Have your gluten dairy free almond raspberry cake and eat it too!
This is the kind of cake you’ll happily go back for a second slice — and feel great about it. Made with wholesome ingredients, it’s completely free from gluten, dairy, refined sugar, and unhealthy fats. Just pure, feel-good flavours in every bite.
About this cake
This cake is perfect for all occasions. Whether it’s for a fancy brunch with friends, a casual afternoon tea or a sweet treat to finish a meal. You don’t have to be gluten or dairy free to enjoy this cake – it suits all! My kids love it too.
What I probably love most about this cake is that once it is finished baking, holes are poked into the cake and then fresh orange juice is squeezed directly onto the hot cake, making the cake extra moist and delicious.
Ingredients
This cake relies on the oils from ground almonds and canola oil to create moisture and the eggs work with the baking powder and baking soda to create lift – resulting in a wonderfully light yet moist cake that will leave you wanting more.
The flavour of this cake is something else. The juice of the orange pairs with the cinnamon, ginger and raspberries only too well, giving a slight hint of a spiced mulled wine.
If you don’t have frozen or fresh raspberries on hand, you could also use diced apple, pear, apricot or any other fruit you happen to have in your fruit bowl.
How To Make This Cake
The muffin method is used to prepare the cake batter for this cake - it's an easy process. Mix the dry ingredients in one bowl, the wet ingredients in another and then combine the wet ingredients to the dry and spoon batter into a lined cake tin. Once the cake is baked, take it out of the oven, poke holes in it with a skewer and squeeze orange juice over it. Leave the cake to cool in the cake tin before inverting to a cooling rack.
Garnish
The garnish is completely optional, but if I have sliced almonds in the cupboard, I like to make the most of them as a garnish.
Toast the sliced almonds for a few minutes in a pan. Whilst they are toasting, sprinkle some berry powder (I love Little Beauties Boysenberry powder) over the cake and then add the toasted almonds.
Other garnishing ideas:
- Dust icing sugar over
- Zest of lemons and oranges
- Edible flowers
- Chocolate drizzle
- Fresh berries
- Drizzle with dairy free yoghurt or coconut cream
- Drizzle with a berry compote
What to serve the cake with
This cake is delicious on it's own partnered with a cup of your favourite tea or coffee in hand but here are some other ways to enjoy it also:
- Warmed with a dollop whipped coconut cream on the side (or full dairy cream)
- Yoghurt
- Mascarpone cream (not a dairy-free option)
- Berry compote
I love that this cake can be dressed up or down depending on when you're serving it.
Because this cake is filled with wholesome ingredients it makes a decadent breakfast or brunch with a yoghurt and berry compote but it can be served alone for a morning or afternoon tea. Or dressed up again with ice cream and berry compote for dessert!
Storage
This cake can be stored at room temperature for up to 3 days (in an airtight container) or in the refrigerator for 5 days or freezer for up to 3 months. Bring to room temperature before serving.
FAQ
Yes — frozen raspberries work just as well. No need to thaw them first; just fold them gently into the batter straight from the freezer to prevent too much bleeding.
You can swap honey for maple syrup or agave syrup in equal amounts. Both keep the cake moist and naturally sweet.
Unfortunately, since ground almonds are the base of the cake, it’s tricky to make it nut-free without a big texture change. If you need a nut-free option, I’d recommend trying a different recipe, like this one (which is also gluten and dairy free).
No — it’s optional, but highly recommended! The orange juice adds extra moisture and a bright citrusy flavour that pairs beautifully with the raspberries.
Related
Looking for other recipes like this? Try these:
Gluten Dairy Free Almond Raspberry Cake
Ingredients
- 225 g (2 cups) ground almonds (almond flour or almond meal)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon cardamon optional
- ½ teaspoon salt
- 4 eggs beaten
- ½ cup liquid or melted honey
- ¼ cup canola oil
- 170 g (¾ cup) raspberries (frozen is fine)
- Juice from one orange
Garnish
- ⅓ cup sliced almonds toasted
- 2 tablespoons freeze dried berries optional
- Icing sugar sifted
Instructions
- Preheat the oven to 160C (325F). Grease and line an 8 or 9 inch cake tin with baking paper.
- In a large mixing bowl, whisk together the ground almonds, baking powder, baking soda, cinnamon, ginger, cardamom, and salt.
- In another bowl, whisk together the beaten eggs, honey and oil until combined. Pour the wet ingredients into the dry. Stir just until combined then gently fold in the raspberries. Pour the mixture into the prepared cake tin.
- Bake for 40 to 45 minutes or until the cake has come away from the sides of the cake tin. A toothpick inserted in the center should come out clean.
- Whilst the cake is still warm, poke holes all over the cake with a toothpick or skewer. Squeeze the juice from the orange all over the cake until the whole surface area is covered. Leave the cake to cool for 10 minutes before inverting onto a cooling rack.
- If desired, garnish with toasted sliced almonds over freeze dried berries before finishing off with a dusting of icing sugar. Enjoy!
