
Dreamy Gluten-Free Raspberry & Lemon Olive Oil Cake
Okay, let's do this! I'm excited to share one of my absolute go-to recipes, especially when I want to whip up something celebratory that everyone can enjoy, regardless of dietary restrictions. It's easy, it's impressive, and it's completely gluten-free. Let's talk about my Dreamy Gluten-Free Raspberry & Lemon Olive Oil Cake.
This recipe… it's more than just a cake for me. It's the result of a lot of trial and error, many overly dense and dry gluten-free concoctions, and a yearning for something light, moist, and simply delicious. You know when you just want a slice of cake that tastes like sunshine? That's exactly this! I landed on this recipe after a friend's surprise birthday party where I needed something elegant but also could cater to multiple guest's needs. I remember watching everyone from the little kid to the octogenarian devour it, and I knew I had something truly special. So, grab your apron, and let's get baking!
Recipe Card
Ingredients:
- 1 ½ cups gluten-free all-purpose flour blend
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- Zest of 2 large lemons (about 2 tablespoons packed)
- ½ cup extra virgin olive oil
- ½ cup plain greek yogurt (full fat is preferred for moisture)
- ¼ cup fresh lemon juice
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen raspberries (if frozen, do not thaw before adding)
- Optional Glaze: 1 cup powdered sugar, 2-3 tablespoons lemon juice
Instructions:
- Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Grease (or use parchment paper to line) a 9-inch springform pan. This is key, we don't want any cake sticking, and the springform pan will allow for an easy release too.
- Dry Ingredients Assemble! In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, baking soda, and salt. I usually whisk it for about 30 seconds, just to get everything well combined. It's the small things, ya know?
- Lemon Love: Add the lemon zest to the dry ingredients and gently rub it with your fingertips. This releases the wonderful lemon oils and makes the cake extra fragrant. Be sure you really massage the lemon zest into the sugar to get the most lemon flavor.
- Wet Ingredients Unite!: In a separate bowl mix together the olive oil, greek yogurt, lemon juice, eggs, and vanilla extract. Whisk it well until it forms a smooth and evenly mixed combination. Remember, good ingredients and full emulsification of the mix is what will keep your cake moist!
- Combine and Conquer: Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or electric mixer to combine, until just combined. Be careful not to overmix the batter. Overmixing can be a cardinal sin in gluten-free baking because it can lead to a dense, not fluffy cake. Mix until everything is evenly combined and no dry flour pockets are visible.
- Raspberry Time: Gently fold in fresh (or frozen) raspberries. Be careful not to overmix and crush the raspberries, we want them to remain intact. If using fresh raspberries make sure they are clean and dry so they don't add excess moisture. If you are using frozen berries, gently add them in frozen so they don't cause your batter to turn into a mushy mess!
- Bake: Pour the batter into your prepared pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean, with may a few crumbs but not wet batter. If using a dark or non- stick pan you might want to begin checking your cake after about 35 minutes. Using a oven thermometer guarantees that the cake will be cooked to the perfect temperature.
- Cool Down: Let the cake cool in the pan for about 10 minutes before removing it to a wire rack. Let the cake cool completely before icing or serving. If you are tempted to cut into your cake when its still warm, don't! This is especially important for gluten free cakes. They need time to fully set, otherwise they will crumble!
- Optional Glaze: While the cake cools, you can prepare the glaze. Whisk together powdered sugar with two tablespoons of lemon juice. Add an extra teaspoon of the juice until a thick but pourable glaze forms. Once the cake is completely cooled, pour the glaze over the cake and let it set.
Note on Gluten-Free Flour Blend: Here is what I use- a blend of 2/3 cup of brown rice flour, 1/3 cup tapioca starch, ¼ cup sorghum flour, and 1 tsp of xanthan gum (if needed). I suggest experimenting to find one you love, but this is a good baseline. Make sure you are using a 1-1 gluten free flour blend substitute for the best results.

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Tips & Tricks
- Berries Galore: Don't limit yourself to raspberries! Blueberries, blackberries, or even a mix of berries can be a fabulous alternative. Each will bring its unique flavor to the table. I often get my berries from Amazon Fresh because they are delivered fresh and reliably.
- Almond Extract Enhancement: Add ¼ teaspoon of almond extract along with the vanilla for a hint of nutty flavor that complements the lemon and raspberries. But, be warned! With almond extract, a little goes a long way. Don't be too generous!
- Texture Game: To achieve that moist crumb, ensure your yogurt and eggs are at room temperature before mixing. It makes a huge difference! I find that taking them out about half an hour before mixing is a good start!
- Presentation Matters: Don't have a springform pan? You can always use a regular cake pan, but you might need to invert the cake once its cooled completely. Or skip the glaze and dust is with powdered sugar over the cake and fresh fruit for an elegant touch!
- Make Ahead Magic: This cake freezes exceptionally well! Once it's cooled completely, tightly wrap it in plastic wrap and then aluminum foil, and it will keep for up to 3 months. Then, take it out, thaw it overnight in the fridge and glaze before serving!
- Vegan it Up: To make this entirely vegan, swap the eggs for flax eggs (1 tablespoon of ground flaxseed meal mixed with 3 tablespoons of water per egg) and use a non-dairy greek-style yogurt. It tastes amazing!
Product Recommendations
Of course, having the right tools around makes baking so much easier! Here are some great options that I often use to get this recipe just right.
- A good quality springform pan is key to creating a perfect cake, it makes for an easy release.
- I find a microplane zester ensures the finest zest, yielding the most gorgeous aroma and taste.
- A wire rack for cooling your baked goods in is the key to keeping your cake moist and preventing it from sticking to the pan or counter.
- A set of measuring cups and spoons guarantees accurate results and enhances your baking!

And that's it! It's truly as simple as that. The result is a super moist, lemony, berry-filled cake that's perfect for just about any occasion. Give it a try, you won't believe how easy and delicious it is. And please, tell me what you think! Got any tips or tweaks of your own? Share in the comments below! I'm always eager to learn from other home bakers. Happy baking, my friends!
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