Hey there, culinary connoisseur! Ready to impress with minimal effort? The Raspberry Swirl Coffee Cake (Gluten-Free) is here to save your brunch game. It’s like the ultimate diva of coffee cakes—gluten-free and still fabulous, with raspberry swirls that’ll have you looking like a baking genius. Every bite is a sweet, tart celebration of flavors, making you the hero of your own kitchen.
I whip this up when I’m feeling like a domestic goddess or when I’m just in it for the taste-testing—don’t judge, we all have our moments. It’s my go-to for cozy afternoons or when I need an excuse to indulge without guilt. The raspberry swirl? It’s my way of adding a touch of sophistication to my otherwise laid-back Portland lifestyle.
Servings: 8
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Cuisine: American
Ingredients
Cake:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp maple syrup
- 1 tsp lemon juice
Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Saucepan
- Spatula
- 8-inch round or square cake pan
- Measuring cups and spoons
- Oven
Preparation Steps
- Preheat Oven: Heat that oven to 350°F (175°C). Prepare your 8-inch pan by greasing it or lining it with parchment paper.
- Prepare Raspberry Swirl: In a saucepan over medium heat, cook 1 cup raspberries with 2 tbsp maple syrup and 1 tsp lemon juice until the raspberries break down and the mixture thickens. Set aside to cool.
- Mix Dry Ingredients: In a large bowl, whisk together 1 cup almond flour, 1/2 cup coconut flour, 1/2 cup coconut sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
- Blend Wet Ingredients: In a medium bowl, mix 1/4 cup melted coconut oil, 1/2 cup applesauce, 3 large eggs, and 1 tsp vanilla extract.
- Combine: Stir the wet ingredients into the dry ingredients until well combined.
- Assemble: Pour half of the batter into the prepared pan. Spoon half of the raspberry swirl over the batter and use a knife to gently swirl it in. Repeat with the remaining batter and raspberry swirl.
- Bake: Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
Nutritional Information (per serving)
- Calories: 290
- Total Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin D: 4%
- Calcium: 7%
- Iron: 8%
- Magnesium: 11%
- Potassium: 5%
So, there you have it—a cake that’s as impressive as your weekend plans. Go ahead, take a bite and bask in the glow of your culinary prowess. Sharing is optional but highly recommended if you want to seem less selfish.
Raspberry Swirl Coffee Cake (Gluten-Free)
Ingredients
Cake:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp maple syrup
- 1 tsp lemon juice
Instructions
- Preheat Oven: Heat that oven to 350°F (175°C). Prepare your 8-inch pan by greasing it or lining it with parchment paper.
- Prepare Raspberry Swirl: In a saucepan over medium heat, cook 1 cup raspberries with 2 tbsp maple syrup and 1 tsp lemon juice until the raspberries break down and the mixture thickens. Set aside to cool.
- Mix Dry Ingredients: In a large bowl, whisk together 1 cup almond flour, 1/2 cup coconut flour, 1/2 cup coconut sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
- Blend Wet Ingredients: In a medium bowl, mix 1/4 cup melted coconut oil, 1/2 cup applesauce, 3 large eggs, and 1 tsp vanilla extract.
- Combine: Stir the wet ingredients into the dry ingredients until well combined.
- Assemble: Pour half of the batter into the prepared pan. Spoon half of the raspberry swirl over the batter and use a knife to gently swirl it in. Repeat with the remaining batter and raspberry swirl.
- Bake: Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
Notes
Nutritional Information (per serving)
- Calories: 290
- Total Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin D: 4%
- Calcium: 7%
- Iron: 8%
- Magnesium: 11%
- Potassium: 5%
