This gluten-free rhubarb cake is super moist and flavorful thanks to olive oil, yogurt, and a blend of gluten-free flours: almond, oat, sweet rice, and millet. It looks fancy but it's actually quite simple to make in 20 minutes of active time plus a 40 minute bake.
Bright, tangy rhubarb folded into the batter and arranged on top complements the flavors of lemon, almond, and olive oil in the cake. Serve it with whipped creme fraiche for an extra-special springtime treat.
You may already know that I love all things rhubarb and that almond flour olive oil cakes make me weak in the knees. So it was really only a matter of time before I combined the two.
This gluten-free rhubarb cake tastes like my favorite wheat-based rhubarb coffee cake but without the gluten. I adapted this gluten-free version from my gluten-free flours cookbook Alternative Baker, where I shared a version of the same batter smothered in fresh figs.
For this version, I fold chopped rhubarb into the batter and arrange slices of the pretty pink stalks on top of the cake. Sliced almonds add crunch, and the flavors of rhubarb, lemon, olive oil, and almond flour all blend together beautifully, tasting like spring on a plate.
Here's what one happy baker had to say about it:
5-Star Reader Review
“Great cake - we've eaten half already! The 4 flours really are a great combination to achieve a terrific crumb. And I love that it's not too sweet. Really enjoyed this!”
—NC
Key Ingredients & Substitution Suggestions
- Rhubarb is the star of this show! You can use frozen rhubarb in a pinch, or swap it out for another seasonal fruit: berries, cherries, plums, stone fruit, ripe pears, and figs would all work well.
- Sugar sweetens the cake. I prefer organic granulated sugar, but white sugar will work too. I tested a version using maple sugar, but felt the flavor clashed with the olive oil and rhubarb. If you need to forgo refined sugar, use maple sugar in the cake, maple syrup in the rhubarb, and a neutral oil (or melted butter or ghee) in place of the olive oil.
- Lemon zest and juice add bright, fresh notes that complement the olive oil, tangy rhubarb, and yogurt. Use Meyer lemons if you've got 'em for extra floral tones.
- Eggs fluff up the batter, and yogurt adds moisture. I tested this with plain, whole-milk Greek yogurt, but I think sour cream, crème fraiche, or a rich plant yogurt (such as coconut yogurt) would work.
- Olive oil adds richness and complex, fruity notes. Don't be afraid to use a flavorful olive oil here – the other mild ingredients make it taste like dessert!
- Gluten-free flours give this cake a springy texture and tender, slightly nubby crumb. I use almond flour primarily, and add in sweet rice, oat, and millet flours for layers of flavor and a moist, tender crumb. You could sub a GF AP blend such as Bob's Red Mill 1 to 1 in place of the grain flours. I also tested a grain-free version using cassava and tapioca flours; see the version in the recipe notes!
- I love serving slices with dollops of crème fraîche whipped cream to round out the flavors.
Method
This recipe makes a 9- or 10-inch cake, serving 10. The cake takes about 20 minutes to pull together and 45 minutes to bake.
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free rhubarb cake recipe, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Gluten-Free Rhubarb Cake with Almond Flour
Print Recipe Pin RecipeIngredients
- 1 teaspoon room-temperature butter, ghee, or coconut oil for the pan
Wet Ingredients
- 12 ounces rhubarb (3-4 large stalks), divided use
- 1 scant cup organic granulated sugar, divided use
- Finely grated zest from 1 medium lemon, plus a squeeze of lemon juice
- 2 large eggs
- ⅓ cup whole-milk plain Greek yogurt (or plant yogurt)
- ¼ cup + 2 tablespoons (90 ml) extra-virgin olive oil
Dry Ingredients
- 1 ¼ cups (120 g) blanched almond flour (or almond meal)
- ½ cup (80 g) sweet white rice flour (or GF AP flour)
- ½ cup (55 g) GF oat flour (or sorghum flour)
- ¼ cup (35 g) millet flour (or sorghum flour)
- 2 teaspoons (8 g) baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- Handful sliced almonds, for decorating
- whipped crème fraîche, for serving
Instructions
Prepare things
- Position a rack in the center of the oven and preheat to 350ºF.
- Rub a 10-inch round solid tart pan, or 9-inch cake pan or springform pan, with the butter and place on a rimmed baking sheet to catch any drips.
Prepare the rhubarb
- Trim away any leafy bits from the rhubarb. Slice the stalks diagonally 1-inch thick, then dice any less attractive pieces until you have ¾ cup diced rhubarb.
- Toss the sliced rhubarb with 3 tablespoons sugar and a squeeze of lemon juice, and toss the diced rhubarb in a separate bowl with 1 tablespoon of the sugar and squeeze of lemon juice. Set these aside while you prepare the cake batter or up to 30 minutes.
Make the batter
- In a large bowl, rub the lemon zest into ½ cup of the sugar until moistened and clumpy. Whisk in the eggs, yogurt, and olive oil until combined.
- Place a strainer over the bowl (if your bowl is tall enough, otherwise do this into another bowl) and sift in the almond, sweet rice, oat and millet flours along with the baking powder, baking soda and salt, adding in any bits that get caught in the sifter.
- Stir the flour mixture into the egg mixture until smooth and homogenous. Drain the diced rhubarb and stir it in until combined. (The rhubarb juice makes a nice "soda" with fizzy water and ice!)
- Scrape the batter into the prepared pan, and smooth into an even layer. Top with the sliced rhubarb in concentric circles if you like (or just drop them willy-nilly over the batter – that looks fun too!) Leave behind any rhubarb juice (and add it to fizzy water for a little treat if you like)!
- Sprinkle all over with the remaining 2 tablespoons (20 g) sugar and the sliced almonds.
Bake the cake
- Bake the cake until golden on top and a tester inserted near the center comes out clean, 40–50 minutes.
- Remove the cake from the oven and let cool completely, 45 minutes, then remove the sides from the pan. Slide the cake onto a serving platter and cut into wedges to serve.
- The cake is best within the first 2 days of baking. Store, covered, at room temperature the first day, then pop in the fridge to keep it fresh if storing longer.
Notes
Omit the sweet rice, oat, and millet flours and use ½ cup + 2 tablespoons (95 g) cassava flour and ¼ cup (30 g) tapioca flour. Dairy-Free Rhubarb Cake:
Use dairy-free sour cream or plant yogurt instead of Greek yogurt. A rich coconut yogurt such as Culina or Cocojune would be good choices. Refined Sugar-Free Rhubarb Cake: Use 1 cup of maple sugar instead of white sugar and use a neutral oil instead of olive oil for the best flavor. No rhubarb? No problem! Swap it out for any seasonal fruit: berries, cherries, plums, stone fruit, ripe pears, and figs would all work well.
Rosanna says
I’ve made the fig and pear and chocolate version from your book, (which I adore!) and they are absolutely delicious!!! It’s not too sweet and perfect for anytime in the day. It’s such a great base cake that can be used with different fruits in every season. Delicious!
Alanna says
I'm so glad you love this cake base! Thank you so much for the kind note.
Nisha George says
This was tasty! I made this with Silk dairy free yogurt and it turned out great. A couple questions - 1) when we add the diced rhubarb into the batter and the sliced rhubarb on top, do we also add the juice? I added the juice from the diced rhubarb into the batter but drained the juice before adding the sliced rhubarb on top. The cake turned out pretty moist as a result and took an extra 10 min to bake. 2) Any reason this can't be made in a regular 9" cake pan? Thanks for sharing the recipe!
Alanna says
Hi Nisha! Thank you so much for trying the recipe and for the great questions! Good catch on draining the rhubarb - I've updated the recipe to specify draining it before adding it to the batter. And you can definitely make it in a cake pan, it's just a little harder to remove from the pan since it has the rhubarb on top so you can't flip it on its head to remove it. I'm so glad you liked the cake and that the Silk yogurt worked well!
Ninuchka + son says
I just made this and the flavor is lovely, but the top and sides came out crunchy. I must have overbaked (to compensate for an underdone version of the recent carrot cake), but is this also due to the sugar on the top? I made the following substitutions: cassava and tapioca flours, and erythritol/monk fruit sugar.
Thank you, Alanna!
Alanna says
Hm, I've never tried this with those sweeteners; I'm wondering if they tend to brown more than sugar? When I made the version with those flours, I didn't get any crunchiness on the sides or top.
Next time, you could try lowering the oven temperature, and/or baking the cake on a lower rack. You could definitely try leaving the sweetener off of the top too. :)
Jane says
Holy cow I can't believe I managed to scroll through all the rubbish to get to the actual recipe. And then it looks way too fussy (non-pantry ingredients).
Alanna Taylor-Tobin says
That's what the "jump to recipe" button at the top of every post is for ;)
Natty Daddy says
Can’t believe I scrolled through all the reviews just to find this complaint waste of time comment of yours.
Jane says
Eh, fair call. Not sure what I was doing here or why I bothered commenting, a year ago! Must've been in a bad mood. Kudos to people who need to do GF all the time.
Alanna Taylor-Tobin says
Natty Daddy: Aw thanks for taking the time to not only read through the comments but to post such a supportive note. Gave me a chuckle!
Jane: Thanks so much for writing back. Happens to the best of us! Baking gluten-free definitely takes some getting used to. :)
NC says
Someone took time to scribe that 'rubbish' as you call it so be kind.
It's actually not a fussy cake at all when you make it. Reading through an entire recipe is always helpful before tackling a new one. GF baking does use alternate flours (beyond 1:1 GF flours) in your pantry and Alanna has finessed the balance between various flours and proportions - so we don't have to - to achieve incredible GF baked goods.
Alanna Taylor-Tobin says
Aw thank you for your sweet note! I do spend quite a bit of time writing this "rubbish" ;) I'm so grateful to have readers like you who enjoy baking with these fussy GF flours!
Kathleen C says
I made this cake yesterday, and it is SO delicious. I made it with cassava flour and tapioca flour, since I didn’t have sweet rice flour. I used a coconut yogurt instead of Greek yogurt. I appreciate that Alanna always gives alternatives and options.
The cake is not too sweet, moist with a nice crumb, and the rhubarb is tender. Another winner!😋🍰
Alanna Taylor-Tobin says
Yaaaayyy I'm so glad you liked it and that those subs worked well!
Renee says
This is a winner. I made it as written using coconut yogurt. Rave reviews from the whole crowd. Thank you.
Alanna Taylor-Tobin says
So glad the coconut yogurt works well and that it's a hit!
aya says
i used bob’s red mill “one to one” gluten free flour, a tad less sugar, and regular whole milk yogurt instead of thicker greek yogurt. but the batter was so thick and dry, i had to add more yogurt. the result was, nevertheless, delicious. i peeled my rhubarb before dicing. can’t wait to try with other fruit as the summer comes.
Alanna Taylor-Tobin says
Good call adding more yogurt – I'm so glad it worked out and that you loved it! Let me know if you try it with other fruit this summer.
Cara says
This cake is an enigma. It is at once sweet and tart, moist and fluffy light-absolutely delightful! I only had regular rice and sorghum flour on hand and they worked just fine! Totally worth the extra little steps.
Alanna Taylor-Tobin says
Hi Cara,
I'm so glad you love the cake and that it worked well with those flours – brilliant!
Alene says
Nobody where I live has rhubarb yet. So Frustrating! West coast of Florida. I will keep my eyes peeled. And I will freeze some for next year. Happy Passover to you and yours.
Alanna Taylor-Tobin says
Aw I know, we're having a late season here in California too. I hope we both find some soon!
Marianna Kokoreva says
Such a shame, Alana, not all variations and substitutions are included in printable notes. And no way to print or copy those in the grey box. Looking forward to making the cake very soon. Thanks!
Oh, do we really substitute grain to GF one to one with 2.5 cups of flour total? And your other substitution (with cassava/tapioca) is so different in amount?
Alanna Taylor-Tobin says
Thanks for letting me know! Which subs would you like to see in the notes? Just FYI, you *can* copy/paste the info in the gray box. You just can't see the highlight because it's the same color gray. I just tested it and it worked. Sorry for the confusion!
I just checked my notes and the subs for grain-free are correct. I think the cassava and tapioca flours are more absorbent than the rice, millet, and oat which is why you need less by volume. I remember testing a more direct sub at first and the cake was too dry.
I haven't tested the cake with Bob's 1 to 1 flour but it's usually a pretty direct sub for other GF flours. It's best to sub by weight if you can.
Hope that all helps. Please let me know what you try!
-A
Marianna Kokoreva says
Thank you, Alana for explaining :) In fact I was only interested in GF subbing. Not that i mind whole grain, but I didn't have all those fancy flours you mention here. So, that's the one I added to my printout of the notes.
Looking forward to making this one and to your book in the mail!
Ok, I'll sub by weight - 55+35+ whatever your numbers are :)
Alanna Taylor-Tobin says
Fabulous – please let me know how it turns out!
Marianna says
I was quite anxious about the result, since after 40 minutes the tester still had crumbles. So I baked it for 50 minutes plus 5 more minutes covered with foil with heat turned off. Followed the recipe in all respects, only replaced all gluten flour with GF Bob's red mill 1:1. Unfortunately the rhubarb was frozen from the store (dole), I defrosted it and used even less than 12 oz. Very happy with the results. Will definitely try with other berries.
Thank you Alanna!
Alanna Taylor-Tobin says
Oh good, I'm so glad it worked well with the Bob's 1:1 in place of all the other flours! If you want it to cook through a little faster, you might try adding another tablespoon or two of flour to see if it shortens the baking time next time you make it. Let me know how it goes with other berries – yum!
Rebecca says
This was perfect for using the super sour Japanese plums (ume) my husband accidentally bought. I made the grain-free version and used regular yogurt instead of Greek yogurt. It's deliciously moist, crisps up on the outside, and dialed down the sourness of the plums pretty well. I'm in Japan at the moment and my only measuring tools were a jar with ounce markings and some kitchen spoons. So the fact that this came came out great is pretty amazing! I served it drizzled with some yogurt that was mixed with local brown sugar :)
Alanna Taylor-Tobin says
Oh wow, that sounds amazing and I'm so glad it turned out well with the available measuring tools! I absolutely love ume. I use umeboshi in this lentil pate recipe. I can imagine how lovely they would taste against this cake. Thanks so much for trying the recipe and for the note!
Alessandra says
This recipe and cake are so delicious. I like to make it half rhubarb half strawberry! My only feedback is that the amount of ads on the page are incredibly distracting…to the point that it detracts from the experience of visiting imo. I know they’re a source of income, but they pop up within the recipe itself even. They’re 3 within the recipe alone.
Alanna Taylor-Tobin says
Hi Alessandra,
I hear you – I don't like the ads either! Unfortunately they are the reason I'm able to keep producing free content here, because capitalism :(. Maybe you could try installing an ad blocking plugin on your computer?
In any case, I'm really glad you enjoyed the cake. I can imagine how lovely strawberries would be here! Thanks so much for the feedback on both counts.
-Alanna
Joanna says
Hoping I can get some of the last of the rhubarb at the farmers market tomorrow to try making this cake, it looks amazing! I’m planning to use kite hill (plant based) sour cream for the yogurt, I had success with that swap in your pumpkin muffins. Thank you for sharing this recipe!
Alanna Taylor-Tobin says
Fingers crossed that you can get your hands on some rhubarb! If not, you can make this cake with other fruits such as berries, peaches, figs, etc. I love Kite Hill products and that sour cream should work beautifully here – I bet it makes the cake extra rich and tender. Please let me know how it goes! Also, I'm so glad you liked the pumpkin muffins and that the Kite Hill sour cream worked well there too :)
Carson says
Anyone tried this with peaches? Wondering if they would add too much moisture?
Alanna Taylor-Tobin says
I think peaches would work fine! Maybe add an extra 2 tablespoons of one of the flours to the batter to absorb the extra liquid? I bet plums would be amazing here too.
Please let me know how it goes!
NC says
Great cake - we've eaten half already! The 4 flours really are a great combination to achieve a terrific crumb. And I love that it's not too sweet. Have you found any non-sugar subs? I'm not a monkfruit or stevia fan and coconut sugar seems to be a better sub for brown sugar and it tends to 'muddy' up things.
And the SO brand of plain coconut yogurt works great FYI.
One note - the sliced almonds in the ingredients list aren't mentioned in the directions so I baked them and it turned out great roasted. Did you intend for them to be decorations after it's been baked?
Really enjoyed this!
Alanna Taylor-Tobin says
Hi NC,
My apologies for the delay! I'm so glad this cake was a hit and that you enjoyed the flour combo. That's great to know that the SO brand of coconut yogurt works well here.
I'm with you - not a fan of stevia or monkfruit either, and coconut sugar does make the color and flavor more pronounced. I've found that maple sugar works well in place of white sugar, subbed by weight.
Thank you for catching my error in leaving out the direction to add the almonds to the top of the cake before baking. Editing now!
-Alanna
Zoe says
Hi Alanna, I've sub 1/4 C olive oil for 1/4 C softened butter. The batter looks dry even as I held off the last bit 40g almond flour. I then added additional 1 tsp yoghurt and 1 tsp full cream milk. I will add comment once I taste it shortly.
Can you add the g equivalent for softened butter. Thanks
Alanna Taylor-Tobin says
Hi Zoe,
Butter should work pretty well as a sub for oil. Butter is about 80% fat and 20% milk solids and water, whereas oil is closer to 100% fat. But you added a little extra fat and moisture, so I think it should be just fine! The dryness of the batter is probably due more to the butter being softened whereas the olive oil is liquid at room temp. I'm guessing it will bake up fine since the butter will melt and liquefy in the oven. This recipe is pretty forgiving.
Please let me know how it turns out!
-Alanna
Zoe says
Hi Alanna, It turns out pretty good ie not dry. Good that I held off a 40g of almond flour and added 1 tsp of yoghurt and full cream milk.
My rhubarb taste more sour than I'd like probably due to the generous lemon juice soaked in.
Thanks for sharing the recipe!
Alanna Taylor-Tobin says
Oh good, I'm glad it worked out ok! You can certainly use less lemon or add more sugar to the rhubarb if you make it again. Thanks for trying my recipe and for the feedback!
Rossana Abate says
Hi! I can’t find fresh Rhubarb in Florida. Do you mind providing instructions for frozen rhubarb please?
Thank you!
Alanna Taylor-Tobin says
Oh great question! I think you can use frozen rhubarb the same way as fresh. You shouldn't need to defrost it first. Are they cut into chunks? How big are they?
Linda says
Alanna, this recipe is a true masterpiece. I followed the directions to a tee, with the only exception of using coconut sugar. It was delicious: moist with a great crumb. The cake was just sweet enough with small pockets of light tartness. Perfect in every way. Thank you so much for sharing.
Alanna Taylor-Tobin says
Awww this makes me so happy to read. I'm glad you loved the cake and I really appreciate you taking the time to write such a kind and detailed review. Thank you!
Dona says
Too bad I didn’t see this sooner but I just made your fabulous lemon almond cake and am going to serve it with poached rhubarb from the garden! Could have combined the 2!
Alanna Taylor-Tobin says
Aw too bad, but what you made instead sounds fabulous. I hope both were big hits!
Lisa says
Delicious. Rhubarb is a favorite of my mother. I made this for Mother’s Day and the family loved it. I used a good quality blood orange olive oil. My sister-in-law requested the recipe. I’ve sent her the link.
Alanna Taylor-Tobin says
I'm so happy to hear that the cake was a hit! Blood orange olive oil sounds TOO perfect here - yum. Thanks for sharing the link with your SIL too! :)
Katy Ionis says
another great recipe! i used sour cream instead of yogurt based on what i had. it took me a lot more than 4 stalks of rhubarb to get to 12 oz and i would even put a little more in the batter next time. delicious crumb and great way to use this seasonal "fruit". thank!
Alanna Taylor-Tobin says
Yay, I'm so glad you loved the cake! Good call measuring the rhubarb stalks by weight - they can vary a lot in size and water content. You can never have too much in my opinion!
Connie says
Could this be done as muffins?
Thanks!
Alanna Taylor-Tobin says
Yes you could definitely bake this cake into muffins! I actually used this same formula for little teacakes baked in muffin tins in my book (with pears, chocolate, and rosemary). I would chop more of the rhubarb and stir it into the batter. Then divide the batter between 12 muffin cups and bake for 20-30 minutes until they test done.
I want to make these now. :) Please let me know if you try them!
Connie says
I have your book! So, I combined this recipe with that of the pear, chocolate, and rosemary teacakes. I didn't match the quantity of pear (1.5 cups) because that seemed like too much rhubarb but I used a healthy cup full of macerated rhubarb and I added a tsp of vanilla and sprinkled raw sugar on top. It came out fabulous! I think I might add a spice next time: cinnamon, ginger, or cardamom... I cannot decide which. But even without that, these are wonderful!
Alanna Taylor-Tobin says
Aw thanks for getting my book. I'm so glad the recipe worked well baked into muffins! Were the tops domed or flat? Love the idea of adding spice here; cinnamon, ginger, and cardamom all pair beautifully with rhubarb. Let me know which one(s) you try!
Connie says
The muffins had a lovely dome and since my daughter did not think they needed any spice, I did not use any--- the lemon rind and juice from this recipe was enough flavor when combined with vanilla to soften the tang a bit. They were the first muffins to go at a local golf event and we all thought the texture was wonderful.
Alanna Taylor-Tobin says
Aw they sound fantastic - so glad they were a hit! Can't wait to try them as muffins myself :)
Vicki says
I would love to make this cake but unfortunately my son is allergic to almonds therefore I can’t make it using the 1 1/4 cup almond flour. Do you think the cake would work if I use all-purpose flour or gluten free AP flour? I would still use the other flour as per your recipe.
Alanna Taylor-Tobin says
Hi Vicki,
You could definitely try it with GF or regular AP flour, however, almond flour is more rich and moist than grain flours, so you'd want to use less flour, maybe 3/4 cup instead. I do have a rhubarb coffee cake recipe that just uses all-purpose flour in case that's easier to do.
Other subs for almond flour could be hazelnut, cashew, or sunflower seed flour/meal. Tiger nut can also work.
Let me know what you try!
Vicki says
Hi Alanna, thanks for your quick response. What I didn’t mention in my original review was that my son is also allergic to hazelnuts, walnuts, plus various raw fruits. He’s able to eat pecans, cashews and macadamias, therefore I will make your recipe with all- purpose flour.
I usually freeze my rhubarb and when I thaw it there’s liquid in the bag, my question is ‘ Should I thaw it or use it frozen in the recipe?’
Alanna Taylor-Tobin says
Oh got it! Any nut meal should work in place of almond flour, but do let me know how it works with the all-purpose!
I think I would go with still frozen rhubarb. Keep me posted and happy baking!
Kathy says
Hello,
I made this for some relatives that were visiting us from France (I know - brave - YES). They fell in love with this cake and she wanted the recipe. I printed it out and she had her daughter (my daughter-in-law) translate it for her into french. Not use if she will be able to get some of the ingredients but she wants to try. I told her she could use most fruits she can get at her farmer's markets locally. We enjoyed this with rhubarb and also cranberry with equal satisfaction. Thank you so much for your recipes, wonderful book and website.
They have been so helpful since my husband is unable to have gluten. Thank you, Thank you!!
Alanna Taylor-Tobin says
Aw I'm so honored that this cake was a hit, and especially with French friends. That's a huge honor as France has *the best* baked goods ever. Very happy to hear that you're enjoying the blog and my book - yay! That's so sweet of you to bake GF for your husband - he sounds like a very lucky guy. Bojon appétit to you and yours!
Lola says
Sublime cake! I'm a fussy customer and this cake is REALLY GOOD, even my 8 yr old loved it. Lemon and rhubarb flavour, I used a lil less sugar than the recipe said, and used cashew & coconut yogurt. Vegan and GF. I wonder if this cake freezes well? Will definitely make this cake again, thanks
Alanna Taylor-Tobin says
Aw I'm so glad this cake was a hit - from one fussy customer to another, hehe! That's great to know that it works well with less sugar and using cashew & coconut yogurt - yum!!
I haven't tested freezing this cake, but I think it should freeze well. Please let me know if you try. Happy baking to you!
Kel says
Can I use frozen fruit, specifically frozen raspberries? Would I need to thaw and get some of the moisture out first? What would be the best way to go about it? Do you think it would pair well if I added some orange zest? Thanks!
Alanna Taylor-Tobin says
I think frozen raspberries should work great, and I don't think you need to defrost them first. I would stir 3/4 cup of them into the batter (skip the sugar and lemon used with the chopped rhubarb) then dot the top with a bunch of frozen raspberries. The baking time might be longer, so go by the visual cues and use the time as a guide. Orange zest would be lovely!
Be sure to come back and let me know how it goes. Pictures please!
Kel says
It turned out wonderful! I was so surprised how easy it was to put this one together! I went ahead and still did lemon zest and coated the raspberries with some sugar but did reduce the amount. It baked in 45 minutes, so the time was not too bad. The only thing I'll change for the future will be to fold in the raspberries into the batter instead of missing them in, to keep the cakes golden color and so the fruit can pop. Thank you for your quick response, your recipes are always such a hit with my dairy/gluten free family:)
Alanna Taylor-Tobin says
Yay, so glad it worked well! It sounds like a good call to fold in all the raspberries. Bojon appétit to you and the family!