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Gluten-Free Lemon and Raspberry Loaf Cake: A Delightful, Zesty Treat Recipe

Gluten-Free Lemon and Raspberry Loaf Cake
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A delightful and zesty treat that combines the refreshing flavors of lemon and raspberry in a gluten-free loaf cake.

Ingredients

Scale
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup honey or maple syrup
  • 3 large eggs
  • ½ cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 lemon, zested and juiced
  • 1 cup fresh raspberries

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix the almond flour, coconut flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the honey (or maple syrup), eggs, applesauce, vanilla extract, lemon zest, and lemon juice.
  4. Combine the wet and dry ingredients until well mixed.
  5. Gently fold in the raspberries.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • This cake can be served warm or at room temperature.
  • For added flavor, consider drizzling a lemon glaze on top.

Nutrition

Keywords: Gluten-Free Lemon and Raspberry Loaf Cake

Find it online: https://www.glutenfreez.com/gluten-free-lemon-raspberry-loaf-cake-recipe/