A Grain-Free Lemon Raspberry Cake to Rejoice Spring

This lemon raspberry almond cake has a secret ingredient: entire milk ricotta makes it mild, fluffy, and (I’m simply gonna say it) extraordinarily moist. Lots of you already know that I’ve been on a gut-healing, grain-free journey that’s led me down a brand new path of discovering all of the scrumptious baked items that use almond flour, coconut flour, and cassava flour. Sure, swapping in these alt-flours requires some know-how (and I’ve had a number of fails alongside the way in which), however this cake proves I’m not sacrificing a single ounce of deliciousness. As a result of even when you’re consuming grain or gluten-free, I imagine that everybody ought to have the ability to absolutely indulge.

This scrumptious cake checks all of the packing containers, and that entire milk ricotta is what makes it really feel particularly decadent—the consistency is fluffy and bordering on custardy. It’s the right cake to serve on Mother’s Day or a particular birthday dinner, however it’s mild and easy sufficient to make for any weeknight night al fresco.

Learn on to see how this grain-free lemon raspberry cake comes together—I’ve a sense it’d turn out to be a springtime favourite. (And whereas we’re on the subject, don’t miss my salted chocolate gluten-free cake recipe, too!)

Why Grain-Free?

A More healthy Selection

Going grain-free may seem to be a fad, however for a lot of (self included), it’s a call pushed by intestine well being points. Whether or not it’s resulting from gluten intolerance, celiac illness, or a need to scale back irritation, many individuals discover a grain-free lifestyle to be supportive to their well being and vitality ranges. The excellent news is that by choosing almond, coconut, or one other gluten-free flour, you’re making a recipe extra nutrient-dense—which suggests this can be a plus for anybody no matter weight-reduction plan.

The Almond Flour Benefit

The almond flour used right here, for example, is excessive in protein, vitamin E, and wholesome fat, contributing not solely to the dietary worth of this cake but additionally giving it a wealthy, nutty style that infuses it with a lot taste.

Star Ingredient: Entire Milk Ricotta

Why this cake is so fluffy and moist

The key to this cake’s unimaginable texture is entire milk ricotta. It provides a stage of moisture and richness that’s arduous to realize with different substances. And it’s what provides our lemon raspberry almond cake its distinctive, pudding-like consistency that you simply won’t discover in conventional muffins.

What You’ll Must Make This Recipe

• Eggs
• Sugar
• Vanilla
• Lemon
• Entire Milk Ricotta
• Almond Flour
• Baking Powder
• Kosher Salt
• Frozen Raspberries
• Sliced Almonds

Serving and Storage Suggestions

Good Pairings

Serve this cake with a dollop of whipped cream and some recent raspberries. For a extra decadent deal with, drizzle with a easy lemon glaze.

Hold It Recent

Retailer leftovers in an hermetic container within the fridge for as much as 3 days. This cake tastes each bit pretty much as good the following day, because the flavors actually meld collectively.

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This grain-free lemon raspberry almond cake is a testomony to how scrumptious gluten-free baking cake could be. Whether or not you’re serving it for a special day or a easy household dinner, everybody on the desk can benefit from such a stunning, seasonal deal with. Scroll on for the recipe, and should you make it, remember to price and overview. Get pleasure from!