GLUTEN-FREE RASPBERRY LEMON CAKE

Gluten-Free Raspberry Lemon Cake image

Healthy raspberry lemon cake made with tart lemon juice, Greek yogurt, rings of sweet raspberries and no refined sugar! This elegant cake is the perfect balance of sweet and tart. A fancy dessert with no guilt!

Provided by Megan Olson

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

Ingredients

cooking spray
1 cup gluten-free all-purpose baking flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ cup honey
¼ cup unsweetened almond milk
¼ cup plain nonfat Greek yogurt
2 egg whites, at room temperature
¼ cup lemon juice
1 tablespoon coconut oil, melted
2 teaspoons lemon extract
2 cups fresh raspberries
1 lemon, zested

Steps:

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.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 35 g, Cholesterol 1.4 mg, Fat 3.2 g, Fiber 3.9 g, Protein 3.4 g, SaturatedFat 1.8 g, Sodium 273.5 mg, Sugar 20.2 g