cup olive oil
• 2 eggs
• 1 tsp vanilla extract
• 3/4 cup sugar
• 1/4 non dairy milk
• 2 tsp fresh lemon juice
• 1 cup fresh raspberries

Instructions

Directions

1. Preheat Oven 350F degrees. Prepare a 8-inch square pan or two 6-inch rounds.
2. Whisk all the dry ingredients together set aside
3. In mixer beat the eggs and sugar together until light and creamy then applesauce, olive oil, vanilla, milk, and lemon juice and continue being until well blended
4. Slowly add the dry to the wet and be a until the batter is smooth and creamy.
5. Take 1/2 cup raspberries and gently fold them into batter. Set aside.
6. Grease your pan well then line the bottom of the pan with the remaining fresh raspberries and pour the batter over them.
7. Bake at 350F degrees for approximately 35min or until toothpick comes out clean.
8. Allow cake to cool at least 1 hour.
9. Serve with scoop of fresh lemon whipped cream or raspberry sauce.

Notes

You can make this cake vegan by replacing eggs with Bobs Red Mill egg replacer or making flax seed egg replacement.