Best 3 Gluten Free Raspberry Almond Coffee Cake Recipes

Indulge your senses with a delightful gluten-free treat – the Raspberry Almond Coffee Cake. This delectable cake is a symphony of flavors and textures, combining the tartness of raspberries, the nutty sweetness of almonds, and the rich aroma of coffee. Savor every bite of this moist and fluffy cake, topped with a crispy almond streusel and a drizzle of sweet glaze.
But that's not all! This article offers a treasure trove of other tantalizing gluten-free recipes to satisfy your sweet cravings. From the classic Gluten-Free Chocolate Chip Cookies to the indulgent Gluten-Free Brownies with Salted Caramel Sauce, there's something for every palate. Whether you prefer a gooey Chocolate Lava Cake or a refreshing Lemon Poppy Seed Loaf, this collection has got you covered.
For those who love a fruity burst, the Gluten-Free Raspberry Swirl Coffee Cake and the Gluten-Free Blueberry Buckle will transport you to a world of sweet and tangy delight. And if you're looking for a sophisticated treat, the Gluten-Free Tiramisu is sure to impress with its layers of coffee-soaked ladyfingers and creamy mascarpone filling.
Dive into the world of gluten-free baking with this comprehensive guide, and discover a symphony of flavors and textures that will redefine your dessert experience.

Here are our top 3 tried and tested recipes!

GLUTEN-FREE ALMOND BERRY COFFEE CAKE

Gluten-Free Almond Berry Coffee Cake image

Wake up to a sweet breakfast treat the entire family will enjoy.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 8

Number Of Ingredients 16

Ingredients

3/4 cup granulated sugar
1/4 cup butter, softened
1 egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
2 teaspoons gluten-free baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 1/2 cups fresh mixed berries, such as raspberries and blueberries
1/3 cup sliced almonds
1/2 cup gluten-free powdered sugar
1/4 teaspoon pure vanilla extract
2 to 3 teaspoons milk

Steps:

Heat oven to 375°F. Grease and flour bottom and side of 9-inch round cake pan with shortening and flour blend.
In large bowl, beat 3/4 cup granulated sugar, the softened butter and egg with electric mixer on medium speed until fluffy. Beat in 1/2 cup milk and 1 teaspoon vanilla just until blended. Stir in flour blend, baking powder, xanthan gum and salt. Spread batter in pan.
In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon; sprinkle half of the sugar mixture over batter. Add berries to remaining sugar mixture; toss until well coated. Spoon berry mixture over batter. Sprinkle with almonds; pat almonds and berries lightly into batter.
Bake 30 to 40 minutes or until toothpick inserted in center of cake comes out clean.
In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.

Nutrition Facts : Calories 320, Carbohydrate 57 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 32 g, TransFat 0 g

GLUTEN-FREE RASPBERRY-ALMOND COFFEE CAKE

Gluten-Free Raspberry-Almond Coffee Cake image

This delicious gluten-free coffee cake is great for brunch or dessert!

Provided by Susan

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 50m

Yield 10

Number Of Ingredients 13

Ingredients

1 cup blanched almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
¼ teaspoon salt
3 eggs
¼ cup butter, melted
¼ cup honey
1 tablespoon vanilla extract
½ cup raspberry jam
½ cup slivered almonds
½ cup confectioners' sugar
1 tablespoon milk
½ teaspoon almond extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 12x8-inch baking dish.
Stir almond flour, coconut flour, baking soda, and salt together in a bowl. Beat eggs, melted butter, honey, and vanilla extract together in a large bowl until smooth; add flour mixture and mix into a dough ball.
Split 2/3 of the dough from the ball; spread into the bottom of the prepared baking dish to cover completely. Spoon raspberry jam atop the dough and spread to cover. Break remaining dough into small pieces and dot jam with the dough. Sprinkle almonds over the dough and jam.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake slightly, 10 to 15 minutes.
Beat confectioners' sugar, milk, and almond extract together in a small bowl; drizzle over cooled cake.

Nutrition Facts : Calories 192.6 calories, Carbohydrate 25.6 g, Cholesterol 68.1 mg, Fat 8.9 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 3.6 g, Sodium 176.5 mg, Sugar 23.8 g

RASPBERRY ALMOND COFFEECAKE

Raspberry Almond Coffeecake image

This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.

Provided by Melissa Marsh

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 1h30m

Yield 10

Number Of Ingredients 15

Ingredients

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
⅓ cup white sugar
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
¼ cup sliced almonds
¼ cup sifted confectioners' sugar
1 teaspoon milk
¼ teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
Combine raspberries and brown sugar in a bowl. Set aside.
In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Nutrition Facts : Calories 173 calories, Carbohydrate 25.8 g, Cholesterol 29.8 mg, Fat 6.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 115.8 mg, Sugar 14.5 g

Tips:

Use almond flour instead of wheat flour: Almond flour is gluten-free and gives the cake a moist and dense texture.
Add some sweetness with honey or maple syrup: Honey or maple syrup can be used to sweeten the cake without adding refined sugar.
Use fresh or frozen raspberries: Fresh raspberries are ideal, but frozen raspberries can also be used if they are thawed before adding to the batter.
Garnish with powdered sugar or sliced almonds: Powdered sugar or sliced almonds can be used to garnish the cake before serving.
Serve the cake warm or at room temperature: This cake is best served warm or at room temperature, so it can be enjoyed immediately.

Conclusion:

This gluten-free raspberry almond coffee cake is a delicious and easy-to-make recipe that is perfect for any occasion. With its moist and dense texture, sweet raspberry flavor, and crunchy almond topping, this cake is sure to be a hit with everyone. Whether you are gluten-free or not, this cake is a great way to enjoy a sweet treat without sacrificing taste or texture.