Raspberry Loaf Cake (Gluten-Free)
GF Raspberry Loaf Cake is moist, soft, and full of raspberry flavor. It’s topped with lemon icing and is super easy to make. Perfect for any occasion.
Jump to Recipe
About this recipe
This gluten-free raspberry loaf cake is fresh and moist. If you want a muffin version of this recipe I leave you the link to this incredible raspberry muffins.
The bread is soft, moist, and full of raspberry flavor. You can use fresh or frozen raspberries.
It’s topped with lemon icing, but you can also top it with cream cheese frosting or leave it as it is. It’s super easy to make and perfect for any occasion.
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 Loaf 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 and 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 them to the batter. Your batter could become runny if you thaw the berries and mix them in 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 getting 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 cut it before freezing. Reheat the cake to 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.
- 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.
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
- 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 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 ones and mix everything.
- Fold in the 1 and ¾ cup 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 getting the desired consistency. It should not be too runny.
- When the cake is completely cool spread the icing on the top.
