Gluten-Free Lemon Raspberry Nothing Bundt Cake
Ingredients
Wet Ingredients:
- 4 eggs
- 2/3 cup cane sugar
- 1/2 cup sour cream
- 1/4 cup oil (light olive is my fave)
- 1/4 cup lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
Dry Ingredients:
- 3 cups almond flour
- 1/2 cup tapioca flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/4 cups raspberries (fresh or frozen)
Cream Cheese Frosting:
- 8 oz cream cheese
- 1/4 cup butter
- 1-1/4 cups powdered cane sugar
- 1/2 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a Bundt cake pan with butter. Then, dust the inside with tapioca flour. (See Recipe Notes)
- Juice and zest one medium or two small lemons.In a large mixing bowl, stand mixer, or electric hand mixer, add the wet ingredients, including eggs, sour cream, cane sugar, oil, lemon juice, lemon zest, maple syrup, vanilla extract, and almond extract. Mix until well-combined.Then, add the dry ingredients, including almond flour, tapioca flour, baking powder, and salt and whisk until evenly combined.Gently fold the raspberries into the batter until evenly distributed.
- Pour the batter into the greased Bundt cake pan, spreading it evenly.Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean and the sides of the cake are golden brown.
- While the cake is baking, prepare the cream cheese frosting. In a mixing bowl, beat together the cream cheese, butter, vanilla extract, and a pinch of salt until smooth and creamy. Then add in the powdered sugar and mix until creamy. Put it in the fridge until the cake is cool and ready to frost.
- Allow the cake to cool in the pan for 10 minutes on a wire rack. Tap the cake pan on the counter to loosen the cake. Place a cake dish or plate over the top of the bundt pan and quickly flip the cake over to release the cake. Allow the cake to cool completely on the counter or in the fridge or freezer.Add the frosting to a piping bag with a jumbo round piping tip. Pipe the frosting petals onto the top of the cake by starting from the outside and piping to the center. Spread the remaining frosting on the inside of the bundt cake. Optional garnishes include lemon zest, fresh raspberries, mint leaves, lemon wedges, and a large artificial flower in the middle.
Video
Notes
Bundt Pan Preparation: To ensure your cake releases from the pan, you'll want to grease it with butter or shortening and dust it with flour. Do not use cooking spray. You can melt the butter and spread it with a pastry brush. Or you can cover your hand with a plastic glove or sandwich bag and spread the solid butter. Be sure to spread the butter in every crease of the pan. Then sprinkle in several tablespoons of tapioca flour and roll and tap the pan to spread the flour. It will stick to the butter and reveal if you missed any spots. Turn the pan upside down over the sink or trash and gently tap out the excess flour.
Fresh vs. Frozen Raspberries: This moist bundt cake recipe works well with both fresh and frozen raspberries. If using frozen raspberries, do not thaw them before folding them into the batter to prevent excessive bleeding into the cake.
Applying Frosting Petals: Start from the outside of the cake and pipe towards the inside. If you mess up on a petal, you can carefully remove the frosting and pipe it again over the same spot. You can also spread the frosting over the top of the bundt cake with a spatula or make a creamy glaze.
Did you make this recipe?Please let me know in the comments below how it turned out :)