Light & Moist Summer Raspberry Cake with Oat Flour

This summer raspberry cake will be your go-to for all your summer soirees. From baby or bridal showers, to backyard BBQs or a way to finish off a family Sunday brunch, it’ll be a deliciously sweet treat that everyone will love.

You know those happy baked goods that incorporate light and bright summery flavors? I’m talking those juicy berries, that bright citrus, that light, fluffy baked to perfection kind of baked good.

I’m all about it.

This cake does not disappoint on summer flavor! It’s light and fluffy yet moist and juicy. The raspberries give it such a delicious berry burst.

If you love gluten free desserts you need to check out my post of 50+ Gluten Free Dessert Recipes! Or if you’re here for all that berry goodness, check my Lemon Raspberry Cake, Peanut Butter + Raspberry Muffins, and these Raspberry White Chocolate Cookies!

Ingredients for Summer Raspberry Cake

Almond Flour. This is the base for so many of my recipes! I always go for super-fine blanched almond flour because it makes for the softest, fluffiest texture.

Oat Flour. My new favorite obsession! It adds so much fluff to baked goods and really mimics traditional flour.

Baking Powder & Salt. For some baking magic.

Yogurt. I go for whole milk yogurt but you can sub in your favorite dairy free yogurt if you prefer!

Milk. Dairy or non-dairy milk works great here! Use whatever milk works for you!

Honey. Agave nectar or maple syrup also works. Go for a sticky sweetener.

Eggs. We’re using two eggs for this recipe. I haven’t tested it with vegan eggs or flax eggs so if you do any experimenting, let me know how it goes!

Vanilla. Just a splash 🙂

Raspberries. I mean, it is a raspberry cake after all! If you want to switch it up, try a different berry or cherries!

How to Make Summer Raspberry Cake

1. Prep. Start by preheating the oven to 350 degrees and greasing/flouring an 8×8 inch square pan or an 8 inch circular cake pan.
2. Mix. In a large bowl, mix the almond flour, oat flour and salt. Set aside. Add all of the wet ingredients – yogurt, milk, honey, eggs and vanilla to another bowl and whisk to combine. Add the wet ingredients to the dry ingredients and mix to combine. 
3. Fold. Toss the raspberries with the 2 tbsp of oat flour before adding to the cake batter. Fold the raspberries in gently so as to not break them into pieces.
4. Bake. Pour the cake mixture into the cake pan and bake for roughly 40-45 minutes – the square tin will cook on the slightly quicker side and the round on the slower side. A toothpick should come out clean!
5. Cool. Cool the cakes in their tin for 30 minutes before finishing cooling them on a rack.
6. Dress it up! If desired, top with your favorite frosting or simply dust with powdered sugar and serve!

Fun ways to switch it up!

Berries. Swap the raspberries for another berry like blueberries or blackberries! Sliced cherries could even be really fun!

Lemon. Add some lemon zest to the batter!

Cupcakes. Instead of making a cake, try individual cupcake servings! They’d be perfect for a baby or bridal shower, mother’s day, or just a fun brunch!

Change the toppings. I used some vanilla frosting but you can definitely top it with powdered sugar, whipped cream, berry compote or jam, just fresh berries, or just leave it naked!

How to Store Leftovers

Leftovers are best stored in an airtight container in the fridge. The raspberries tend to break down and mold quicker at room temperature so it’s best to keep leftover cake chilled.