Gluten Free Raspberry Lemon Coffee Cake
This sounds yummy!
GLUTEN-FREE RASPBERRY LEMON COFFEE CAKE
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
Author: The Real Food Dietitians
Recipe type: Breakfast | Gluten-free | Vegetarian
Serves: 10 servings
INGREDIENTS
For Cake:
- 2¼ cup oat flour
- 1 tsp. nutmeg
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 3 whole eggs
- ½ cup Kalona SuperNatural Sour Cream
- ⅓ cup honey + additional to drizzle on top
- 1 lemon juiced + zest of ½ lemon (zest is optional – will make cake more lemony)
- 1 tsp. pure vanilla extract
- ½ cups fresh raspberries (or berries of choice)
- ¼ cup sliced almonds
For Lemon Sour Cream Sauce:
- ⅔ cup Kalona SuperNatural Sour Cream
- 1-2 Tbsp. honey
- ½ lemon juice + a little zest
INSTRUCTIONS
- Preheat oven to 350 degrees. Grease a 9 or 10 inch round baking dish (or square).
- In a mixing bowl, combine oat flour, nutmeg, baking powder, baking soda and salt. Set aside.
- In another bowl (or electric mixer), whisk 3 eggs. Then mix in sour cream until smooth. Then add honey, lemon juice, zest and vanilla extract and stir until well combined.
- Add the wet ingredients to the dry ingredients. Once just combined, stir in raspberries gently.
- Transfer batter to baking dish and sprinkle with sliced almonds.
- Bake for 16-20 minutes or until center is baked through.
- While cake is baking, in a small bowl, combine Lemon Sour Cream Sauce ingredients.
- Once cake is done baking, remove from oven and drizzle with additional honey (about 1-2 tbsp.) and lemon zest if you would like more lemony flavor.
- Allow to cool for 10-15 minutes before serving.
- Serve cake with a dollop of Lemon Sour Cream Sauce on top.
NOTES
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NUTRITION INFORMATION
Serving size: 1/10 of cake Calories: 255 Fat: 11 g Carbohydrates: 34 g Sugar: 13 g Sodium: 165 mg Fiber: 4 g Protein: 8 g
It looks delicious! 😄
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