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Almond flour raspberry cake Calories
Gluten-free, made with almond flour, light cake with fresh raspberries
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 slice (medium) of Almond flour raspberry cake (80 g) has 256 calories. That works out to 320 calories per 100 g. It contains 23.2 g of carbs, 5.8 g of protein, 16 g of fat and 3.4 g of fiber. Its 3.7 mg of Vitamin E covers 25% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Almond flour raspberry cake Nutrition Facts
Selected: 1 slice (medium) · 80 g
256
KCAL / 80G
Carbs
23.2g
· 8% DV
Protein
5.8g
· 12% DV
Fat
16g
· 21% DV
Fiber
3.4g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 36% · Protein 9% · Fat 55%
Almond flour raspberry cake nutrition facts table · 1 slice (medium) (80 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 256 kcal | |
| Total fat | 16 g | 21% |
| Saturated fat | 1.44 g | 7% |
| Trans fat | 0 g | |
| Sodium | 96 mg | 4% |
| Total carbohydrate | 23.2 g | 8% |
| Fiber | 3.4 g | 12% |
| Protein | 5.8 g | 12% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Slice of Almond flour raspberry cake?
| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 80 g | 256 kcal |
| 1 piece (small) | 40 g | 128 kcal |
| 1 slice (thin) | 60 g | 192 kcal |
| 1 piece (medium) | 80 g | 256 kcal |
| 100 g | 100 g | 320 kcal |
| 1 serving (medium) | 100 g | 320 kcal |
| 1 slice (thick) | 120 g | 384 kcal |
| 1 piece (large) | 120 g | 384 kcal |
| 1 serving (large) | 150 g | 480 kcal |
Calculated from 320 calories per 100 g.
Frequently Asked Questions About Almond flour raspberry cake
How do you make almond flour raspberry cake?
Almond flour raspberry cake is made with almond flour, eggs, a sweetener, and raspberries. Mix the wet and dry ingredients as the recipe directs, then fold in the berries gently or arrange them on top. Because almond flour behaves differently from wheat flour, use a recipe developed for it.
Can you use frozen raspberries in almond flour raspberry cake?
Yes, frozen raspberries work in almond flour raspberry cake. Add them while still frozen so they release less juice into the batter, and fold them in gently to avoid streaking the cake. Frozen berries may make the finished crumb slightly softer than fresh ones.
Why does almond flour raspberry cake fall apart?
Almond flour raspberry cake can crumble because almond flour has no gluten to bind the crumb like wheat flour does. Let the cake cool completely before slicing, since warm slices are more fragile. Follow the recipe’s egg quantities, which help hold the cake together.
How should you store almond flour raspberry cake?
Store almond flour raspberry cake in a covered container in the refrigerator, especially if it contains fresh fruit or frosting. Bring a slice briefly toward room temperature before serving for a softer texture. Avoid leaving it out for extended periods, as the raspberries add moisture.
Can almond flour raspberry cake be frozen?
Yes, almond flour raspberry cake freezes well. Cool it completely, cut it into portions, and wrap or separate the slices in an airtight container. Thaw them in the refrigerator; raspberries can become softer after thawing, so the cake may not have quite the same texture as when fresh.
Why is my almond flour raspberry cake soggy in the middle?
A soggy center in almond flour raspberry cake often comes from excess moisture released by the berries or from underbaking. Use frozen berries without thawing them, and check the center before removing the cake from the oven. Let it cool fully so the crumb can set.
Can you replace almond flour with all-purpose flour in almond flour raspberry cake?
No, all-purpose flour is not a cup-for-cup substitute in almond flour raspberry cake. It absorbs liquid differently and changes the cake’s structure, so the result may be dry or dense. Choose a recipe written for all-purpose flour rather than swapping it directly.
What can you serve with almond flour raspberry cake?
Almond flour raspberry cake pairs well with unsweetened yogurt, lightly whipped cream, or fresh berries. These additions complement the tart raspberries without making the dessert overly sweet. For a simple snack, serve it on its own with tea or coffee.
Can you make almond flour raspberry cake without added sugar?
Yes, you can make almond flour raspberry cake with a suitable sugar substitute, but the texture and browning may change. Choose a substitute intended for baking and follow its conversion guidance. Raspberries provide some sweetness, but they do not replace sugar’s structural role in every recipe.
Can almond flour raspberry cake be made ahead for a party?
Yes, bake almond flour raspberry cake a day ahead and keep it covered in the refrigerator. Add any whipped cream or delicate topping shortly before serving so it stays fresh. Let the cake lose some of its chill before slicing for a softer crumb and fuller flavor.
Almond flour raspberry cake Vitamins & Minerals
Vitamins
Vitamin E
3.68mg · 25% DV
B2
0.1mg · 8% DV
Biotin
1.68µg · 6% DV
B5
0.26mg · 5% DV
Minerals
Copper
0.15mg · 17% DV
Manganese
0.33mg · 14% DV
Phosphorus
78mg · 11% DV
Magnesium
43mg · 10% DV
Potassium ⭐
168mg · 5% DV
Sodium
96mg · 4% DV
Almond flour raspberry cake Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Almond flour raspberry cake
To burn the 256 calories in 1 slice (medium) (80 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Almond flour raspberry cake?
Almond flour raspberry cake is a contemporary-style cake made with almond flour and raspberries, usually with eggs and a sweetener as well. It does not belong to one specific regional baking tradition. The almond flour gives the crumb a tender, slightly moist texture and a nutty flavour, while raspberries bring a fresh, tart note that keeps each bite from tasting too sweet. Serve it with tea or coffee, as a simple dessert or an afternoon treat; a spoonful of plain yoghurt pairs well with the berries. Almond flour contributes protein and fibre, but also makes the cake relatively rich in fat. For a lighter slice, skip a thick frosting and let the fruit provide most of the brightness.
How Nutritious Is Almond flour raspberry cake?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Almond flour raspberry cake Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Almond flour raspberry cake Contain Allergens?
Contains these allergens:
Which Diets Is Almond flour raspberry cake Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Almond flour raspberry cake Fat Profile
SATURATED
1.44g
MONOUNSATURATED
8.96g
POLYUNSATURATED
2.48g
Omega 6:3 ratio 66.7:1
Above the ideal 4:1 (66.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.