Lemon cake, sweetened with maple, gluten-free, dairy-free, with crushed raspberries in Normand

The abundance of raspberries in my garden just keeps coming!

I wanted another easy recipe to enjoy them. So here it is!

This cake is gluten-free, dairy-free, and can easily become ketogenic. Super super simple to make, it is also super super soft!

To your whips!!


1 1/3 cup (144g) almond flour

1/4 cup (45g) coral lentil flour or coconut flour

2 tbsp. baking powder (baking powder)

1/3 cup (100 g) maple sugar, or monk fruit sugar for a ketogenic version (you can use maple syrup, but you will need to reduce the amount of liquid a little. Ex. : add 1/4 cup of soy cream)

3 eggs

6 tbsp. 1 tbsp neutral oil (sunflower, grapeseed, avocado, etc.)

2 tbsp. lemon juice

Zest of a lemon

1/3 cup soy cream (I use the Belsoy brand)

crushed raspberries


maple sugar

For the cake...

Preheat the oven to 350F (180C). 

In a bowl, using a whisk, combine the flours, baking powder and sugar.

Add remaining ingredients. Whisk again to combine everything.

Pour into a round cake pan (about 30 cm in diameter) or a square Pyrex pan, oiled and floured (with the red lentil flour).

Bake for about 30 minutes, until the cake is lightly golden and a toothpick comes out clean.

Serve with crushed raspberries à Normand

Crushed raspberries in Normand

Mix, really to taste and according to the desired quantity, raspberries and maple sugar in a bowl. Mash the raspberries well with a fork.

If you like hot-cold contrasts, you can heat it a little in the microwave before serving it on the cake.


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