For a richer flavor, use brown butter instead of melted butter. To toast the slivered almonds, spread them on a baking sheet and bake at 350 degrees F (175 degrees C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning. If you don't have raspberry jam, other fruit preserves like strawberry or apricot can be used. Store leftovers in an airtight container at room temperature for up to 3 days.
Gluten-Free Raspberry-Almond Coffee Cake
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME50 mins
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SERVING10 People
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VIEWS18
Indulge in the delightful dance of sweet and nutty flavors with this gluten-free coffee cake. The vibrant raspberry jam, nestled between layers of almond-infused cake, creates a symphony of textures and tastes perfect for a cozy brunch or a sophisticated dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol68 mg
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Fiber1 g
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Protein3 g
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Saturated Fat4 g
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Sodium177 mg
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Sugar24 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Grease a 12x8-inch baking dish and lightly dust with almond flour to prevent sticking. (5 minutes)
02
StepIn a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt. (3 minutes)
03
StepIn a large bowl, beat eggs, melted butter, honey, and vanilla extract until smooth and well combined. (5 minutes)
04
StepGradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
05
StepDivide the dough, reserving approximately 1/3 for topping. Press the larger portion (2/3) evenly into the bottom of the prepared baking dish. (5 minutes)
06
StepGently spread the raspberry jam evenly over the dough base. (3 minutes)
07
StepCrumble the remaining dough (1/3) over the jam in small pieces. Sprinkle the toasted slivered almonds evenly over the top. (5 minutes)
08
StepBake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. (30 minutes)
09
StepLet the cake cool in the pan for 10-15 minutes before drizzling with the glaze. (15 minutes)
10
StepIn a small bowl, whisk together confectioners' sugar, milk, and almond extract until smooth. Drizzle the glaze evenly over the cooled cake. (5 minutes)
11
StepSlice and serve warm or at room temperature. (5 minutes)
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Fern Jakubowski
Jun 15, 2025The almond extract in the glaze really elevates the flavor of the cake. It's the perfect finishing touch!
Bernice Johnston
May 18, 2025I made this for a brunch party and it was a huge hit! Everyone raved about how moist and flavorful it was, even those who aren't gluten-free.
Ryan Gleason
May 18, 2025The dough was a little crumbly, but it came together nicely in the end. Just be gentle when pressing it into the pan.
Gene Pfannerstill
Apr 25, 2025This recipe is a lifesaver! I'm so glad I found a gluten-free coffee cake that actually tastes amazing.