Gluten-free raspberry and lemon syrup cake

Don't miss out on your favourite sweet treats just because you have an intolerance to gluten. This beautiful raspberry and lemon syrup cake is free of wheat and dairy, but still tastes incredible!

  • 25 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print


Gluten-free raspberry and lemon syrup cake
  • dairy-free spread, for greasing
  • rice flour, for dusting
  • 125 gram dairy-free spread
  • 3.4 cup caster sugar
  • 1 tablespoon finely grated lemon rind
  • 3 free-range eggs
  • 1 3/4 cup Orgran Gluten-Free Self-Raising Flour
  • 1/4 cup soy milk
  • 3/4 cup frozen raspberries
  • vanilla bean soy yoghurt, to serve
  • fresh raspberries, to serve
Lemon syrup
  • 1/2 cup caster sugar
  • 4 5cm strips lemon rind
  • 1/4 cup lemon juice
  • 1/4 cup water


Gluten-free raspberry and lemon syrup cake
  • 1
    Preheat oven to 190°C. Grease a 22cm ring pan well with dairy-free spread; dust with rice flour, shake out excess.
  • 2
    Beat dairy-free spread, sugar and rind in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined after each addition. Stir sifted flour and milk, alternately, in batches into mixture; stir in raspberries. Spread mixture into pan.
  • 3
    Bake cake for 45 minutes or until a skewer comes out clean. Leave cake in pan for 5 minutes before turning onto a wire rack over a tray.
  • 4
    Meanwhile, make lemon: Stir ingredients in a small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, for 5 minutes or until syrup thickens slightly.
  • 5
    Pour hot lemon syrup over hot cake. Serve cake with soy yoghurt and fresh raspberries.


This cake is best made on the day of serving. Reheat cold cake slices individually in the microwave oven on MEDIUM (50%) until warmed through.