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Raspberry & lime cake

This delicious, versatile gluten free cake looks eye catching. If you would like to add a little more texture and nutrition you can substitute 50 g of plain gluten free flour. A small amount of buckwheat flour works really well in cakes and adds some dietary fibre. The raspberries can be substituted with blueberries or chopped rhubarb if you would like to vary things a bit. This is a reliable fail safe cake which can also double up as a pudding. The cake can be frozen whole or in slices and keeps for a week in the fridge.

Makes 8 – 10 slices


125 g sunflower margarine, at room temperature

125 g caster sugar

1 large egg, lightly beaten and at room temperature

100 g plain gluten free flour

1 tsp baking powder

50 g ground almonds

2 tsp vanilla essence

4 tbsp Oatdrink

2 tsp poppy seeds

grated zest of a lime

150 g raspberries

50 g crushed hazelnuts

2 tbsp maple syrup or honey


Preheat the oven to 190C/375F/Gas 5. Line a 20 – 22 cm cake tin with baking parchment.

Beat the sunflower margarine and caster sugar together until pale and fluffy. Gradually add the egg – beating it into the mixture until well incorporated. Sieve the flour and the baking powder together and fold these into the margarine, sugar and egg mixture together with the ground almonds. Add the vanilla essence, to the Oat Drink and gradually fold this into the cake mixture together with the poppy seeds and lime zest. Add a little more Oat Drink if the mixture is too stiff.

Finally stir about a third of the raspberries into the cake mixture. Spoon the mixture into the cake tin and arrange the raspberries and crushed hazelnuts around the top of the cake. Bake the cake in the oven for 40 – 50 minutes until a skewer inserted into the centre of the cake comes out clean.

Remove the cake from the tin and allow it to cool on a rack. Serve slices of cake with a dribble of maple syrup and some more raspberries if you like.