• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
Check out my cookbook

The Toasted Pine Nut

fun. flavorful. feel-good recipes.

  • Check out my cookbook!
  • Recipes
    • Dessert
      • Cookies
      • Bars & Brownies
      • Breads & Muffins
      • Cakes & Cupcakes
      • Pies & Crumbles
      • Candy
      • No Bake
    • Meal
      • Breakfast
      • Main Dishes
      • Appetizers
      • Sides
      • Snacks
      • Drinks
      • Salads
      • Sauces & Dips
      • Dessert
    • Diet
      • Gluten Free
      • Dairy Free
      • Vegan
      • Vegetarian
      • Egg Free
      • Kid Friendly
      • Low Carb
      • Nut Free
    • Meat
      • Fish & Seafood
      • Chicken & Poultry
      • Beef & Pork
      • Meatless
    • Method
      • Air Fryer
      • Slow Cooker
      • Instant Pot
      • Oven
      • Grill
      • Stovetop
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Filter
  • Shop
    • My Baking Mixes
    • Kitchen Essentials
    • Pantry Items
    • Kid Favorites
    • Photography
  • Cookbook
  • Videos
Home Recipes Desserts Cakes & Cupcakes

Light & Moist Summer Raspberry Cake with Oat Flour

1 hr 10 mi
GF Gluten-Free DF Dairy-Free
Avatar by: Lindsay Grimes
July 28, 2022 (Updated: October 28, 2022)
Jump to Recipe
Leave a Comment

This post may contain affiliate links. Please read our disclosure policy.

This is an overhead image of a vanilla raspberry cake topped with vanilla icing and fresh raspberries. The cake sits on a white piece of parchment paper on a white counter. The images focuses on one sliced piece of cake laying on its side.
Summer raspberry cake is the perfect light and juicy recipe made with almond flour and oat flour! This raspberry cake makes for a perfect summer dessert!

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, Healthy 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!

This is an overhead image of the ingredients needed for a raspberry cake. The oat flour, almond flour, yogurt, raspberries, eggs and other ingredients are on a white background.
This is an overhead image of a glass bowl with raw batter inside. Fresh raspberries coated with flour are on top of the raw batter. The glass bowl sits on a white counter.
This is an overhead image of a circle pan with raw raspberry cake batter in it. You can see the raw raspberries coated with batter. The pan sits on a white counter.

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!

This is an overhead image of a round raspberry cake on a white piece of parchment paper on a gold cooling rack. The cooling rack sits on a white surface. Fresh raspberries are next to the cake. To the top of the image is vanilla icing and a glass of milk.
This is an overhead image of a vanilla raspberry cake topped with vanilla icing and fresh raspberries. The cake sits on a white piece of parchment paper on a white counter. Slice of the cake are cut and one has a fork taking bites from the slice.

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.

More Raspberry Recipes!

Frozen White Chocolate Raspberries

Healthy Peanut Butter + Raspberry Muffins

Raspberry White Chocolate Cookies

Lemon Raspberry Cake

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is an overhead image of a vanilla raspberry cake topped with vanilla icing and fresh raspberries. The cake sits on a white piece of parchment paper on a white counter. The images focuses on one sliced piece of cake laying on its side. Recipe
GF Gluten-Free DF Dairy-Free

Light & Moist Summer Raspberry Cake with Oat Flour

Summer raspberry cake is the perfect light and juicy recipe made with almond flour and oat flour. Makes for a delicious summer dessert!

AvatarRecipe by:Lindsay Grimes
Prep: 30 minCook: 40 minTotal: 1 hour 10 mi
Print recipe Rate recipe Pin Save recipe
Servings: 1 cake (8 slices) 1x

Ingredients

  • 1 cup almond flour
  • 1.5 cups oat flour (Kitchen Hack: How to Make Oat Flour)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup plain yogurt
  • 1/4 cup milk (dairy or non-dairy – How to Make Oat Milk)
  • 1/2 cup honey
  • 2 eggs
  • 1 tbsp vanilla
  • 1 overflowing cup of raspberries
  • 2 tbsp oat flour
  • Optional: top with frosting and more raspberries

Instructions

  1. 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. In a large bowl, mix the almond flour, oat flour and salt. Set aside.
  3. Add all of the wet ingredients – yogurt, milk, honey, eggs and vanilla to another bowl and whisk to combine before pouring into the bowl with the dry ingredients. 
  4. Mix the wet and dry ingredients.
  5. 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.
  6. 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!
  7. Cool the cakes in their tin for 30 minutes before finishing cooling them on a rack.
  8. If desired, top with your favorite frosting or simply dust with powdered sugar and serve!

Tips

Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 197
  • Sugar: 19.8g
  • Sodium: 106mg
  • Fat: 4.3g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 33.9g
  • Fiber: 3.1g
  • Protein: 5.7g
  • Cholesterol: 42mg
© The Toasted Pine Nut

Did you make this?

I love seeing what you made! Tag me on social @thetoastedpinenut

Rate recipe Tag me on Instagram
This is an overhead image of a vanilla raspberry cake topped with vanilla icing and fresh raspberries. The cake sits on a white piece of parchment paper on a white counter. The images focuses on one sliced piece of cake laying on its side. Text overlay reads "summer raspberry cake with oat flour!"
27 shares
  • Share
  • Tweet
  • Save
  • Email
overhead image of a gluten free sprinkle cookie with a bite taken out on a white counter

Never miss a recipe!

Join our pine nut family and get recipes delivered right to your inbox.

Join now!
15 no bake desserts

You May Also Like...

  • This is an overhead close-up image of a lemon cake with raspberry jam swirl on top. The cake is cut into 8 triangles. The cake sits on a white surface with fresh raspberries on the side.
    Lemon Raspberry Cake
  • Gluten Free Chocolate Cake
  • side view of pumpkin cake with cream cheese frosting and cinnamon sprinkled on top
    Moist Gluten Free Pumpkin Cake

Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

Have a question? Submit your question or comment below. Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

Read more...

Recipe Key

GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

Most Popular

This is a horizontal image of a hand with deep pink nail polish holding a chocolate quinoa crisp in between their thumb and pointer finger. More chocolate quinoa crisps are blurred in the background.

5-Min Crunchy Chocolate Quinoa Crisps

overhead image of a muffin tin filled with 12 raw eggs sprinkled with pepper

Perfect Oven-Baked Eggs in a Muffin Tin

This is a side view of a chocolate almond butter bar with a bite taken out of it. The bar sits on a white piece of parchment paper and is sprinkled with salt. More bars are blurred in the background.

No Bake Almond Butter Bars

Lemon & Avocado Kale Salad

Freebie alert!

Get My Free No Bake Desserts eBook!

Explore

More Cakes & Cupcakes

This is an overhead vertical image of a white mug with baked cake in it. The cake is sprinkled with powdered sugar and a lemon wedge is to the right side of the mug. A silver spoon is digging into the cake. The mug sits on a yellow surface with more powdered sugar sprinkled around.

2-Min Tangy Lemon Mug Cake

This is an overhead image of a muffin tin filled with individual cheesecakes topped with pecans. The muffin tin sits on a light surface.

Rich & Creamy Caramel Pecan Cheesecake Minis

This is an overhead image of a vanilla raspberry cake topped with vanilla icing and fresh raspberries. The cake sits on a white piece of parchment paper on a white counter. The images focuses on one sliced piece of cake laying on its side.

Light & Moist Summer Raspberry Cake with Oat Flour

This is an overhead image of a ramekin with baked oats. The blended baked oats are topped with a drizzle of peanut butter and sliced banana. The ramekin is on a white plate with an antique spoon with peanut butter on it. The plate sits on a light grey surface. Another ramekin with baked oats is in the top left corner of the image. A small white bowl of peanut butter and an open, sliced banana is in the top right corner of the image.

5-Min Fluffy Vegan Baked Oats

Browse All
15 No bake desserts

Download my FREE No Bake Dessert Ebook!

As seen on:

Food Network
Shape
Men's Health
NBC
Kitchn
Glamour
  • Browse by Diet
    • Gluten Free
    • Dairy Free
    • Vegan
    • Egg Free
    • Low Carb
    • Recipe Filter
  • Explore Resources
    • FAQ
    • My Baking Mixes
    • Cookbook
    • Shop Favorites
    • Web Stories
    • Meet Lindsay
Follow

@thetoastedpinenut

Accessibility

Privacy Policy

Disclaimer

Contact

© 2023 The Toasted Pine Nut
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
Back to Top
27 shares