Gluten Free Fresh Raspberry Cake | Eggless Baking

Nothing says summer like fresh berries! This year began with strawberries which I turned in jam and syrup. Raspberries and blackberries followed and we just ate them fresh except for the occasional cake. The blueberries are still plentiful and sweet - and except for the one time I make a fresh blueberry sauce for pancakes, we are eating them fresh too. I plan to share the berry recipes from this year starting with this wonderfully light and airy Fresh Raspberry Cake with I baked using Gluten Free Flour. Needless to say, this wonderful cake is eggless too!

Ingredients:

11/4 cup gluten free flour

3 tsp baking powder

1/2 tsp cream of tartar 

1/2 tsp salt

1 cup sugar

3/4 cup yogurt

1/4 cup vegetable oil

1 tsp lemon juice

1/2 tsp vanilla extract

1/2 cup milk

1 cup fresh raspberries

Method:

1. Wash the raspberries and set them aside to drain.
2. Sift all the dry ingredients in a mixing bowl. Stir using a spatula and mix until blended.
3. In a separate mixing bowl, blend together all the wet ingredients.
4. Now slowly pour the dry ingredients into the wet.
5. Using a spatula bring all ingredients together to make a smooth batter.
6. Fold in the fresh raspberries.
7. Pour this batter into a prepared loaf pan.
8. Bake in a preheated oven at 350F for 40-45 minutes.
9. Do a toothpick test to ensure the cake is baked through. 
10. Remove from oven and cool in the pan for 10 minutes.
11. Turn the cake out from the pan and cool completely on a wire rack.

Good to Know 

• I used King Arthur's Measure for Measure, 1 to 1 Gluten Free Flour.
• If the raspberries are still carrying water after they have been drained, place them on triple folded kitchen paper. Let them sit on this for 5-10 minutes. This will help remove any excess water and leave the berries intact. 

Like this recipe. Tried it. Leave me a comment:) 

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