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–+ servings
Dessert

Easy Lemon Raspberry Cake (Gluten Free)

This healthy lemon cake is light, naturally sweetened, and made with wholesome ingredients like almond flour, olive oil and honey. Top it off with a zesty lemon cream and swirls of raspberry preserves, and this gluten-free dessert will be a new staple that the whole family will love!
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Prep Time20 minutes
Cook Time25 minutes
Total Time55 minutes
Yield8 slices

Equipment

INGREDIENTS

Lemon Cake
  • 1/4 c olive oil
  • 1/2 c honey ( or maple syrup)
  • Juice of 1 large lemon (about 3 tbsp)
  • Zest of 1 large lemon (about 2 tsp)
  • 1 tsp vanilla extract
  • 2 eggs (room temperature)
  • 2 1/4 c almond flour
  • 1/4 c tapioca flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • Pinch of salt
Lemon Cream
  • 1 c heavy whipping cream (or cold coconut cream)
  • 1/2 c Greek yogurt
  • 2 tbsp lemon juice
  • Zest of 1/2 lemon (about 1 tsp)
  • 2-3 tbsp honey (or maple syrup*)
  • 1 tsp vanilla extract
Raspberry Preserves
  • 1/2 c raspberry preserves (store bought, or homemade)

INSTRUCTIONS

Lemon Cake
  • Preheat oven to 350 F. Line an 8″ cake pan with parchment paper.
  • In a large bowl, whisk together the olive oil, honey (or maple syrup), lemon juice, lemon zest, vanilla, and eggs until smooth.
  • Add in the almond flour, tapioca flour, baking soda, baking powder, and salt. The batter will be sick.
  • Transfer the cake batter to the prepared cake pan, spreading it into an even layer.
  • Bake for about 20-25 minutes, or until the cake is golden brown and set in the middle. A toothpick inserted in the center should come out clean.
  • Cool the cake on a wire rack for 30 minutes, or until cool to the touch.
    Carefully remove the cake from the cake pan and cool completely on a wire rack.
Lemon Cream
  • Add all ingredients to the bowl of a stand mixer and whisk for about 3-5 minutes, until soft peaks form. The whisk attachment should leave streaks in the whipped cream, but it should not be fully whipped.
  • Taste the lemon cream, and add more sweetener to taste.
Assembly
  • Spread the Lemon Cream on top of the cooled cake.
  • Dollop the raspberry preserves on top, and swirl the preserves into the cream (you may not need all of it).
  • Serve slices of Lemon Raspberry Cream Cake as is, or stack slices on top of each other to create layers.

Notes

*Start with the lesser amount of sweetener, and add more to taste.