This Gluten Free Raspberry Cake, a coffee cake with raspberries (or substitue with OTHER fruit) is especially made for Celiac Diets and other diets which require gluten free baking.
This Gluten Free Cake Recipe makes an amazing, flavourful Raspberry Coffee Cake.
You can easily substitute the raspberries in the ingredient list with blueberries, strawberries, or other suitable fruit that is in season, (OR, if you have rhubarb plants, rhubarb will work fabulously!)
Even those who do not require a diet that is free of gluten, will no doubt be asking for seconds :)
Note - If desired, you can make one half of this recipe and bake it in a 8" x 8" square baking pan instead of a 9" x 13" bake pan.
You can use fresh or frozen raspberries for this recipe.
If you are going to use frozen raspberries, thaw them in a sieve over a bowl, and discard the excess liquid.
(Or, better still, add the juice to a punch or other beverage!)
FOR THE CAKE
1/2 cup margarine
1 1/2 cups granulated sugar
1 tsp. vanilla extract
2 cups gluten-free flour mix
1 tsp. xanthan gum
1/2 tsp. salt
1 tsp. baking soda
1 cup milk
2 cups raspberries (or other berries/fruit)
FOR THE TOPPING
1/2 cup brown sugar 1/2 tsp. cinnamon
In a bowl, mix the margarine and the sugar with an electric hand mixer.
Beat in the egg and the vanilla extract.
Add the flour, xanthan gum, salt and baking soda, and continue to mix.
Gradually mix in the milk.
Using a wooden spoon or a spatula, gently fold in the raspberries, (or other fruit), just until mixed in. (Be careful not to break the berries too much.)
Transfer batter to a greased, 9" x 13" pan.
Mix the brown sugar and the cinnamon together, and sprinkle over top of the cake batter.
Bake at 350° F for 35 - 40 minutes.
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