- cooking spray
- 1 cup gluten-free all-purpose baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup honey
- 1/4 cup unsweetened almond milk
- 1/4 cup plain nonfat Greek yogurt
- 2 egg whites, at room temperature
- 1/4 cup lemon juice
- 1 tablespoon coconut oil, melted
- 2 teaspoons lemon extract
- 2 cups fresh raspberries
- 1 lemon, zested
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch round cake pan with cooking spray.
- Sift gluten-free baking flour, baking powder, baking soda, and sea salt together in a bowl until well combined.
- Combine honey, almond milk, Greek yogurt, egg whites, lemon juice, coconut oil, and lemon extract in a large bowl. Stir to combine until no lumps remain. Gently stir in the flour mixture until batter is just combined.
- Pour batter into the prepared cake pan. Scatter raspberries over batter, gently pressing so they stay in place.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool cake in the pan, about 20 minutes. Invert onto a serving plate. Sprinkle lemon zest on top.
04/15/2018
recipepes.com
Gluten-Free Raspberry Lemon Cake, recipe
PT15M
PT1H
5
455 calories