Lemon Raspberry Snack Cake (Coconut Flour Base)
A moist and tangy gluten-free snack cake made with coconut flour, raspberries, and lemon for a bright, brunch-worthy treat.
Ingredients
- 1 cup coconut flour
- 1/2 cup almond flour optional, for texture
- 1 tsp baking powder gluten-free
- lemon zest zest of 1–2 lemons
- lemon juice juice of 1 lemon
- 1/2 cup maple syrup or coconut sugar
- 1/2–1 cup dairy-free yogurt or applesauce
- 1/3 cup oat or almond milk
- 1 tsp vanilla extract
- 1 cup fresh raspberries tossed in flour
Instructions
- Preheat oven to 350 °F. Grease or line a loaf or square pan.
- In a bowl, mix coconut flour, almond flour, baking powder, lemon zest, and salt.
- In another bowl, whisk maple syrup, lemon juice, yogurt or applesauce, plant milk, and vanilla. Add wet to dry and stir until combined. Batter will be thick.
- Fold in raspberries gently (tossing them in a bit of flour keeps them from sinking).
- Spread into pan, smooth top, and bake for 30–40 minutes until set and golden at the edges. Let cool before slicing.
Notes
No yogurt? Use mashed banana or unsweetened applesauce. Want extra flair? Top with lemon glaze or powdered sugar (make sure it’s gluten-free). Storage: Keeps 2 days on the counter or 4 days in the fridge.