Almond Raspberry Bakewell Cake | Gluten & Dairy-Free
- Mary Draper
- Aug 18
- 2 min read
I made my friend her dream wedding cake flavour for her "groom cake” - raspberry & almond, inspired by the Bakewell tart (her fav dessert).
I made her a gluten-free almond cake, brushed with a raspberry simple syrup, almond frangipane layered with a homemade raspberry jam, all wrapped in the fluffiest, most luxurious dairy free french buttercream. It was sooooo good!!
But what she doesn’t know is that I secretly made her a mini cake too, for her to freeze as her one year anniversary cake.
I’m on my way to surprise her right now - hopefully she doesn’t see this before I surprise her (she lives 45min away!) 🫶🤞😅🤣
How I made it: https://youtube.com/shorts/xdJPivmTU1I?feature=share
ALMOND CAKE
4 eggs, room temperature
1 cup finely blended cane sugar (or regular sugar)
6 tbsp coconut oil, melted,
6 tbsp water
1 tbsp apple cider vinegar
1 tsp almond extract
1 tsp vanilla extract
264g almond flour
56g tapioca flour
1 tsp baking soda
1/2 tsp sea salt
Combine wet ingredients in a mixing bowl.
In a separate bowl, combine dry ingredients, then add to the wet ingredient bowl. Mix until uniform.
Bake at 325F:
as cupcakes for about 16-18 minutes (makes about 24)
as three 4” cakes, and start checking for doneness via toothpick test around 22 minutes
or double the batch for three 6” cakes, and start checking around 37 minutes
RASPBERRY SYRUP (CAKE SOAK)
1 cup water
1 cup sugar
1 cup raspberries
Simmer 5 minutes, then strain through fine mesh sieve
RASPBERRY JAM
270g raspberries
1/4 cup maple syrup
Simmer for 5-10 minutes (until thickened), then remove from heat and add:
1 tsp lemon juice
ALMOND FRANGIPANE LAYERS
1 egg
¼ cup granulated sugar (I used organic cane sugar)
¾ cup almond flour
pinch salt
40 g palm fruit shortening
½ tsp almond extract
1 tbsp tapioca starch
Beat together until fluffy, spread in 6in cake pan (or equivalent) and bake at 325F until golden (about 17-19 minutes, cool completely then freeze for easier handling
HYBRID-FRENCH BUTTERCREAM by SUGAROLOGY
French buttercream made with whole eggs, simplifies the process, and still yield the fluffiest, creamiest frosting. My new favourite!! I followed her recipe exactly except I swapped half the vanilla for almond extract for more almond flavour, and swapped the butter for organic red palm fruit shortening to make it dairy-free.
4 large eggs
300 g (1.5 cup) granulated sugar (I used blendered cane sugar)
600 g (1 ⅓ cups) palm fruit shortening
6 tbsp powdered sugar
2 tsp vanilla
2 tsp almond extract
1/4 teaspoon salt
See link to her website/YouTube video for the full recipe
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