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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!

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Prep: 30 minCook: 40 minTotal: 1 hour 10 mi
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

Find it online: https://thetoastedpinenut.com/summer-raspberry-cake/