This easy gluten free raspberry cornmeal cake is made with fresh raspberry and has a dense texture. This dessert is perfect on it's own or with a simple glaze overtop. I love a simple polenta cake for summer dessert or brunch.
I love the combination of cornmeal and summer fruits. This cake is also delicious with fresh strawberries or blueberries. For the tart fruits I like to add a simple powdered sugar and milk glaze. I put my recipe for a glaze in the notes.
How do I make my gluten free cakes more moist?
Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free raspberry cornmeal cake recipe I added milk and coconut oil to make it moist and delicious.
If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.
Gluten Free Raspberry Cornmeal Cake Supplies
Do gluten free cakes take longer to bake?
Yes, gluten free baking in general takes a little bit longer to bake than a cake made with regular wheat flour. However, gluten free baked goods tend to brown faster. So you will want to test the cake with a tooth pick in the center to make sure it's actually done even if it looks browned.
Your cake should be a nice golden brown and a tooth pick inserted in the center of the cake should come out clean. You may need to bake your cake up to 5-8 minutes more. If your cake is already very brown, but not done in the center you will need to lower the oven temperature by 25 degrees and cook longer.
Gluten Free Raspberry Cornmeal Cake Ingredients
- Fresh Raspberries
- Gluten Free Flour
- Gluten Free Yellow Cornmeal
- Baking Powder
- Xanthan Gum
- Sea Salt
- Granulated Sugar
- Eggs
- Milk
- Vanilla Extract
- Coconut Oil
If you like this recipe you might also enjoy:
Gluten Free Cream Cheese Pound Cake
Gluten Free Coconut Cake
Easy Gluten Free White Cake
Gluten Free Hummingbird Cake
Gluten Free Apple Almond Cake
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Gluten Free Raspberry Cornmeal Cake
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
This easy gluten free raspberry cornmeal cake is made with fresh raspberry and has a dense texture. This dessert is perfect on it's own or with a simple glaze overtop. I love a simple polenta cake for summer dessert or brunch.
Ingredients
2 cups Fresh Raspberries
1 cup Gluten Free Flour
½ cup Gluten Free Yellow Cornmeal
2 tsp. Baking Powder
1 tsp. Xanthan Gum
½ tsp. Sea Salt
¾ cup Granulated Sugar
2 large Eggs
½ cup Milk
1 tsp. Vanilla Extract
¼ cup Coconut Oil, melted
Instructions
Preheat your oven to 350 degrees. Grease a 9-inch springform pan with coconut oil or butter and set aside.
In a bowl whisk together the gluten free flour, yellow cornmeal, baking powder, xanthan gum and salt.
In the bowl of your mixer beat together the granulated sugar and eggs. Add the milk, vanilla and melted coconut oil. Beat until combined.
Add the dry ingredients to the wet ingredients and beat just until they are combined.
Pour the cake batter into the greased 9-inch springform pan. Place the berries on top of the cake batter to cover the entire top.
Bake at 350 degrees for 45-50 minutes or until a toothpick in the middle of the cake comes out clean.
Let the cake cool for at least 10 minutes before releasing the outside of the pan.
Serve plain or with a simple glaze on top.
Notes
For a simple glaze combine ½ cup of powdered sugar with 1-2 Tbsp. of milk until you can drizzle the glaze over the cake.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, brunch, dessert, cake, baking, fruit
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