McKenzie Makes: Gluten-Free Raspberry Almond Cake!!!


This week we’ve got both Easter and Passover for a one two punch of religious celebrations and I wanted to make something that could be made and served at either event since I now partake in both!

I am a little unfamiliar with what you can and cannot eat during Passover but knew almond flour was good to go after an exhaustive search of desserts that were both gluten-free and kosher for the holiday. A search that provided me with this great recipe from the beautiful and delightfully British Roost Blog.

I had planned on bringing this to an Easter brunch but our plans changed…. so I made it anyways and gave slices out to the doorman, super and porters of my building, my boyfriend, his co-workers and myself!

Happy Passover and Hoppy Easter 😉




  • 6 cups Almond Flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 6 eggs
  • 1 cup ghee (clarified butter)
  • 3/4 cups honey
  • 2 tsp pure almond extract
  • 1 pint fresh raspberries


  • 1 cup coconut butter
  • 1 TBS honey

To Make:


  • Pre-heat oven to 350 and grease a 9 inch bundt pan
  • combine dry ingredients in a bowl and in a separate bowl whisk wet ingredients
  • add dry bowl to wet and whisk until a smooth batter is formed
  • gently fold in raspberries and pour into greased pan
  • bake for 30 minutes and then place a sheet of tin foil over pan to prevent cake from getting too brown (almond flour browns easily)
  • cook for another 30 minutes or until a toothpick/knife comes out clean when inserted into middle
  • remove and let cool in pan for 45 minutes
  • flip cake onto a cake stand or a plate and drizzle with glaze


  • combine honey and coconut butter into a bowl
  • place into oven until coconut butter softens to pourable consistency
  • drizzle over cooled cake and serve
  • enjoy!

1 Comment

Filed under McKenzie Makes

One response to “McKenzie Makes: Gluten-Free Raspberry Almond Cake!!!

  1. Pingback: Raspberry Almond Bars - Can't Stay Out Of The Kitchen

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