Raspberry Loaf Cake (Gluten-Free)
GF Easy Raspberry Cake is moist, soft, and full of raspberry flavor. It’s made with fresh or frozen raspberries, with a hint of lemon flavor, and topped with a simple lemon icing. It’s easy to make and a great option for dessert, brunch, a quick breakfast, or an afternoon snack.
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About this berry loaf cake
This gluten-free raspberry bread is easy to make and delicious! For more gluten-free raspberry recipes, here is the link to these raspberry muffins.
The moist loaf cake is fresh, with a hint of lemon flavor and bursting with juicy raspberries. You can use fresh or frozen raspberries; both work well. It’s topped with a simple lemon icing, but you can also top it with cream cheese frosting or leave it as it is.
The fruit loaf cake is perfect for a quick breakfast or an afternoon snack. It’s also a great option for brunch or a light dessert.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Butter: unsalted butter softened at room temperature.
- Eggs: room temperature eggs are better
- Yogurt: full-fat plain or Greek-style yogurt.
- Raspberries: fresh or frozen raspberries.
How to make GF Raspberry Cake
Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan or similar.
Whisk the gluten-free all-purpose flour, baking powder, baking soda, and salt in a large bowl. Set aside
Mix the sugar with the melted butter and the lemon zest in a medium bowl. Add yogurt, vanilla, and eggs, beating well after each addition.
Pour the wet ingredients and the milk into the dry ones and mix until well integrated.
Fold in 1 ¾ cups of the raspberries and, with a rubber spatula, mix carefully. If you are going to use frozen raspberries, don’t thaw them. Keep it frozen until you add it to the batter. Your batter could become runny if you thaw the berries and mix them into the batter.
Pour the mixture into the prepared pan and place the remaining raspberries.
Bake for 45/ 50 minutes or until cooked. To know if it’s ready, insert a toothpick into the center of the cake; it should come out clean, with no streaks of batter. If the cake starts to turn too brown and still needs to be cooked, you can cover it with aluminum foil until it is completely cooked.
Let cool before removing.
For the icing:
In a small bowl, place the powdered sugar and add drops of lemon juice, one by one, mixing well between each one, until you get the desired consistency. It should not be too runny.
When the cake is completely cool, spread the icing on the top.
Storing
Store the loaf cake covered at room temperature for 2 days or in the refrigerator for up to a week.
You can also freeze the cake; it’s best to slice it before freezing. Reheat the cake in a medium oven for 10/15 minutes.
Variation and serving options
- Flour: add almond flour; replace 1/2 cup of gluten-free all-purpose flour with 1/2 cup of almond flour.
- Coconut: Add shredded coconut to the batter. Replace 1/4 of the flour.
- Raspberries: replace raspberries with blueberries or mixed berries.
- Toppings: top the cake with a perfect cream cheese frosting instead of lemon icing, or leave it as it is.
For more GF fruit recipes
- Raspberry Muffins (moist & fresh)
- Apple Bread (easy & delicious)
- Orange Polenta Cake (quick & easy)
- Oatmeal Blueberry Muffins (moist & easy)
Moist Raspberry Bread (Gluten-Free)
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup unsalted butter
- 3/4 cup granulated sugar
- 1 teaspoons lemon zest
- 2 eggs room temeprature
- 1/3 cup full-fat plain or Greek-style yoghurt
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 2 cups raspberries fresh or frozen
For the icing
- 1 cup powdered sugar
- drops of fresh lemon juice
Instructions
- Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan or similar.
- Whisk the gluten-free all-purpose flour, baking powder, baking soda, and salt in a large bowl. Set aside.
- Mix the sugar with the melted butter and the lemon zest in a medium bowl. Add yogurt, vanilla, and eggs, beating well after each addition.
- Pour the wet ingredients and the milk into the dry ingredients and mix everything.
- Fold in the 1 ¾ cups of the raspberries and, with a rubber spatula, mix carefully.
- Pour the mixture into the prepared pan and place the remaining raspberries on top.
- Bake for 40/ 50 minutes or until cooked. To know if it's ready, insert a toothpick into the center of the cake; it should come out clean, with no streaks of batter. If the cake starts to turn too brown and still needs to be cooked, you can cover it with aluminum foil until it is completely cooked.
- Let cool before removing.
For the icing:
- In a small bowl, place the powdered sugar and add drops of lemon juice, one by one, mixing well between each one, until you get the desired consistency. It should not be too runny.
- When the cake is completely cool, spread the icing on the top.