Gluten Free Raspberry Almond Cake

🧂 Ingredients

• 1 ⅔ cups gluten free flour blend,

  or oat flour (260 grams)
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ⅓ cup unsalted butter,

  at room temperature
• ¾ cup granulated sugar
• ½ lemon,

  zested
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ cup whole milk
• 1½ -2 cups raspberries,

  use fresh or frozen raspberries
• ½ cup sliced almonds

Instructions

• 1 Butter a 9-inch round cake pan and line it with parchment paper.
• 2 In a medium bowl whisk together 1 ⅓ cups of the flour, baking powder, cinnamon,
  and salt. In a small bowl, lightly toss the raspberries with the remaining ⅓ cup
  flour.
• 3 Using an electric mixer, beat together the butter, sugar, and lemon zest on
  medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of
  the bowl, then beat in the egg until combined. Beat in half of the flour mixture
  followed by the milk and vanilla, then the rest of the flour. Gently fold in the
  raspberries.
• 4 Scrape batter into the prepared pan and smooth the top. Scatter the sliced
  almonds evenly over the top. Preheat the oven to 350℉ and let the batter rest
  while the oven heats.
• 5 Bake the cake for 45-55 minutes, until the cake is set and a tester comes out
  clean. Cool the cake in the pan on a wire rack, then gently remove it to a
  plate.

Nutrition Info