Who says gluten-free can’t be delicious? This Gluten-Free Raspberry Coffee Cake proves that. With the perfect balance of tangy raspberries and a crumbly, buttery texture, it’s sure to make you forget gluten ever existed. No one will know it’s gluten-free, except, of course, when you proudly announce it. Whether you’re trying to be healthy or just want a lighter version of your favorite cake, this one delivers. It’s everything you love about coffee cake—just without the gluten. Enjoy the sweet taste of berries and cake without feeling guilty. Let’s bake this gluten-free masterpiece, shall we?
Gluten-Free Raspberry Coffee Cake
A light, fluffy, and slightly tangy gluten-free coffee cake, bursting with fresh raspberries and topped with a buttery streusel.
Ingredients
For the Cake:
- Gluten-free all-purpose flour: 1 ½ cups
- Baking powder gluten-free: 1 ½ teaspoons
- Baking soda: ½ teaspoon
- Sugar: ¾ cup
- Salt: ¼ teaspoon
- Unsalted butter softened: ½ cup
- Eggs: 2 large
- Almond milk or any milk: ½ cup
- Vanilla extract: 1 teaspoon
- Fresh raspberries: 1 cup
For the Streusel Topping:
- Gluten-free all-purpose flour: ¼ cup
- Sugar: ¼ cup
- Ground cinnamon: ½ teaspoon
- Unsalted butter melted: 3 tablespoons
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round or square pan.
- In a bowl, whisk together gluten-free flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, beat butter and eggs until smooth.
- Add almond milk and vanilla, mixing until combined.
- Slowly fold in the dry ingredients until smooth.
- Gently fold in raspberries to keep them intact.
Make the Streusel:
- In another bowl, mix gluten-free flour, sugar, and cinnamon.
- Add melted butter and stir until the mixture becomes a crumbly texture.
- Sprinkle the streusel evenly over the batter.
- Bake:
- Bake for 40 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes before removing from the pan.
Notes
Nutritional Information (Per Serving)
- Calories: 260
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals
- Vitamin A: 6%
- Calcium: 4%
- Iron: 5%
- Vitamin C: 8%
- Potassium: 3%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- For a twist, try adding lemon zest to the batter for an extra pop of freshness.
- If you want more crunch, sprinkle chopped nuts (like almonds or pecans) over the streusel before baking.
- If raspberries are too tart, mix in a handful of blueberries or strawberries for a sweeter bite.
