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Lemon Raspberry Cake

Lemons and raspberries were meant to go together, like in this indulgent, gluten-free cake. On top of a soft citrusy cake reminiscent of carrot cake is a tart and creamy raspberry-lemon frosting. If the taste reminds you of raspberry lemonade, you wouldn't be wrong!
Prep Time25 mins
Cook Time1 hr 5 mins
Total Time1 hr 30 mins
Course: Dessert
Keyword: cakes, dairy-free, gluten free, peanut-free
Servings: 16 slices


Cake Ingredients

  • 2 ½ cups almond flour
  • ½ cup coconut flour
  • ¼ teaspoon baking soda
  • 4 eggs
  • 1 cup non-dairy milk
  • ½ cup coconut oil
  • 1 cup maple syrup

Raspberry Coulis Ingredients

  • One and a quarter 6-oz. containers fresh raspberries
  • ¼ cup coconut sugar
  • 1 lemon squeezed

Topping Ingredients

  • 9 ounce container of Coco Whip
  • Half a 6 ounce container of fresh raspberries


For the Cake

  • Preheat oven to 350°F.
  • In a large bowl, mix together all the dry ingredients until well combined.
  • In a separate large bowl, mix together all the liquid ingredients for the cake until well combined.
  • Pour wet ingredients into the dry ingredients. Mix until well combined.
  • Bake in a 9” x 13” cake pan for 35 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.

For the Coulis

  • In a small saucepan, combine the fresh raspberries, coconut sugar, and squeezed lemon juice.
  • On high heat, let the mixture come to a rolling bubble.
  • Lower the heat and on low heat, let the mixture simmer for 15 minutes. Set aside to thicken.
  • In a large bowl, mash the fresh raspberries in the Coco Whip and mix together until you get a pink color.


  • Pour the cooled coulis on top of the cooled cake. Then spread topping over the coulis.
  • Garnish with 2 fresh raspberries and 2 lemon slices (optional).


Difficulty Level: Medium