Gluten-Free Lemon Raspberry Cake




1 medium pound cake


1 medium pound cake

Savor the delightful combination of flavors in Lemon Raspberry Cake. This cake, made with teff flour, is naturally gluten-free and filled with the fresh taste of lemon and sweet raspberries. Teff provides essential amino acids and 7 grams of protein per serving. The nutty flavor of teff complements the lemon and raspberries, creating a delicious and nutritious dessert for any occasion.

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For the cake

  1. Preheat convection oven to 345F° (173 C)
  2. Grease a loaf cake pan and line the bottom with parchment paper.
  3. Sift almond flour, ivory teff flour, gluten free flour, baking powder, baking soda + salt.
  4. In a medium bowl: with a whisk by hand mix egg, vanilla, maple syrup, sweetener of choice + olive or coconut oil and buttermilk.
  5. Add the sifted flour mix and combine. Add the zest of choice and mix.
  6. Add the add in ingredients of choice (reserve a few to put on top of the cake), mix batter lightly with a plastic spatula.
  7. Pour batter onto prepared cake pan. Bake for aprox 30 mins or until tooth pick comes out clean.
  8. Remove cake from pan.
  9. Let cool and decorate with the glaze.

For the glaze

  1. Mix all ingredients in a bowl and stir with a whisk until raspberries are crushed and pureed. Strain to remove seeds.
  2. Check the consistency to adjust and thicken or thin accordingly. To thicken add more coconut milk powder, to thin add some almond milk.

Brand recommendation for confectioner’s sweetener is Swerve Sweetener.

Chef's Notes

  • Stir Sweetener or organic cane sugar (both work great). I used cane sugar in this recipe to create a lighter color, but also tested it with Stir Sweetener and it baked beautifully.
  • Instead of olive oil you could use coconut oil or ghee melted (I loved Texas Olive Ranch Olive oil or Tin Star Foods Ghee: I used olive oil).
  • I loved the new Trader Joe’s blanched almond flour.
  • Alternative option: use spelt flour or Bobs Red Mil All Purpose flour, blue label only, for a NON-gluten-free version.
  • Recommendations for baking powder – use gluten free and aluminum free.
  • Alternative option: use 1 teaspoon Ceylon cinnamon
  • Other flavor variations: blueberries, cherries, mixed berries or frozen cranberries, chocolate chunks and/or pecans.
Iced teff lemon raspberry cake pictured with fresh raspberries



  • 1 large, organic egg, at room temperature
  • ⅓ cup coconut sugar* (see Chef Notes below)
  • 1 teaspoon vanilla paste
  • ⅓ cup maple syrup
  • 2/3 cup buttermilk
  • ⅓ cup olive oil*
  • 1 cup (127 gr) Maskal Teff ivory Flour
  • ⅓ cup almond flour*
  • ⅔ cup gluten free flour blend*
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder* (at high altitude use half a teaspoon)
  • 1 teaspoon baking soda (at high altitude use half a teaspoon)
  • zest of 2 lemons or 1 orange*
  • 1 cup raspberries

Raspberry Glaze

  • 1/3 cup fresh raspberries
  • 1/2 cup confectioner’s sweetener replacement*
  • 1/2 cup coconut milk powder, extra for decoration if desired

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