Gorgeous gluten-free “naked” raspberry cake 22



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When you’re avoiding gluten and sugar, it can be hard to find a truly delicious cake for a special occasion. Gluten-free cakes are often quite dry and insubstantial, but this fabulous recipe changes all that.

If you have two 18cm cake pans, you can speed up the baking process by baking both cakes at the same time. After that, it really is a case of cutting them in half and slapping them together with the sour cream filling.

Sprinkle with raspberries, a superfood in their own right, and you have a show-stopping cake that ticks all the boxes.



  • 5 eggs, separated
  • 150ml pure maple syrup
  • 400g light sour cream
  • 1 cup (150g) gluten-free flour
  • 2 tsp gluten-free baking powder
  • 250g raspberries, plus extra, to serve
  • Basil leaves, to serve


  • 500g light sour cream
  • 2 tbs pure maple syrup
  • 1 tsp vanilla extract


  1. Preheat the oven to 180°C. Grease an 18cm round springform cake pan and line the base and side with baking paper.
  2. Place the egg yolks and maple syrup in a large heatproof bowl over a saucepan of gently simmering water and, using handheld electric beaters, beat until light and fluffy.
  3. Remove from the heat and stir in the sour cream. Sift over the flour and baking powder, then fold until combined.
  4. Place the egg whites in a clean bowl and, using a balloon whisk, whisk to stiff peaks. Fold one-third of the egg white into the egg yolk mixture to loosen, then fold in the remainder.
  5. Spread the base of the prepared pan with 2cm batter, then scatter over 50g raspberries.
  6. Bake for 15 minutes or until a skewer inserted into the centre comes out clean. Turn out onto a wire rack to cool completely.
  7. Repeat the process with the remaining batter and raspberries, re-lining the pan each time, to make 5 cakes.
  8. For the icing, place the sour cream, maple syrup and vanilla in a bowl and beat until combined.
  9. Place one cake on a serving plate and spread with icing, then top with a second cake. Repeat process with the icing and cakes, then thinly spread the remaining icing around the outside of the layered cake.
  10. Top with extra raspberries and basil leaves to serve.

Recipe from delicious.Feel Good Food by Valli Little (ABC Books) $39.95 

Feel Good Food, the new cookbook from delicious, is not about a diet, not about fads, not about restrictions. It is about our desire to embrace food that is better for us, yet still delicious.The book is available here.


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  1. For those interested, it certainly looks delicious and it may be sugar-free but it is not carb free. I ran it through an analyser. If you cut for 8 small serves: Carbs 40gm, Fat 15 gm, Protein 10gm.

    1 REPLY
  2. Alan obviously this cake has carbs. Barbara Maple Syrup is a natural sweetener. If this is how you look at every morsel of food you will never eat anything as even natural foods have carbs, sugar and sodium as well as other elements. However for any person who has no choice but to eat Gluten free this is a very nice treat. It is highly unlikely that a person would devour the entire cars so both carbs can be balanced elsewhere. As for the maple syrup your body I’d designed to process natural sugars. Get a life.

    2 REPLY
    • I have a life. The blurb said sugar free. It is not. Cane sugar is no less natural than maple sugar and has exactly the same effect on your body; so do starches. I also eat cake but I have found it is wise to know what my limits are; thus I need to know what is in it.

    • Alan Shanley I use stevia in place of all sugar products works ok but yes flour has effects on sugar too I know I am a diabetic but would make this and eat in small portions

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