Gluten-Free Raspberry Upside-Down Cake
Gluten-Free Raspberry Upside-Down Cake
Wholesome raspberry upside-down cake made with almond flour, rich in protein, healthy fats and antioxidants for balanced, nourishing indulgence.
Servings
8
Prep time
Cook time
Recipe
Gluten Free, Vegetarian
Ingredients
- 1 cup gluten-free plain flour
- 2 cups blanched almond flour
- 2 tsp baking powder
- ¼ cup extra virgin olive oil
- 1/3 cup pure maple syrup
- 2/3 cup almond milk
- 1 organic egg
- 1 tsp pure vanilla essence
- 1 small lemon, juiced & zested
- 1 punnet fresh raspberries & extra for topping
- Handful pistachios, roughly chopped for decoration
Method
- Preheat oven to 170°C and line a cake tin with baking paper.
- In a large bowl, combine gluten-free flour, almond flour and baking powder.
- In a separate bowl, whisk together the olive oil, maple syrup, almond milk, egg and vanilla.
- Pour the wet ingredients into the dry and gently mix until just combined.
- Fold in the lemon zest and juice.
- Place raspberries over the base of the prepared tin, then pour the batter over the top.
- Bake for 30–40 mins or until golden and a skewer inserted into the centre comes out cleanly.
- Allow your cake to cool completely in the tin before turning it out.
- To serve, decorate with more fresh raspberries and pistachios.
- Tip: If using frozen berries, toss them in flour to prevent them from sinking and running.
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