Summer Raspberry Cake Recipes

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LIGHT & MOIST SUMMER RASPBERRY CAKE WITH OAT FLOUR



Light & Moist Summer Raspberry Cake with Oat Flour image

Summer raspberry cake is the perfect light and juicy recipe made with almond flour and oat flour. Makes for a delicious summer dessert!

Provided by Lindsay Grimes Freedman

Categories     dessert

Number Of Ingredients 12

1 cup almond flour
1.5 cups oat flour
1 tsp baking powder
1/4 tsp salt
1/2 cup plain yogurt
1/4 cup milk (dairy or non-dairy)
1/2 cup honey
2 eggs
1 tbsp vanilla
1 overflowing cup of raspberries
2 tbsp oat flour
Optional: top with frosting and more raspberries

Steps:

  • Start by preheating the oven to 350 degrees and greasing/flouring an 8×8 inch square pan or an 8 inch circular cake pan.
  • In a large bowl, mix the almond flour, oat flour and salt. Set aside.
  • Add all of the wet ingredients - yogurt, milk, honey, eggs and vanilla to another bowl and whisk to combine before pouring into the bowl with the dry ingredients.
  • Mix the wet and dry ingredients.
  • Toss the raspberries with the 2 tbsp of oat flour before adding to the cake batter. Fold the raspberries in gently so as to not break them into pieces.
  • Pour the cake mixture into the cake pan and bake for roughly 40-45 minutes - the square tin will cook on the slightly quicker side and the round on the slower side. A toothpick should come out clean!
  • Cool the cakes in their tin for 30 minutes before finishing cooling them on a rack.
  • If desired, top with your favorite frosting or simply dust with powdered sugar and serve!

Nutrition Facts : ServingSize 1 slice, Calories 197 calories, Sugar 19.8g, Sodium 106mg, Fat 4.3g, SaturatedFat 1g, UnsaturatedFat 0g, TransFat 0g, Carbohydrate 33.9g, Fiber 3.1g, Protein 5.7g, Cholesterol 42mg

SUMMER RASPBERRY CAKE



Summer Raspberry Cake image

During summer when raspberries are at their best, here's a delicious way to use them up. Using whole wheat flour makes it more of a hearty cake but so tasty!

Provided by Chouny

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup butter (room temperature)
1 cup brown sugar
3/4 cup sugar
2 eggs
1 1/2 teaspoons baking soda
2 tablespoons plain yogurt
1/2 teaspoon vinegar
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup white flour
1 cup fresh raspberry
2 cups icing sugar
1 tablespoon plain yogurt
1 tablespoon melted butter

Steps:

  • Mix together, eggs, sugars and butter until creamy, add vanila extract.
  • Sift together flours and baking soda.
  • Add creamy mixture to the dry ingredients.
  • Gently incorporate the fresh raspberries.
  • Butter 8 x 8 square pan.
  • Bake at 350 F for approximately 30-35 minutes (convection oven).
  • For icing: mix together icing sugar, yogourt and butter. Drizzle all over cake.

Nutrition Facts : Calories 546.5, Fat 14.9, SaturatedFat 8.8, Cholesterol 87.9, Sodium 360.4, Carbohydrate 100.5, Fiber 3.2, Sugar 75.8, Protein 5.8

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