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
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
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