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Gluten-free Naked Raspberry Cake from Feel Good Food by Valli Little

December 12, 2015

GGluten Free naked raspberry cake-1[2]luten-free naked raspberry cake from the fabulous new Delicious cookbook, Feel Good Food by Valli Little

If you have two 18cm cake pans, you can speed up the baking process. But however you do it, you certainly won’t regret making this showstopper when you bring it to the table.


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


Preheat the oven to 180°C. Grease an 18cm round springform

cake pan and line the base and side with baking paper.

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. Remove from the heat

and stir in the sour cream. Sift over the flour and baking powder,

then fold until combined.


Place the eggwhites in a clean bowl and, using a balloon whisk,

whisk to stiff peaks. Fold one-third of the eggwhite into the egg

yolk mixture to loosen, then fold in the remainder. Spread the

base of the prepared pan with 2cm batter, then scatter over

50g raspberries. Bake for 15 minutes or until a skewer inserted

into the centre comes out clean. Turn out onto a wire rack to cool

completely. Repeat the process with the remaining batter and

raspberries, re-lining the pan each time, to make 5 cakes.

For the icing, place the sour cream, maple syrup and vanilla

in a bowl and beat until combined. 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. Top with extra

raspberries and basil leaves to serve.


To find out more or purchase a copy of Feel Good Food click here




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